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.
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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.
467.13 calories; 34.83 g protein; 17.12 g carbohydrates; 3.25 g dietary-fiber; 6.18 g sugars; 29.21 g fat; 20.78 g saturated-fat; 108 mg cholesterol; 4168.42 IU vitamin-a-iu; 22.76 mg niacin-equivalents; 0.89 mg vitamin-b6; 38.06 mg vitamin-c; 58.07 mcg folate; 63.59 mg calcium; 2.06 mg iron; 59.21 mg magnesium; 781.96 mg potassium; 552.16 mg sodium; 0.22 mg thiamin; 262.87 calories-from-fat; 14 percent-of-calories-from-carbs; 55 percent-of-calories-from-fat; 29 percent-of-calories-from-protein; 39 percent-of-calories-from-sat-fat
I thought there were some great flavours in here and I only made a few modifications. I used jarred minced ginger and fresh squeezed orange juice. My preference with spiralized zucchini is to do a quick sauté right before serving and just adding the sauce/meat & veggie mix at the table. Otherwise all the moisture and liquid steams the zucchini into a softer texture. I would make again using shrimp and adding fish sauce next time.
This is delicious! Easy to follow and the aroma of everything simmering makes me wish you could scratch and sniff the pictures. I left out mushrooms and did not add marinade back to finish cooking it was already a little soupy.