Purple Chicken Stir-Fry

Yesterday I released a new eBook, Thrifty Food Plan Experience, based on my families 2 week experience in March. During these 2 weeks we followed the USDA’s monetary guidelines for the Thrifty Food Plan but instead of eating the Standard American Diet (SAD) put out by the USDA we followed a real foods diet based on the dietary principles from the Weston A. Price Foundation.  This eBook is currently free when you sign up for my newsletter!

This eBook is an in-depth account of those 2 weeks with tips, thoughts and ideas along with a 2 week menu plan, ‘to do’ list, over 40 recipes and links to many more.

Today, I wanted to give you a sample from this new eBook. Purple Chicken Stir-Fry.

This is a recipe based loosely off of Chicken Stir-Fry Stew from Nourishing Traditions by Sally Fallon. I love to make a stir-fry as a way to use up vegetables in the fridge.  The stir fry stew combines a small amount of meat, vegetables and nutrient rich bone broth. My daughter dubbed this Purple Chicken Stir Fry since the beet stems made everything a lovely purplish color. Don’t let the list of ingredients scare you. Prepare all of your vegetables before you begin cooking.  Serve over brown rice to absorb all of the wonderful broth. This recipe is a great way to stretch a pastured or organic chicken allowing you to stretch your food dollars.

Purple Chicken Stir-Fry

Healthy cooking fat such as butter, chicken fat, coconut oil or ghee

½ onion, cut in thin slices

Beet stems from a ‘bunch’ of beets, cut in thin slices

2 carrots, peeled and cut in thin coins

Broccoli stems, peeled and cut in thin coins

½ red pepper, cut in strips

Beet greens, cut in bite sized pieces

Broccoli flowerets, cut in bite sized pieces

3 cups chicken broth

Juice of 1 lemon

1 inch ginger, grated

3 cloves garlic, minced

1 teaspoon salt

2 cups previously cooked chicken, cut in bite sized pieces

1 cup peanuts

Salt and pepper to taste

Cooked brown rice

Cook onions in fat for about 5 minutes over medium heat until they begin to soften. Add beet stems, carrots and broccoli stem. Allow to cook an additional 5 minutes.  Add red pepper, beet greens, and broccoli flowerets along with a little extra fat if needed. Let cook for a minute or two and then add broth, lemon juice, ginger, garlic and salt.  Turn up heat and bring to a boil.  Add chicken and peanuts and allow to cook for a minute or two to warm chicken.  Taste and adjust final seasonings.  

Serve over brown rice. 

What is your favorite way to stretch a chicken? Do you have a dish that you ‘always’ make?