Asian Recipe ⤑ Whole30® Thai Stir Fry

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

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

Cooking 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.

Nutrition Facts

• calories467.1
• carbohydrateContent17.1 g
• cholesterolContent108 mg
• fatContent29.2 g
• fiberContent3.2 g
• proteinContent34.8 g
• saturatedFatContent20.8 g
• sodiumContent552.2 mg
• sugarContent6.2 g