My Favorite Organic Cosmetics

Organic Chicken Fried Rice, Cabbage Stir-fry , Teriyaki Sprouts & Chicken Flats Recipe

Another Great Junkfood Remake!

Chicken Fried Rice

1 boneless skinless grass fed chicken breast chopped (Use organic tofu if vegetarian)
4 Cups pre-cooked frozen organic  rice
4 Chopped organic green onions
1 grass fed egg
1tsp celtic sea salt
3 tbs organic sunflower oil

Heat oil in large skillet, fry chicken until cooked, scramble in egg, toss in rice salt and spring onions and fry until golden.

Cabbage Stir-fry

3 large stalks of sliced organic celery
2 cups sliced organic cabbage
1/2 head organic cauliflower
1 organic carrot sliced
1 organic green pepper cubed
4 chopped organic green onions
1 tbs organic sunflower oil
1 tsp celtic sea salt
1 tbs raw honey
1tbs organic cornstarch mixed into 1/4 cup of water

Sauté vegetables and seeds in oil until vegetables are tender but crispy add salt and toss. Stir in honey and quickly whisk in cornstarch mixture until glaze forms, remove from heat and serve.

Chicken Flats
(because I don't have a deep fryer these are a flatter crispy version of chicken balls)
Use organic tofu if vegetarian

1/2 cup organic flour (oat flour for gluten-free)
2 tsp organic baking powder
1/2 tsp sea salt
pinch of organic pepper
1 Tbs organic apple cider vinegar
a little less than 1/2 cup water
1 grass fed chicken breast chopped in 1" cubes
4 tbs organic sunflower or coconut oil for frying

In a small bowl mix the first 6 ingredients until combined (leave it a little lumpy) let sit for 5 minutes.  Get your pan or wok hot with oil then toss the chopped chicken in the batter a few pieces at a time. Drop them into hot oil and fry for 1-2 minutes on each side or until golden a crispy.

Teriyaki sprouts
After sprouting your fresh organic mung beans simply toss them in a fry pan with a little sunflower oil, stir until warm, remove from heat and add a little organic teriyaki sauce.

I like to serve with a little warmed raw honey over the rice & chicken flats.


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