First, thinly slice a pound of free range chicken breasts and toss the strips into a bowl with 1 ½ tablespoons of peanut oil, 1 teaspoon baking soda, and 2 teaspoons of a thickening agent.  I used garbanzo bean flour – my new obsession. But you could use organic corn starch easily.  Let that all marinate together in the refrigerator for about 30 minutes.

Now for the veggies.  Don’t you think purple and green just go together?  I’m drawn to food combinations that remind me of colors I want to wear. 

You’re gonna want to thinly slice about four small cloves of purple garlic, and then trim and halve the peas crosswise. 

When you’re ready to cook, heat a wok (or large frying pan) over high heat, and then add about 2 tablespoons of peanut oil.  Once heated, toss in the garlic slices and cook, stirring constantly until they begin to brown.  Remove to a plate.  Add the chicken and spread it out as much as possible.  Season with a bit of sea salt.  Let the chicken sear on one side for 90 seconds before stirring, and then stir until it is almost completely cooked.  Add in 1 tablespoon of low sodium soy sauce and cook for another 30 seconds.  Transfer the chicken to the garlic plate, keeping as much oil in the pan as you can.

Finally, toss in the peas and stir-fry for just about one minute.  Return the chicken and garlic to the panand toss in about a teaspoon of red pepper flakes for some heat.  Remove from the stove and serve with brown basmati rice.  This is not a very “saucy” stir fry, making it very fresh and healthy.  So pick up some local peas and organic chicken this week and try it!