Shrimp and Chicken Stir Fry

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Shrimp and Chicken Stir Fry

Most of us get into those familiar ruts of cooking the same easy meals that work, right?  Well now I have to make do with what’s in the refrigerator because I am in a strange city and it is difficult to get around to get what I need.  There’s a saying . . .”change happens when the pain of staying the same is greater than the pain of change”.  Oh yeah . . that’s me right now.  I am NOT venturing out into this unfamiliar city to get what I need to make what I want.  I’m going to make do with what I already have. I’m thinking stir fry!  I seriously can not believe that I didn’t think to do a stir fry post before.  Maybe I thought it was too easy and everyone makes it.  Well, maybe you never thought of this combination.  The great thing about stir fry is that you can use just about anything to make it.  A basic stir fry has some sort of sauteed protein meat and vegetable mixed with a thick sauce (usually soy, but mine will be with Coconut Aminos because, as you may know, I am not a fan of soy) This is what I have to work with that I brought with me or purchased at the local Whole Foods when I got here:

Shrimp, pre-cooked chicken pieces (roasted here and made a stock), shredded zucchini (frozen – from my garden at home), mushrooms, kale or Swiss chard, unrefined coconut oil, coconut aminos, chicken stock, rice wine, limes, garlic, crispy almonds to garnish.

PERFECT!

These measurements are estimates because I have no measuring tools with me.  But the great thing about stir fry is that it turns out different every time you make it, right?  Good luck!

2 T coconut oil

2-3 cloves garlic, chopped medium fine

Vegetables (my choices):

2 c shredded zucchini

bunch of loosely chopped kale (or chard),

8 oz package of mushrooms, sliced (baby bellas are tasty),

red bell peppers would be nice but I only have 3- 4 spicy Thai peppers that will have to do for now.

Protein (my choices):

1 c shrimp (small or halved if med/large to keep everything approximately the same size to cook evenly)

1 c pre-cooked chicken pieces

1/4 c rice wine

1/2 c coconut aminos

2 cup chicken stock

1 T arrowroot (or cornstarch) juice of lime (optional)

1/2 c crispy almonds,  finely chopped (or bean sprouts)

salt to taste (this will need to be added if you use coconut aminos as it is less salty than soy sauce)

Instructions:

Cut up veggies prior to starting so everything is ready.  This recipe moves fast and you want everything prepped at the start. Heat a wok or saute pan.  Add coconut oil and melt.  Add garlic and saute (stir fry) for about 30 seconds being careful not to burn.  Add all the veggies except kale (or chard).  Stir constantly on high heat . Remove veggies and place in a separate bowl.  Add more coconut oil and saute shrimp and chicken for about 1 -2 minutes on med high heat.  Remove meat and place in veggie dish.   Add wine, chicken stock, and coconut aminos (soy substitute) and reduce to about half.  Add arrowroot to the remaining liquid to thicken.  Add the vegetables and meat back into the pan and add the kale.  Stir constantly on med-high heat until kale is reduced.  Squeeze a little lime juice.  Garnish with crispy almonds (or bean sprouts which should be added with the kale).  Serve with rice. 

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