Turmeric Chicken Stir Fry
This amazing, healthy, and POWERFUL turmeric chicken stir fry is an anti-inflammatory and low histamine recipe. Perfect for those dealing with chronic hives, inflammation, allergies, and are gluten and dairy free.
Servings: 2 people
- 1 tbsp coconut oil
- 2 chicken breasts cubed
- 1 red bell pepper diced
- 1 cup broccoli florets
- 1 large sweet potato spiralized or shredded
- 2 tbsps chopped parsley
- 1 tbsp sesame seeds
- 1 lime for garnish wedged
In a large skillet or wok heat the coconut oil over medium-high heat
Add the chicken breasts and cook for 3-4 minutes per side or until chicken is cooked, but not browned.
Add the peppers, broccoli, and sweet potato noodles and stir for 2-3 minutes. You still want the veggies to have a little crunch.
While the chicken is cooking, whisk together the ingredients for the sauce. Tip: I added a little more than half a can of the coconut liquid from the milk (roughly an extra tablespoon to give it a little more liquid).
Toss the mix with your spoon or tongs for 2-3 minutes. Enough for the sauce to heat up and coat the noodles
Taste and adjust seasonings to your liking.
Top with parsley and sesame seeds. Serve with lime wedges.
Serving: 1serving | Calories: 634kcal | Carbohydrates: 17g | Protein: 54g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 144mg | Sodium: 1457mg | Potassium: 1458mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2285IU | Vitamin C: 130.9mg | Calcium: 138mg | Iron: 6.2mg