Whole30® Thai Stir Fry

This chicken and vegetable stir fry is flavored with a refreshing Thai-inspired sauce and fits into a paleo, gluten-free, and Whole30® lifestyle.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 467 Calories

Ingredients

• 2 carrots, shredded
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup chopped broccoli
• 1 teaspoon vinegar
• 1 (8 ounce) package fresh mushrooms, sliced
• 2 tablespoons coconut oil
• 1 (1 inch) piece fresh ginger, minced
• 3 zucchini, spiralized
• 4 green onions, sliced into rounds
• 2 pounds boneless chicken breast, cut into cubes
• 1 cup string beans, trimmed, or to taste
• 0.5 cup water
• 0.5 onion, sliced
• 0.25 cup ghee (clarified butter)
• 0.5 onion, minced
• 0.33333334326744 cup coconut oil
• 0.5 cup tangerine juice
• 0.33333334326744 cup coconut aminos (soy-free seasoning sauce)

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.