Page 117 - TA Magazine Winter 2022

MAIN C OURSE ENERG Y MAIN C OURSE ENERG Y
MUSHROOM
AND
VEGGIE STIR FRY
(serves 4)

INGREDIENT S

For the stir fry:
1 Tbsp extra virgin olive oil
2 large carrots, peeled and ends
trimmed, and sliced
¼-inch thick
1 small zucchini, ends trimmed,
quartered and sliced
¼-inch thick
1 small yellow onion, halved
and sliced ¼-inch thick.
1 medium head of broccoli,
cut into florets, no stem
1 (8 oz) bag snap peas, ends
22 trimmed and halved 22
Y ANDERSON WINTER 20 For the sauce: Y ANDERSON WINTER 20
horizontally

and sliced
Stir fry sauce
110 6 oz shiitakes, stemmed 111

½ cup vegetable broth

1 tsp rice vinegar
WITH YOGURT SAUCE
1 Tbsp sesame oil
C ZAATAR SPICED CHICKEN SKEWERS ⅓ cup tamari C
2 Tbsp honey
TRA (serves 4) 2 Tbsp ginger, grated TRA
2 garlic cloves, grated
INGREDIENT S PREP AR ATION 1 Tbsp arrowroot or tapioca starch

1 Tbsp fresh parsley, chopped 1. In a large bowl, combine all ingredients but the chicken and cucumber. PREP AR ATION
1 tsp fresh oregano, chopped Mix to combine. Transfer half the sauce into a mason jar or small glass container
1 cup coconut yogurt with a lid. Refrigerate. For the sauce:
1 tsp Dijon mustard 2. Cut chicken into 1-inch cubes. Add to bowl with the rest of the sauce, 1. Whisk ingredients together
3 garlic cloves, minced toss to coat, cover with plastic, and let marinade in the refrigerator for at least until combined.
Zest and juice of 1 lemon 1 hour or overnight.
1 tsp garlic powder 3. Heat a gas grill to medium-high or a large cast iron pan over medium-high. For the stir fry:
1 tsp onion powder Thread chicken onto skewers. (If using wooden skewers, soak them in 1. Heat oil in large pan or wok
2 Tbsp zaatar (plus more for sprinkling) water for at least 30 minutes, so they don’t catch on fire.) Season skewers over medium-high heat.
1 tsp salt with salt and additional zaatar spice. 2. Sauté onion, mushroom, and
1 lb chicken breasts or thighs 4. Clean grill surface (if using). Place skewers on grill or pan and cook, making peppers for 3 minutes.
1 cucumber, small diced one-quarter turns every 3-4 minutes until golden (about 10-12 minutes). Add broccoli and sauté for
2 Tbsp fresh dill (optional) 5. Turn frequently until chicken is charred in spots. Timing will vary depending on another 4 minutes.
temperature of grill. Remove chicken skewers from grill or pan, 3. Add stir fry sauce and continue
tent with foil, and let rest for 5 minutes. cooking for 3 minutes.
6. Add diced cucumber into the refrigerated sauce. Serve skewers over greens 4. Incorporate zucchini and snap
and drizzle with yogurt sauce. Garnish with fresh dill (optional). peas and cook for an additional
5 minutes. Enjoy hot.