Ben's Chicken Vegetable Stir-Fry
By Ben Barak
2 eggs, scrambled in coconut oil
1 cup kamut spaghetti, cooked and drained (make it gluten-free by using Thai Rice or Buckwheat Noodles)
1/2 cup broccoli, florets and stalks, chopped
1/2 cup red/yellow peppers, chopped
1/2 cup tomatos, chopped
1/2 cup onions, diced
1/2 cup grilled/baked chicken breast, cubed (Ben used left-over chicken from the night before)
3-4 tbsps tamari sauce
1/4 tsp dried basil
1/2 tsp salt
Freshly ground pepper to taste
1 tbsp sesame seeds
1 tbsp raw cashew nuts, chopped
Fresh parsley, for garnish
Scramble eggs in coconut oil and set aside.
Cook pasta (or gluten-free noodles) al dente, drain and set aside.
Using a large pan, add 1 tbsp coconut oil and allow it to melt. Add broccoli florets, peppers, tomatos, onions and stir-fry for 5 minutes.
Add scrambled eggs, grilled chicken cubes, tamari sauce, basil, seasonings and toss to combine.
Remove from heat. Add sesame seeds and cashew nuts. Add pasta/noodles and mix all ingredients well.
Garnish with parsley and enjoy!
Serves 2 (although he ate the whole thing!)