Chicken breasts or thighs or the meat of your choice--beef or pork would be wonderful too, or you could even use tofu (not on the AIP diet, of course, because of the soy.)
A nice variety of vegetables--I like to use up what's on hand. Here, that's carrots, celery, onions, garlic, cauliflower, zucchini, cabbage, spinach, chard, and even radishes that were getting a bit pithy. Another time I might have broccoli, Brussels sprouts, squash or who knows what! If I have those thick broccoli stems saved, I'll peel them to get all the stringy, tough part off and chop up the crispy center. Mushrooms would be good, as well. AND when I'm no longer on the introduction phase, I'll be adding snow peas.
Use what you like...and what you have on hand.
Olive or avocado oil
Red palm oil (optional, and make sure you get a brand that's harvested sustainably)
Apple cider or red wine vinegar
Red Boat sauce (adds that bit of umami, whatever that is...trust me, it's good!)
AIP "curry powder" (recipe below)
PREPARATION (From here the recipe is almost same, so to save typing that much I'm just editing to add the changes!)
Cut the meat into bite size pieces, and marinate in coconut aminos, oil, and vinegar (more aminos than vinegar) for 2-4 hours in the refrigerator. Overnight is fine, if you want. I put the pieces in a bag or container and turn it this way and that to thoroughly coat everything.
Cut up the vegetables into bite size bits--I like to get fancier with the cutting, making carrots as diagonal slices and celery into decorative half moons, but they taste the same however you want to do it. I like to keep all the vegetables separate and add them one at a time, slower cooking ones first--especially since J. likes carrots DONE. No al dente for him, thank you! I use whole baby spinach, but I cut or tear chard or similar greens into bite size pieces.
Add oil to cover the bottom of a large skillet and dump in the chicken and marinade; I just ued a bit of the red palm oil for rich color, but don't get carried away--it's ORANGE. This will need to cook off and the marinade gets lovely and thick and browned a bit.
This time, I got the chicken just browned but not necessarily done through, and removed it so I could cook the vegetables in the same skillet--as noted, spinach or other greens last. When they're close to done (we like ours softer than some traditional stir fries, and browned a bit), then splash with more coconut aminos and if you like, more vinegar, a few drops of Red Boat sauce (find it in an Asian market or online), salt and garlic powder. (Coconut aminos aren't salty like soy or tamari sauce.) Add a half teaspoon or more of the "curry powder"* for flavor...it really tastes more like Joseph's wonderful Chinese Five Spice mix, so it's perfect for stir fry!)
I had a LOT of juice left over this time, so I removed everything else from the pan and reduced the animos sauce till it was thickened, then added everything back to serve. (If I'd cooked the chicken that much longer it would have been tough.)
As always, we look for organic, free range, antibiotic-free meats and organic vegetables if we can get them. Farmers-market fresh is good, too!
*AIP "Curry Powder" Recipe (no seeds or nightshades, in the early phases of the protocol)
1 T. garlic powder
1 T. onion powder
1 T. turmeric
2 t. cinnamon
1 t. powdered ginger (or more for a bit more kick)
½ t. ground clove (again, I added a bit more)
Real Food & Love blog adds powdered lemongrass, but I was fresh out...
If you're past the introduction phase (or AIP isn't an issue), you can add powdered mustard, cumin, and black pepper to taste, as well.
Mix all ingredients together and use in any recipe calling for curry powder. Use this in place of traditional curry powder, which usually has coriander seed, cumin seed, cayenne, mustard seed, chili peppers and black pepper, all of which are off the plate for the introduction phase.