Chicken Stir Fry With Winter Greens
This was such a yummy dish. We had it for dinner, then I had the leftovers for lunch the following day. Loved it!
1 small bunch Mizuna, chopped
1 small bunch Celery greens, chopped
1 small bunch Radish tops, chopped
1 small bunch fresh spinach, chopped
1/2 head Akusay/Napa cabbage, chopped
4 small Carrots (or two large), shredded
1 Green onion, chopped
1 small Yellow onion, diced
2 Chicken breasts, diced or shredded by hand (I used leftover chicken)
1 Chile pepper, diced
Soy sauce (note that soy sauce is NOT gluten free, tamari sauce generally is)
1/4 cup Sesame seeds
1/4 cup Crushed seeds and seaweed mix
1 T. fresh Ginger, grated
2 T. Tahini
Heat a drizzle of olive oil in a wok or deep saucepan. Saute the yellow and green onions. Add the chile pepper. If you need to cook the chicken breast, add it now. If not, wait until the end.
Turn up the heat and add carrot and all greens to the wok/pan. Drizzle with soy/tamari sauce. Add the grated ginger, crushed seeds/seaweed mix, and sesame seeds. Mix well. Add the chicken breast, mixing well so it heats up.
Drizzle the tahini on top, mix well, and serve. Did you notice I enjoyed the use of the word “drizzle” in this post?
Obviously, you could make this same dish vegetarian with tofu instead of chicken, but if you’re vegetarian, you were probably already thinking that, weren’t you?