Garlic Amaranth Stir Fry

By Micki Brown

Serves 4



2 tbsp coconut or olive oil

1 pound chicken meat cut into bite-size pieces or 1 pound sliced mushrooms or ½ pound of each

1 bunch amaranth, stems removed, chopped

1 large leek, white and light green parts, sliced

1 bunch green garlic

3 tbsp corn starch

¼ cup raw honey

½ tsp ground ginger

2 cloves garlic, minced

½ cup soy sauce

¼ cup apple cider vinegar

½ cup water

1 tsp sesame oil

Rice or noodles cooked according to package directions


In a small bowl, whisk together the corn starch, honey, ginger, minced garlic, soy sauce, vinegar, water, and sesame oil; set aside. In a wok or large skillet heat the coconut or olive oil over medium-high heat. Add the chicken and stir fry until it is cooked through (if using mushrooms and no chicken, omit this step). Add the veggies and continue stir frying until they become tender (just a few minutes). Add the sauce and continue cooking and stirring until the sauce has thickened. Serve with rice or noodles.