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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. Substitute a handful of kale or spinach if you don’t have beet greens. It’s no longer purple but still delicious!
This is a recipe based loosely off of Chicken Stir-Fry Stew from Nourishing Traditions by Sally Fallon. 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.
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 into thin coins
- broccoli stems peeled and cut into thin coins
- ½ red pepper cut into strips
- beet greens cut into bite sized pieces, or other cooking green
- broccoli flowerets cut into bite sized pieces
- 3 cups chicken broth *
- 3 tablespoon lemon juice juice from 1 lemon
- 1 inch ginger grated
- 3 cloves garlic minced
- 1 teaspoon salt
- 2 cups cooked chicken cut in bite sized pieces
- 1 cup peanuts
- sea salt to taste
- ground black pepper to taste
- 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.
What is your favorite way to stretch a chicken? Do you have a dish that you ‘always’ make?
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Congratulations on the new eBook! Great idea and looking forward to sitting down and reading it 🙂
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???
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.