Go Back
Print

Chicken, Samphire and Veggie Stir Fry with Ginger Miso Dressing

A quick and easy stir fry using what is in the kitchen and a versatile tasty dressing, highlighting Samphire or Sea Asparagus.

Course Main Course
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 2

Ingredients

  • 1 cup cooked rice cooled
  • 1/2 cooked large chicken breast grilled or rotisserie etc, shredded or cut into bite sized pieces (basically you want 1/3 cup of meat per person)
  • 1 to 1 1/2 cups samphire soaked in cold water for 5-10 minutes and rinsed
  • 2 tbsp olive oil plus more if necessary
  • 1/2 cup carrots shredded or sliced thinly
  • 1/2 cup shredded red cabbage
  • 1/2 cup red pepper chopped or sliced thinly lengthwise
  • 1/4 cup snap peas sliced thinly
  • 1/3 cup Ginger Miso Dressing see archives for recipe
  • 1/4 cup green onion chopped
  • 1/4 cup peanuts or cashews chopped coarsely

Instructions

  1. Heat the oil in a large sauté pan or wok over med-high heat.
  2. Add the carrots, pepper, cabbage and snap peas and sauté until crisp tender.
  3. Push the veggies to the outside edges and add the samphire, sauté no more than 30 seconds, push to the outer edges.

  4. Add more oil if necessary.

    Add the meat and the rice. Sauté quickly to warm through.

  5. Add the dressing and stir to combine well.

    Remove from heat and serve.

    Garnish with the green onions and chopped nuts

Recipe Notes

You may also want to add hot pepper flakes after you have added the dressing. You taste and decide.
Really, the protein and the veggies are up to you.
But do use the samphire- it adds a salty briny aspect that makes this such a dish of umami!!