Chicken Stir-Fry with Spicy Almond Honey Sauce

Prep time: 15 minutes
Cook time: 15 minutes
​Serves: 6

This dish is tasty all on its own, but it could be served on top of sprouted rice or quinoa for a heartier version. Garnishing with chopped almonds gives it a nutty, crunchy texture…a mouth-full of yum! 

Stir-Fry Ingredients:
2 tablespoons grapeseed oil
1 ½ pounds organic, pasture raised chicken breast, cut into bite size pieces
3 cloves garlic, minced
1 medium red onion, sliced
6 scallions, cut on angle into 2-inch pieces
2 medium carrots, julienne
1 cup snow peas
1 cup broccoli
1 medium red bell pepper, sliced

Sauce:
1/4 cup raw almond butter
3 tablespoons tamari or coconut aminos
2 tablespoons raw, local honey
1-inch gingerroot, minced
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
½ orange, juiced

Make the stir-fry: Heat oil in large nonstick skillet or wok over medium-high heat. Add chicken, garlic, and onion. Stir fry for 3 minutes. Add remaining vegetables and stir-fry 5 minutes more.
 
Make the sauce: Heat all of the sauce ingredients together in a small sauce pan over low heat, stirring until all ingredients are combined.
 
Pour sauce evenly over chicken and vegetables and stir to combine. Garnish with chopped almonds.
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​Source: Adapted from Rachael Ray 30-minute Meals Get Togethers

Health benefits of this dish:

Broccoli – a member of the cruciferous family that demonstrates remarkable anticancer effects, particularly in breast cancer. Broccoli is also a rich source of lutein, which has also shown anticancer effects. In addition, it may be helpful with eyesight, preventing the development of age-related macular degeneration. Broccoli supports the liver, spleen, stomach, and bladder; it exhibits anticancer, antifungal, antiviral, and antibacterial properties due in part to its immune-boosting glucosinolates. Broccoli contains twice the vitamin C as an orange and is a great source of vitamins A and K. It has almost as much calcium as whole milk and its calcium is better absorbed. In addition, it has value as an antioxidant as it contains selenium and vitamin E.
 
Carrots – nourish almost every system in the body, but are especially beneficial for the liver, lungs, and stomach. Carrots help with intestinal gas and parasites, help prevent constipation, stabilize blood sugar, and treat indigestion. They are the best source of beta-carotene and help improve night vision. They are an excellent source of antioxidant compounds that help protect against cardiovascular disease and cancer. Extensive human studies suggest that a diet including as little as one carrot per day could conceivably cut the rate of lung cancer in half! 
 
Garlic – stimulates metabolism, improves digestion, and is used for both chronic and acute disease. It is anti-bacterial, anti-carcinogenic, and anti-fungal. Garlic also helps to stabilize blood sugar levels and promotes the growth of healthy intestinal flora.  It is truly a remarkable medicinal plant. There are many therapeutic effects of garlic: helps lower total serum cholesterol levels and high blood pressure, helps with diabetes, Candida infections, asthma, respiratory tract infections and gastrointestinal complaints. It is a good source of vitamin B6, manganese, selenium, and vitamin C and the minerals phosphorous, calcium, potassium, iron, and copper. Chopping or crushing garlic stimulates an enzymatic process, which many of garlic’s benefits are attributed.
 
Onions – have antioxidant, anti-inflammatory, antibiotic, and antiviral properties and help remove parasites and heavy metals from the system. They help treat the common cold, constipation, heart disease, and diabetes. Good source of vitamins C, B1, B6, K, folic acid, biotin, chromium, dietary fiber, and the flavonoid quercetin. Like garlic, it decreases blood lipid levels, prevents clot formation, and lowers blood pressure. Has significant blood sugar-lowering action. Liberal use of Allium species (garlic, leeks, onions) has healing effects for diseases like atherosclerosis, diabetes, and cancer.
 
Portabella mushroom – mushrooms are a rich source of glutamic acid and enhance the flavor of any savory food. They are high in protein and a good source of vitamin B2 and zinc.
 
Red bell pepper – nutrient dense vegetable. Contains zeaxanthin, which helps prevent cataracts. Excellent source of vitamin C, beta-carotene, vitamin K, thiamine, folic acid, and vitamin B6.
 
Scallion – has anti-fungal and anti-microbial effects. The green part of the scallion is high in vitamin A. The bulb contains vitamins A, B-complex, and C along with calcium, magnesium, and potassium.
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References:
Murray, M. (2005). The encyclopedia of healing foods. New York, NY: Atria Books.
​​Wood, R. (2010). The new whole foods encyclopedia. New York, NY: Penguin Books.