In keeping with my low sodium/low cholesterol lifestyle, I whipped up this recipe for my evening meal. The ingredient profile that lend more flavour with no salt are the aromatics of onion, garlic, lime, cilantro, and a touch of pure organic maple syrup. Texture is provided with the crunch of roasted organic pumpkin seeds.
The soup that I had for lunch provided a home made broth for the dish. You can use water or a low sodium broth.
This is a quick and flavourful dinner. The accompaniment of organic higher fibre soba noodles helps to satisfy. I guarantee if you weren’t a salt junkie previously, you will never miss the salt or added fat!
Maple Lime Chicken Stir Fry with Roasted Pumpkin Seeds serves 1 (multiply quantities for more people)
1 teaspoon olive oil 4 ounces Chicken thigh, boneless and skinless, cut into 1 inch bite sized pieces 1/2 medium onion, chopped 3 large garlic cloves, minced garlic powder (no additives or salt), to taste Freshly ground pepper, to taste 1 cup or more vegetables (I used cauliflower, red pepper, and zucchini) 1/4 cup vegetable stock (no salt) or water 1 teaspoon pure organic maple syrup ½ lime, zest and juice garlic powder freshly ground pepper 1 tablespoon organic pumpkin seeds, roasted cilantro for garnish
In a non stick fry pan, preferably green ceramic but any will work, heat 1 teaspoon olive oil. Fry chicken until almost cooked through.
Push chicken to the side, and add the onion and garlic. Add garlic powder and freshly black pepper. Stir fry until slightly translucent and just starting to caramelize.
Add the broth or water and cover until steam comes out of the sides or the pan or vegetables are just soft.
Take the cover off, drizzle the maple syrup and quickly add the lime zest and juice. Take off the heat.
Add more garlic or freshly ground pepper, if needed
Serve with high fiber soba noodles. Garnish with roasted pumpkin seeds and fresh cilantro.