Organic tamari chicken and vegetable stir-fry

As Easter is this weekend, I am sure many of you will be indulging in a bit of chocolate. I will be too, however it will be of the dairy and sugar free kind. Yet, as much as I do love my chocolate, I find I am always craving vegetables afterwards.

This stir-fry is a quick and simple way to enjoy a meal packed with them. I love the crunchiness of the vegetables against the tender chicken.

Tamari marinade

I use tamari as it is the gluten free version of soy sauce. It can be found in most health food stores and sometimes in your local supermarket (in the health food section). This is such a simple marinade but gives the chicken a lot of flavour.

Vibrant vegetables

I always make sure I use a rainbow of vegetables as it not only looks appetising but each one of them provides your body with essential nutrients.

Fresh, healthy dinner

This can be stored in a sealed container in the fridge for up to two days.

Organic tamari chicken and vegetable stir-fry

Serves 6


  • 4 organic chicken breasts, diced
  • 2 TBSP tamari, extra for serving
  • 2 TBSP fresh ginger, finely sliced
  • 4 garlic cloves, finely sliced
  • 1 leek, washed and finely sliced
  • 3 mushrooms, sliced
  • 3 carrots, peeled and chopped into matchsticks
  • 2 zucchinis, washed and chopped into matchsticks
  • 1 cabbage, washed and finely sliced
  • 1 red capsicum, washed and chopped into matchsticks
  • 1 bunch fresh coriander, washed and roughly chopped
  • 1 chicken stock cube
  • Coconut oil for stir-frying
  • 1/4 cup cashews
  • Sambal oelek for serving


  1. In a medium sized bowl place the diced chicken breasts and tamari. Cover and place in the fridge for 20 minutes to marinade.
  2. Heat a large wok over high heat then place half the tamari chicken in 1 TBSP coconut oil and stir-fry for 3 minutes, or until cooked through. Transfer to a bowl (including the juices) and repeat with the other half of the chicken. Set aside.
  3. In the same wok, over high heat, add 1 TBSP coconut oil, ginger, garlic and leek to the wok. Stir-fry for 2 minutes.
  4. Add the mushrooms, carrots, zucchini, cabbage and capsicum and stir-fry for 2 minutes.
  5. Add the tamari chicken, along with the juices and stock cube. Stir-fry for a further 2 minutes.
  6. Add the coriander and cashews on top.
  7. Serve with sambal oelek and extra tamari. Enjoy!

Note: this stir-fry can be enjoyed with cooked quinoa, brown rice or rice noodles.

What are your favourite vegetables in a stir-fry?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s