This morning started out rough, but then, it was like somebody was listening.
I woke up all excited to work on today’s recipe, which was going to be my easy taco pasta with celeriac noodles that I teased on Instagram last week.
I plugged in my camera, ready to upload and edit the photos and then that’s when I realized: I deleted all of the pictures off my camera this weekend, while making room for video files.
Unfortunately, all I had was a cruddy iPhone shot I took on Instagram, so I was going to have to recook and rephotograph the recipe.
Then, I loaded up Twitter and what was the first Tweet I saw? A tweet about my guest post over at The Paleo Mom for my Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry.
So, I pulled an audible and decided to share pictures from this recipe, which you can find over at The Paleo Mom today!
I’ve made variations of this dish three times in the past 1.5 weeks – it’s that delicious and easy. I’m not exaggerating – here, here and here. These noodles come together quickly and you can use any type of veggie – they all work well, these flavors are so complementary.
Generally, I recommend using a wok for stir fries, especially when using spiralized veggies. For example, at first, two spiralized zucchinis are tough to fit in a skillet and toss around (without making a huge mess.)
With a wok, you have extra room to toss and whatever the science is behind wok-cooking, it works – the flavors always come out so much better than using a regular ‘ole skillet.
If you’re not using carrot noodles with this recipe and want to use zucchini, I suggest this wok – it’s affordable, light, and the non-stick is smooth PFOA and PTFE free (nasty chemicals found in kitchenware that you don’t want near your food.)
Sometimes, you just need recipes like these in your arsenal – easy, healthy and flavorful. That’s kind of my m-o.
A few notes about the recipe:
- If you’re not Paleo or gluten-free, use soy sauce instead of tamari/coconut aminos.
- If you can’t find large enough carrots, zucchini and turnips are your next best bet.
- If you’re not a darker meat kinda person, use boneless chicken breasts (instead of thighs.)
Now, to grab the recipe, head on over to The Paleo Mom!
Also, today is like Christmas Eve. I’m pretty sure I’m going to be tossing and turning all night long. Why?
THE INSPIRALIZED COOKBOOK RELEASES TOMORROW!!
All weekend, I worked on some exciting videos for you – a cookbook trailer and then a video for a very, very, VERY special, exciting announcement. It’s my biggest yet!
All I have to say is, if you’re not following me on Snapchat, follow me (username: inspiralized) – I’ll be leaking the announcement tonight, before it’s released on the blog. Also, make sure you’re subscribed to my YouTube channel– I’m going to post my cookbook trailer tonight at 8pm, before it posts on the blog tomorrow!
I’m pretty sure I’m going to have to go into the city first thing tomorrow morning and stop in Barnes & Noble and look for my book. Ah, I can’t wait!
Also, if you haven’t pre-ordered yet, today is the LAST day to do so. If you do, you can enter your purchase order information into this form and receive a free Bonus Pack, which includes 4 sneak peek recipes from the cookbook, 4 brand new recipes, and a month of weekly meal plans and shopping lists.
Plus, Amazon’s having a final pre-order sale on my cookbook right now, so you can snatch it up for just $12.46 before it goes up to $19.99 during on-sale!
Okay, I’m done selling you. Now, go check out this recipe at The Paleo Mom – I’ve also included the nutritional information below. In the meantime, I’m going to lay out some cookies for Santa. Er, my cookbook.
Do you have any questions about the cookbook before you purchase? Let me know in the comments and I’ll answer them today!
Nutritional Information & Recipe
You can find the recipe here.
Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry
- 1 large carrot peeled, spiralized or julienned
- 2 cups broccoli florets
- 1 tablespoon sesame oil
- salt and pepper to season
- ½ pound boneless chicken thighs sliced thinly into strips
- 1 garlic clove minced
- 1 teaspoon freshly grated ginger
- 3 teaspoons low-sodium tamari or coconut aminos
- 1/2 teaspoon white sesame seeds to garnish
- Bring a medium saucepan filled halfway with water to a boil. Once boiling, add in the carrot noodles and broccoli and cook for 2-3 minutes or until carrot noodles are al dente. Drain into a colander and set aside, dividing the broccoli and carrot noodles.
- Place a wok or large skillet over medium heat. Once heated, add in half of the sesame oil. Season the chicken strips with salt and pepper and then add them to the pan. Cook for 5 minutes or until no longer pink inside. Set aside.
- Add the remaining sesame oil to the pan and add in the broccoli, garlic and ginger. Toss thoroughly, cooking for 3-5 minutes or until broccoli is fork-tender, tossing frequently. Then, add in the cooked chicken and tamari. Toss to combine and then toss in the carrot noodles and toss again.
- Divide into two bowls and garnish with sesame seeds.