This stir-fry is so quick that you won’t want to make eggs anymore! Have it over boiled quinoa and peas as a high protein meal after weight-training. This is an auto- immune friendly meal. ( peas can be omitted if you can’t tolerate them.)
You need:
- 250g chicken breast julienned, defrosted.
- 2 tbsps of tomato paste/pasata
- 1/2 an onion chopped
- 150g if baby or Malabar spinach chopped
- 1/2 tsp pink salt
- 1/2 tsp’s each of black and white pepper
- 1/2 tsp cumin powder
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 2 capfuls of balsamic vinegar
- 2 tbsps sesame oil.
A little water.
In a wok, heat 2 tbsps of sesame oil for 30 seconds. Add the onion and let it brown on a low heat. Once the edges start to turn golden, add all of the spices and salt. Give it a good stir and add in the washed chicken julienne. Stir around to coat with the spices. You will notice that the oil is drying up. In that case, add a little water so chicken doesn’t burn and cooks to be tender. Keep flipping and storing the chicken till it changes colour. Add a little more water if needed. Once chicken is cooked through, add 2 tbsps of tomato paste and 2 capfuls of balsamic vinegar. Give it all a stir again. Now add in the washed and chopped spinach. Stir and flip around so it mixes into the chicken, and cover on a low heat and let cook for 2 mins.
That’s it! Turn off the heat.
Enjoy 4 serving spoons of boiled quinoa-peas with 4 serving spoons of the chicken spinach stir-fry.