Sunrise Chicken (or Shrimp) and Veggies

Apr 4 / Tara Baklund

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The benefits of garlic alone are seemingly endless. Still, combined with ginger, turmeric, cinnamon, onions, and some red pepper flakes, you have all that you need to clear your sinuses, provide your body with beneficial antioxidants and even help regulate blood sugars. Bacteria, viruses, and fungi will flee your body and with this warm yummy goodness in your belly, you'll sleep extra well at night!

Learn more about these herbs and spices in our Free Materia Medica card deck and in Herbs A-Z classes!

This is one of my favorite meals. It is based on a favorite dish from a local restaurant. You can also order it (or make it) with shrimp. Yum! I also enjoy it reheated with scrambled egg.

If you’re new to cooking with turmeric, be warned - it’s not like some other spices, an extra dash or pinch can really be too much! So, stick to the 1 tablespoon.

Other than that, you can exchange some veggies for your preferred ones. Peas, for example, sweet peas or snow peas, are a great addition!

You may be pleasantly surprised to find your picky eaters enjoy this dish. The perfect sweetness of pineapple may be the trick. We all like a bit of sunshine (or a lot!) in our lives!

Sunrise Chicken (or Shrimp) and Veggies

Ingredients:
  • Prepared rice
  • 2 chicken breasts (or equivalent amount of shrimp)
  • 1 cup chicken broth (from the 1 Qt. listed below is ok)
  • 1/2 tsp salt or more to taste
  • 2 TBSP coconut oil
  • 3 large carrots - sliced and cut into half-moons
  • 1 inch fresh ginger - minced
  • 3 cloves garlic - minced
  • 1/2 large onion - coarsely chopped or cut into 1/4” wedge slices then cut horizontally
  • 3 bunches of baby Bok choi - sliced in about 1/4” pieces (will look like half moons and larger sliced shreds of leaves)
  • 2 bunches green onions - cut into approx. 1-inch long pieces (I like to cut the ends at a diagonal)
  • 1 can (14 fl. oz) of pineapple chunks
  • 1 can full-fat coconut milk (13.5 fl. oz.)
  • 1 TBSP ACV (apple cider vinegar)
  • 1-quart chicken broth
  • 1/8 tsp cinnamon
  • 1 TBSP Turmeric powder
  • 2 tsp salt
  • Red pepper flakes to taste
  • Optional: Top with cashews when serving.


Instructions:
  1. Prepare rice as desired. I like to cook mine in chicken broth for added flavor and nutrients.
  2. Cut chicken breasts into bite-size cubes. Heat up a fry pan to medium heat with about 1 cup of chicken broth. Add cubed chicken and cook thoroughly. Salt to taste. Set aside.
  3.  In a wok or Dutch oven, sauté veggies from most dense to least in coconut oil. Part way through add the ginger and garlic. I like to leave veggies about half done so they don’t get overcooked later.
  4.  In a small bowl combine the cinnamon, turmeric and salt. Add some chicken broth gradually while stirring with a whisk to combine the spices and make into a liquid and avoid clumps.
  5. Add all ingredients to veggies, stir to combine everything well, and let simmer for at least an hour. It will be even better the next day!
  6. Enjoy!
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