Pink Thai Stir Fry

06 July 2015

Stir fry dishes are just the best when you are in a rush and have to get dinner on the table quickly. I often turn to stir-frys when my weeks are very busy. They really are a great way to get loads of healthy nourishment in one simple meal, and they taste great too! This Thai inspired stir fry is made with beetroot which offers a sweet and fragrant flavour,and beautiful pink colour . Packed with vitamins and minerals, and immune boosting spices this stir-fry is perfect for keeping you healthy and strong during the cold months.

Servings: 4

Prep Time: 20 minutes


5 carrots –cut into julienne strips

2 beetroot bulbs – cut into julienne strips

2 cups green beans – roughly chopped

1 cup frozen green peas

4 free range chicken breasts – cut into strips

1 tsp. ginger

1 tsp. garlic

1 tbsp. soy sauce / tamarind sauce

1 tbsp. sesame seed oil

1 tsp. coconut oil

1 tsp. green curry paste

1 tsp. raw honey / stevia

1 tsp. natural sugar-free peanut butter

1 punnet bean sprouts

1 punnet micro greens

1 tbsp. sesame seeds


Step 1:

Place coconut oil in large wok and allow to heat up on medium heat

Add garlic, ginger and green curry paste to wok and sauté for 1 minute on high heat

Step 2:

Reduce to medium heat. Add chicken strips to wok and fry for 5 minutes until chicken is nearly cooked through

Step 3:

Add carrots, beetroot, green beans, peas and sprouts, soy sauce, sesame oil, peanut butter and honey to chicken and fry altogether for 5 minutes. Do not overcook vegetables. Allow for them to still be crunchy as this adds great texture to this delicious dish.

Step 4:

At the last minute add microgreens to wok and mix into stir fry. Leave a small bunch of microgreens for garnishing.

Step 5:

In a small shallow frying pan, dry toast 1 tbsp sesame seeds for 1 minute watching closely.

Remove from heat

Step 6

Sprinkle with sesame seeds and garnish with microgreens

Enjoy as is, with quinoa, brown rice or zucchini noodles.

Buon Appetit!

Yours in Health Always,



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