Go Back Email Link
+ servings

Superfood Stir-Fry

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 25 minutes
Yields: 4 servings

Ingredients

  • ½ cup uncooked semi-pearled farro about 1 cup cooked
  • 2 tablespoons extra-virgin coconut oil divided
  • 1 pound boneless skinless chicken breasts cut into ¾-inch cubes
  • ½ medium yellow onion diced small
  • 1 large zucchini diced small
  • 1 cup thinly sliced carrot rounds I used small rainbow carrots.
  • ¾ cup shelled edamame If using frozen edamame, defrost according to the package directions.
  • 3 large garlic cloves grated or finely minced
  • 1 tablespoon freshly grated ginger
  • 2 packed cups baby kale or leafy green of your choice, roughly chopped
  • 2 tablespoons low-sodium soy sauce or tamari
  • 2 teaspoons unseasoned rice vinegar
  • 2 teaspoons sriracha sauce optional

For serving: (optional)

  • Fresh basil
  • Raw cashews chopped

Instructions

  • Cook the farro according to the package directions. Strain and briefly set aside.
  • Heat ½ tablespoon of the coconut oil in a wok or large non-stick skillet over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan in an even layer. Let the chicken cook for 2 minutes undisturbed (you want to get some light browning action going), then continue cooking for 2-3 minutes until cooked through. Transfer the chicken to a bowl and set aside.
  • Return the pan to the heat and add the remaining 1½ tablespoons coconut oil. When the oil is hot and shimmering, add the onion, zucchini, and carrots to the pan. Cook until the vegetables are tender (but not mushy!), about 5-7 minutes. (I like to let my vegetables brown a little, but if you’re not into that, simply turn the heat down to medium.)
  • Add the edamame, garlic and ginger, and cook for 1 minute until the garlic is fragrant. Add the baby kale and cook just until wilted, about 30 seconds.
  • Strain any excess liquid from the cooked chicken, then return the chicken to the pan. Fold in the farro, soy sauce, rice vinegar, and sriracha (if using), and cook for a minute or so until heated through.
  • Serve your stir-fry warm topped with basil and cashews.