Chicken Stir-Fry with Asian Romaine Salad

Chicken Stir-Fry with Asian Romaine Salad

Quick stir-fry with crisp vegetables and tangy salad

  • 2 chicken fillets
  • 1 garlic clove (grated)
  • 1 yellow onion
  • 1/2 broccoli head
  • 1/2 cauliflower head
  • 1 dl white cabbage
  • 1/2 carrot (cut into sticks)
  • 1/2 pack chestnut mushrooms
  • 1 tbsp coconut aminos
  • Extra virgin olive oil
  • Salt
  • Asian Romaine Salad:
  • 1 head romaine lettuce
  • 1 garlic clove (grated)
  • 2 cm fresh ginger (grated)
  • 4 tbsp apple cider vinegar
  • 1–2 tsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 2 tsp honey

  1. Rinse and drain the romaine lettuce.

  2. Tear into bite-sized pieces and place in a large bowl.

  3. Add garlic and ginger.

  4. Pour over apple cider vinegar and lemon juice, then drizzle olive oil and honey.

  5. Season with salt and mix well.

  6. Cut chicken into smaller pieces and cook in olive oil until fully cooked.

  7. Set aside.

  8. Chop vegetables and stir-fry in olive oil over high heat with garlic until slightly tender but still crisp.

  9. Add chicken back to the pan along with coconut aminos and a splash of water.

  10. Let cook together for a few minutes.

Lunch & Dinner
AIP, Anti-inflammatory, Easy, gluten-free, high-protein, quick, stir-fry, under 20 minutes
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