A culinary trip to Asia! Chicken with fresh seasonal vegetables.
A very delicious dish, a great source of lean, low fat protein and it is a perfect way to get magnesium, zinc, vitamin B12 and vitamin B6 vitamins. B vitamins are useful for boosting immunity, eliminating weaknesses and improving the nervous system.
The combination of marinated chicken, sesame, coriander, soy sauce, rice syrup and a touch of lime is a very tasty harmonic combination.
- 400g chicken breast filet
- Some fresh coriander
- 6 tablespoons of tamari sauce
- 2 tablespoons of white sesame seeds
- Sea salt
- 1/2 red and small chili
- 1/2 lime
- 1 tablespoon of rice syrup
- 2 tablespoons of coconut oil
- Fresh vegetables according to the season and your tolerance
- 1 onion
- 1 tablespoon of tamari sauce
- Some herbal salt
- 3-4 skewers
Clean, dab dry and dice the chicken into big pieces. Put the pieces into a bowl. Clean the coriander, shake it dry and chop. Juice the lime and dice the chili. Add these ingredients, plus the tamari sauce and the rice syrup to the chicken, mix well and let everything infuse for 2 hours in the fridge. (It’s not mandatory but it will taste better with a more intense flavor if you let the meat marinate for a while.)
Preheat the oven up to 100 degrees Celsius. In the meantime clean and chop the veggies. Peel and dice the onion. Sauté the vegetables and the onions in a little coconut oil for about 5 minutes. Add the tamari sauce, stir and season with some herbal salt to taste. Keep everything warm within the oven. Take the meat out of the fridge, rinse the skewers under water and put the meat onto the skewers.
Slowly warm the coconut oil in a pan and brown the skewers from both sides turning them about two times. Before you turn each side for the second time, scatter the sesame seeds and the coriander over the chicken skewers. Brown once more on both sides.
Serve the Asian chicken skewers with the sautéed veggies and ENJOY!
When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.