Ingredients
The following ingredients have 4 Servings
- 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)
- Fresh basil
- Raw cashews (chopped)
Instruction
- 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.
