Turmeric Chicken Stir-fry

A Malaysian-Indian gluten and dairy-free paleo recipe. This Turmeric Chicken Stir-fry is bursting with exotic flavors and has anti-inflammatory properties.

Course Dinner

Cuisine Asian

Keyword dairy-free, gluten free, paleo

Servings

Calories 665kcal

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.

Nutrition