Ginger Stir-fried Chicken and Veggies over Buckwheat Noodles

Super quick and satisfying


2 t coconut oil

3 carrots, thinly sliced on diagonal

1 broccoli crown, cut into bite sized pieces

3 cloves garlic, minced

1 chicken breast, sliced thin on diagonal

½ bunch kale, deviened and chopped

1 T ginger, minced

2 t tamari


Buckwheat noodles, 1 package serves four.


Get water boiling for the noodles. Cook as directed on package (about 5 minutes).

Meanwhile, heat the coconut oil in a pan and add carrots. After 1-2 minutes add broccoli, garlic and chicken. When the chicken is mostly done, add kale. Cook until kale is wilted. Finally, add ginger, a tiny splash of water and tamari. Cook for 1 minute more.


adapted from A. Junger’s Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself

This entry was posted in Main courses, Recipes and tagged . Bookmark the permalink. Both comments and trackbacks are currently closed.