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Millet and Chicken Stir Fry


Serves 4



1 cup dry millet

2 ½ cups water

Pinch of salt

1 Tablespoon coconut oil

2 diced carrots

1 garlic clove or ½ teaspoon garlic powder

¼ cup chopped onion

2 medium chicken breasts

½ a lemon

1 teaspoon paprika

½ teaspoon ground ginger

1 Tablespoon dried herbs

Salt and pepper to taste

2 diced baby marrows (courgettes/ zucchini)

1 cup of frozen or fresh peas.

Handful of chopped mint

Fresh basil

Vegan mayonnaise




Prepare the millet and set aside. (Rinse in cold water. Drain. Cover with 2 ½ cups cold water and salt to taste. Bring to a boil. Turn down to a low heat, cover and simmer for 30 minutes. Fluff up with a fork.) Next, cube the chicken breasts into bite size pieces or smaller. Squeeze the juice of half a lemon over the chicken cubes and add the paprika, ginger, salt and pepper and dried herbs. Set aside to marinate. Heat a frying pan, add coconut oil and sauté the garlic, chopped onion and diced carrots. Once these are cooked through, add the cubed and marinated chicken, stir altogether. Next add the chopped baby marrows and frozen peas. Reduce heat, cover and allow to simmer until the vegetables are soft and chicken is tender and cooked through. Remove from heat. Toss together with the chopped fresh mint and cooked millet. Top with a fresh sprig of basil and serve cold or warm on a bed of sliced cucumber or lettuce with a dollop of vegan mayonnaise!

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