Leek chicken stir fry

A quick and easy anti-inflammatory meal for lunch or dinner. Leeks, onions and garlic contain prebiotic fibre, which acts as food for the beneficial bacteria in the gut. This fibre can help to promote the growth of good bacteria and improve gut health.

Ingredients

• 1 large leek, sliced
• 3 cloves garlic, minced
• 1 medium onion, sliced
• 2 tablespoons butter
• 2 chicken breasts, sliced into thin pieces
• 2 cups shredded carrots
• 1 bunch kale, chopped
• 8 ounces brown rice noodles
• Salt and pepper, (or soy sauce) to taste
• 1 red pepper, sliced

Instructions

1. Cook the brown rice noodles according to package instructions and set aside.
2. In a large wok or frying pan, heat the butter over medium-high heat.
3. Add the chicken and cook until browned, about 4-5 minutes. Remove from the pan and set aside.
4. Add the leek, garlic, and onion in the same pan and cook until softened, about 2-3 minutes.
5. Add the shredded carrots, red pepper and cook for another 2-3 minutes.
6. Add the cooked chicken back to the pan along with the kale. Cook until the kale is wilted, about 2-3 minutes.
7. Season with salt and pepper to taste.
8. Serve the stir-fry over the cooked brown rice noodles. Enjoy!