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Purple Chicken Stir-Fry

Millie Copper
This recipe is a great way to stretch a pastured or organic chicken allowing you to stretch your food dollars.
Course Main Course


  • 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.
  • Enjoy!


*Make your own broth. It's easy! Here's how.
Keyword stir fry, stretchy chicken