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 caloriescarbohydrate: 17.1 gcholesterol: 108 mgfat: 29.2 gfiber: 3.2 gprotein: 34.8 gsaturatedFat: 20.8 gservingSize: -sodium: 552.2 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Whole30® Thai Stir Fry
Directions
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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.
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.
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.
Cook and stir sliced onion in the ghee until softened, 5 to 10 minutes. Transfer onion to the bowl with mushroom mixture.
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.
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.