Miso Chicken, Spinach and Ginger Stir Fry
Miso Chicken and Ginger Stir fry
This sticky dish is easy to prepare and takes little time to cook.
Broth & Co Vegan Broth - Contains Chickpea Miso and Mushrooms for that umami boost. Adding our Chickpea Miso powder broth also adds gut healing prebiotic goodness to this dish. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness. A study conducted in Japan even found that consumption of Miso during pregnancy was associated with better sleep for their babies.
Miso is rich in essential minerals and a good source of B vitamins, vitamins E, K and folic acid.
Mushrooms are potent health boosters, they contain beta glucans, which have been found to help fight inflammation, aid the immune system and increasing antioxidant activity, they are high in Vitamin D. Lion’s mane is considered a smart mushroom as it may boost mood, focus and memory as well as gut health. Reishi is considered the mushroom of immortality in Chinese medicine and Shiitaki as well as being great for energy is great for skin and hair health.
2 cloves of garlic, crushed
1 tbsp. fresh grated ginger
500g chicken thighs, cut into strips
2 tbsp Broth & Co Vegan Broth Powder with Chickpea Miso
1 tbsp of tapioca flour ( this is to help thicken the sauce so it can be substituted with corn starch)
3 sprigs of spring onions, chopped
1 tbsp of coconut aminos
- Add some coconut oil or olive oil in a wok
- Stir through the garlic and grated ginger until fragrant
- Add the chicken and stir fry until cooked, about 6 minutes.
- Add the coconut aminos
- Dissolve the Vegan Broth and Tapioca flour in 50ml of hot water and add to the sir fry.
- Transfer to a serving bowl and sprinkle with spring onions and sesame seeds
- Serve with noodles, rice or cauliflower rice