Sticky Chicken Stir Fry

Who doesn’t love a good stir fry? And the best part about this one is the sauce - I found a way to keep it nice and sticky! And even better, this is a simple, quick meal so you can get back to enjoying your ovulatory phase.

In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking!

Serving Size: 2 + leftovers

Total Cook Time: less than 30 min

• Prep Time: 5 - 8 min

• Cook Time: ~20 min

Ingredients

• 2 bell peppers (1 yellow, 1 orange)

• 1 head broccoli

• 1 zucchini

• 1.5 cups shredded carrots

• 2 chicken breasts

• 1 Seeds of Change brown rice & quinoa bag

• Coconut aminos

• Rice wine vinegar

• Hoisin

• Local honey

• Sesame seed oil

• Arrowroot starch

• Garlic

• Pinch of salt and pepper

• Olive oil

Instructions:

1. Prepare the vegetables. Slice the bell peppers long ways into thin, long slices. Then slice the zucchini thinly and into halves. The trick here is to slice the bell pepper and zucchini thinly so that they can brown easily and soak up the seasoning. Then chop up the head of broccoli.

2. Then prepare the chicken. Cut the chicken breasts up into nugget size pieces - essentially, however large you would like yours to be in a stir fry!

3. Add all cut up chicken pieces to a pot and add in 2 tbsp coconut aminos, a couple dashes of sesame seed oil, and one spoonful of hoisin sauce. Stir to coat the chicken thoroughly and begin to sauté. Sauté until the chicken is cooked thoroughly through and it is coated in the glaze - no less than 10 minutes.

4. While the chicken is cooking, sauté the the cut up vegetables and the carrots in a separate pan with a little bit of olive oil and season with garlic. Sauté the vegetables until they start to brown - this usually takes around 8 minutes. When the vegetables are a couple minutes away from being done, add in a couple dashes of coconut aminos

5. While all this is cooking, create your stir fry sauce. I do this mostly based on taste/intuition but roughly add together: 3/4 cup coconut aminos, 1 tbsp sesame seed oil, 2 tbsp rice wine vinegar, 1 tbsp honey, 1 tbsp arrowroot starch. Whisk thoroughly. Add more as needed and change the proportions as you see fit.

6. Pour the stir fry sauce over your vegetables and cook for 1-2 minutes, until the sauce coats all the vegetables.

7. Heat your brown rice packet up in the microwave - takes ~1 minute.

8. Time to plate! Add the brown rice as the base, cover with as much of the vegetable mix as you would like and top with the chicken. Enjoy!

Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.