We like to spice things up in the kitchen once in a while, but sometimes we’re worried about how our body will react to histamine. This Turmeric Chicken Stir-fry is an anti-inflammatory recipe that will satisfy your exotic cravings!
Turmeric has long been used for cooking and remedial purposes. Known for its healing anti-inflammatory properties, the spice has been part of Ayurveda medicine. It is believed that turmeric gives the energy to support the circulatory, digestive, and nervous systems. It’s also known to assist in liver function. Its musky and bitter flavor will blend perfectly with the sweet and spicy garlic, resulting in a tasty Asian-influenced dinner.
You can always go to the store and buy an already made turmeric paste, but making your own sauce is not only more economical, but it’s also healthier. You can avoid putting unnecessary preservatives and other artificial ingredients in your body.
If you don’t want that nutty taste, make the sauce without the almond butter. It will still taste delicious. You can also opt to use any non-dairy milk of your choice, but coconut milk brings out the flavors of the spices better and has a thicker consistency. Be sure to use pure coconut milk, though, to maintain the nutritious integrity of the turmeric chicken stir-fry.
Make the Turmeric Chicken Stir-fry More Delicious
The addition of broccoli, bell peppers, and sweet potatoes makes it a well-balanced, colorful dish. The sweet potatoes make the stir-fry a filling dish, but you can serve it with rice for a more substantial meal and balance out the intense flavors. To include more veggies, feel free to use asparagus and white onions. Slice the onions into thin rings and saute them until translucent before adding the chicken to your skillet. They will bring sharpness to the dish.
The turmeric chicken stir-fry is gluten and dairy-free, and it’s a paleo recipe. We have more similar recipes that are anti-inflammatory and good for the liver. Share your experience with us down in the comments below.
Turmeric Chicken Stir-fry
Ingredients
- 1 tbsp coconut oil
- 2 chicken breasts (cubed)
- 1 red bell pepper (diced)
- 1 cup broccoli florets
- 1 sweet potato (shredded)
- 2 tbsp parsley (chopped)
- 1 tbsp sesame seeds
- 1 lime (wedged)
For the Turmeric Sauce
- 1/2 cup coconut milk
- 1 tbsp almond butter
- 2 cloves garlic (minced)
- 1 lime (juiced)
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp ginger powder
- 1/2 tsp pepper
Instructions
- 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: Add a little more than half a cup of the coconut milk depending on the consistency you like.
- 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.
