Turmeric and Ginger Chicken or Tofu Stir-Fry
This vibrant, anti-inflammatory stir-fry is packed with flavour and nutrients. Whether you use chicken or opt for the plant-based tofu version, it's a quick, wholesome dish that supports overall well-being.
Ingredients
(Serves 2)
For the stir-fry:
1 tbsp olive oil (15ml)
2 chicken breasts, thinly sliced (Plant-based option: 1 block of firm tofu, ~14 oz/400g, pressed and cubed)
1 medium broccoli head, cut into florets (~300g)
1 small onion, thinly sliced (~100g)
2 garlic cloves, minced
1-inch piece of fresh ginger, minced ( 2.5cm, ~10g)
1 tsp ground turmeric ( 5ml)
1 tbsp tamari or soy sauce (15ml, gluten-free if needed)
For the quinoa:
1 cup cooked quinoa (150g cooked)
2 cups water (500ml)
Pinch of salt
Instructions
Prepare Quinoa:
Rinse 1/2 cup uncooked quinoa (75g). In a pot, add quinoa, water, and a pinch of salt. Bring to a boil, reduce heat, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
Cook Protein:
For chicken: Heat olive oil in a large skillet over medium heat. Add chicken slices and cook for 6-8 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
For tofu: Heat olive oil in a skillet over medium heat. Add tofu cubes and cook for 5-7 minutes, turning gently until crispy. Remove and set aside.
Sauté Vegetables:
In the same skillet, add a splash of olive oil if needed. Stir-fry onion, garlic, and ginger for 2-3 minutes until fragrant.
Add Broccoli and Spices:
Add broccoli florets and stir-fry for 3-4 minutes. Sprinkle turmeric over the vegetables and stir to coat evenly.
Combine and Serve:
Return the chicken or tofu to the skillet. Add tamari/soy sauce and toss everything together to combine. Cook for another 1-2 minutes.
Serve the stir-fry over a bed of quinoa.
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Macros (per serving)
Chicken Version:
Calories: 375
Protein: 35g
Carbs: 32g
Fat: 11g
Tofu Version:
Calories: 340
Protein: 20g
Carbs: 32g
Fat: 13g