Kelp and Chicken Stir fry

Kelp and Chicken Stir-fry


While the cat’s away, the mouse will spend more time in the kitchen coming up with creative concoctions! I’m sure that’s how the saying goes…

So my husband was out of town for the night and when I got home I had an umami craving! I think I crave these flavors when I’m alone, perhaps because it’s a comforting taste. I also craved chocolate, and so I had an all round comfort eating evening. I think I might like being alone every once in a while 😉

Anyway, I followed my taste buds’ desire and put this Kelp and Chicken stir fry together. And it turned into a super food meal! Kelp is high in iodine which is necessary for thyroid functioning as well as other nutrients and minerals like iron, calcium, potassium and more. I decided to combine the kelp with mushrooms for that beautiful savory flavor and asparagus for the contrast in texture.

If you haven’t already got kimchi in your fridge, go out and get some! It pairs fantastically and makes it even more of a super food meal.

Kelp and Chicken Stir fry
An umami chicken dish to satisfy the taste buds!
  1. 2 cups soaked seaweed
  2. 1 tsp coconut oil
  3. 1 Tbs butter
  4. 400 g chicken breast
  5. 1 clove of garlic
  6. 1-2 cups chopped mushrooms
  7. 1 cup chopped asparagus
  8. salt and pepper to taste
  9. 1 Tbs sesame seeds
  10. Kimchi to serve
  1. Soak the dried seaweed in hot water for 15 minutes
  2. While seaweed is soaking, cut the chicken into cubes, season and stir fry in coconut oil for about 10 minutes or until just cooked through
  3. While chicken is cooking finely chop the garlic
  4. Remove chicken from the pan (with juices) and set aside, covered
  5. Fry the garlic in butter until translucent
  6. Add the mushrooms and stir fry until softened
  7. Add the asparagus and stir fry for a couple minutes
  8. Drain the seaweed, cut into smaller pieces and add to the pan along with the chicken and it's juices
  9. Stir fry together for a few minutes to infuse all the flavors
  10. Season with salt and pepper (as needed)
  11. Sprinkle with sesame seeds
  1. Keep the water that the seaweed was soaked in to use as a broth or drink as a soup
Fully Well By Mel

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