Lower Histamine Stirfry Recipe

Betsy Leighton | My Inert Life | www.myinertlife.space

7 net carbs per serving

Prep Time 20

Cook Time 9

Course Main Course

Cuisine Chinese

Servings 5

4 cups total of a combination of one or more of Napa cabbage, bok choy, rainbow chard, or kale
2 cups total of a combination of the following: snow peas, diced fennel bulb, celery, zucchini, carrot, leek, cauliflower, or broccoli, cut into bite-sized pieces
½ cup Coconut cream (liquid from grated coconut meat or the solidified cream on the top half of a can of full-fat coconut milk)
2 tbsp Coconut Aminos, Soy-Free Seasoning Sauce
¼ cup Avocado oil
1 clove Garlic, smashed
¼ cup Onion, diced
1 lb. Chicken breast

Roughly chop the greens and set them aside. Dice the onion and set it aside.
Dice the chicken breast into cubes and set aside.
Heat 2 T. oil in a large saute pan. Add the chicken and stir-fry over high heat for about 8 minutes until nearly done. Transfer it to a clean bowl and set it aside.
Heat the remaining oil in the same pan. Add all of the vegetables and garlic and stir-fry for a few minutes until they start to become deeper in color. Return the chicken to the pan, and add the coconut cream and the coconut aminos. Continue to cook, stirring constantly for another few minutes, until heated through.
Serve immediately or portion into five one-pint mason jars and freeze for later

Keyword lower histamine