Purple Chicken Stir-Fry


Purple Chicken Stir-Fry! Such a wonderful  and adaptable dish! My daughter dubbed this Purple Chicken Stir Fry since the beet stems made everything a lovely purplish color. Sometimes I’ll leave the beet stems out and then it’s just a regular old stir fry and still delicious!

This is a recipe based loosely off of Chicken Stir-Fry Stew from Nourishing Traditions by Sally Fallon (this is an affiliate link, additional affiliate links follow. Read more about affiliate links here). I love to make a stir-fry as a way to use up vegetables in the fridge.  The stir fry stew combines a small amount of meat, vegetables and nutrient rich bone broth. Don’t let the list of ingredients scare you. Prepare all of your vegetables before you begin cooking.  Serve over brown rice, cauliflower rice or spaghetti squash to absorb all of the wonderful broth. This recipe is a great way to stretch a pastured or organic chicken allowing you to stretch your food dollars.

Purple Chicken Stir-Fry

  • Healthy cooking fat such as butter, chicken fat, coconut oil or ghee
  • ½ onion, cut in thin slices
  • Beet stems from a ‘bunch’ of beets, cut in thin slices
  • 2 carrots, peeled and cut in thin coins
  • Broccoli stems, peeled and cut in thin coins
  • ½ red pepper, cut in strips
  • Beet greens, cut in bite sized pieces
  • Broccoli flowerets, cut in bite sized pieces
  • 3 cups chicken broth
  • Juice of 1 lemon
  • 1 inch ginger, grated
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 2 cups previously cooked chicken, cut in bite sized pieces
  • 1 cup peanuts
  • Salt and pepper to taste
  • Cooked brown rice, cauliflower rice, or spaghetti squash

Cook onions in fat for about 5 minutes over medium heat until they begin to soften. Add beet stems, carrots and broccoli stem. Allow to cook an additional 5 minutes.  Add red pepper, beet greens, and broccoli flowerets along with a little extra fat if needed. Let cook for a minute or two and then add broth, lemon juice, ginger, garlic and salt.  Turn up heat and bring to a boil.  Add chicken and peanuts and allow to cook for a minute or two to warm chicken.  Taste and adjust final seasonings.

Serve over brown rice, cauliflower rice, or spaghetti squash. Enjoy!

What is your favorite way to stretch a chicken? Do you have a dish that you ‘always’ make?


Thrifty Food Plan Experience

Thrifty Food Plan Experience, based on my families 2 week experience in March of 2012. During these 2 weeks we followed the USDA’s monetary guidelines for the Thrifty Food Plan but instead of eating the Standard American Diet (SAD) put out by the USDA we followed a real foods diet based on the dietary principles from the Weston A. Price Foundation.

This eBook is an in-depth account of those 2 weeks with tips, thoughts and ideas along with a 2 week menu plan, ‘to do’ list, over 40 recipes and links to many more. Learn more about Thrifty Food Plan Experience by clicking here.


This post contains affiliate links. Thank you for supporting Homespun Oasis with your purchases. Millie Copper (Homespun Oasis) is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking amazon.com.

Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at MillieCopper.com.


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  1. Dona Landrum

    This sounds yummy. I will have to try it the next time I have grilled/baked whole chicken. This will be great for leftover chicken. Do you soak your rice first???

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      Hi Dona,

      Yes, I do soak my brown rice. I use this recipe http://thenourishingcook.com/soaked-brown-rice/. I usually do a batch and a half though and in my rice cooker. I have not actually ever made rice on the stove top (successfully).

      This recipe is a great way to stretch a chicken and can even be made with less than 2 cups chicken with excellent results.

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