Ingredients

  • 1 Tbsp. coconut oil (extra-virgin olive oil works fine too)
  • 1 small onion
  • 1/2 zucchini
  • 1 red pepper
  • 2 carrots
  • 1 cup green beans
  • 6 mushrooms
  • 4 cloves garlic, minced
  • 1 large chicken breast
  • 1/2 cup Orgain Unsweetened Vanilla Almond Milk
  • 1 scoop Orgain Organic Superfoods Powder
  • 1 can unsweetened coconut milk (full fat)
  • 1 tsp. grated, fresh ginger
  • 4 Tbsp. green curry paste
  • 2 tsp. brown sugar
  • 2 Tbsp. rice wine vinegar
  • Juice of one lime
  • 1/2 cup cilantro plus garnish
  • For topping: cilantro, crushed peanuts or cashews
  • Cooked white or brown rice for serving

Instructions

Serves 4

  1. Prepare the veggies: peel and dice the onion, chop the zucchini, pepper, carrots, green beans and mushrooms into bite-sized pieces.
  2. Heat oil in a large wok or cast iron skillet. Add the onions to the skillet and sauté until translucent, about 3 minutes. Add the rest of the veggies and cook until beginning to soften, about 5 minutes. Add the minced garlic and stir to coat the veggies.
  3. Cut the chicken breast into small cubes and add to the skillet. Allow to cook.
  4. While chicken is cooking, mix together almond milk, superfoods mix, coconut milk, ginger, curry paste, brown sugar and rice wine vinegar in a large bowl. Whisk to combine.
  5. Add the sauce to the skillet and stir. Simmer on low heat until chicken is cooked through and carrots are soft.
  6. Add the lime juice and gently stir in cilantro. Serve warm over rice and top with additional cilantro and crushed peanuts/cashews.

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