Whole30® Thai Stir Fry recipe

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Ingredients

½ onion, minced
½ cup water
½ cup tangerine juice
⅓ cup coconut aminos (soy-free seasoning sauce)
⅓ cup coconut oil
4 green onions, sliced into rounds
2 cloves garlic, minced
1 (1 inch) piece fresh ginger, minced
1 teaspoon vinegar
salt and ground black pepper to taste
2 pounds boneless chicken breast, cut into cubes
1 cup string beans, trimmed, or to taste
1 cup chopped broccoli
¼ cup ghee (clarified butter)
1 (8 ounce) package fresh mushrooms, sliced
½ onion, sliced
2 tablespoons coconut oil
3 zucchini, spiralized
2 carrots, shredded

Nutrition Info

467.1 calories
carbohydrate: 17.1 g
cholesterol: 108 mg
fat: 29.2 g
fiber: 3.2 g
protein: 34.8 g
saturatedFat: 20.8 g
servingSize: -
sodium: 552.2 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk minced onion, water, tangerine juice, coconut aminos, 1/3 cup coconut oil, green onions, garlic, ginger, vinegar, salt, and black pepper together in a bowl until marinade is evenly mixed. Place chicken in a separate bowl and pour 1/2 of the marinade over chicken.

  2. Bring a large pot of lightly salted water to a boil. Add string beans and broccoli, cook uncovered until broccoli turns bright green, about 1 minute. Drain in a colander and immediately run under cold water for several minutes until cold. Drain and transfer to a large bowl.

  3. Heat ghee in a skillet over medium heat, cook and stir mushrooms until lightly browned, 5 to 10 minutes. Transfer mushrooms to bowl with beans and broccoli, reserving ghee in skillet.

  4. Cook and stir sliced onion in the ghee until softened, 5 to 10 minutes. Transfer onion to the bowl with mushroom mixture.

  5. Remove chicken from marinade, reserving marinade. Heat a cast iron grill pan or nonstick skillet over medium heat, cook chicken until no longer pink in the center, about 10 minutes. Transfer chicken to mushroom mixture.

  6. Heat 2 tablespoons coconut oil in a separate skillet over high heat, cook zucchini and carrots, using tongs to toss zucchini, until tender, 2 to 3 minutes. Add mushroom mixture, marinade from chicken, and reserved marinade to skillet, cook and stir until simmering and heated through, 5 to 10 minutes.

Recipe Yield

6 servings

Recipe Note

Inspired by my love for Pad See-Ew, this Whole30®-compliant main course will knock your socks off.

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