Whole30(R) Thai Stir Fry

6 Ratings
  • 4 Rating Star 3
  • 5 Rating Star 2
  • 3 Rating Star 1
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Inspired by my love for Pad See-Ew, this Whole30(R)-compliant main course will knock your socks off.

By SheLovesPaleo
+ 3
+ 2
prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Max Servings:
6
Nutrition Info
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Ingredients

Directions

  • 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.

Nutrition Facts

Per Serving:
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

Reviews (6)

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Most helpful positive review

Debbie
04/15/2018
The flavors are so good together! My husband lived it! Definitely a keeper!

Most helpful critical review

Debbie B.
10/14/2018
My family felt the coconut flavor was too strong. I would make it again but use something other than coconut oil.
6 Ratings
  • 4 Rating Star 3
  • 5 Rating Star 2
  • 3 Rating Star 1
Kitchen Kitty
08/15/2015
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.
Helpful
(4)
Candaceleigh223
11/27/2017
It was very tasty but it was a little too soupy for my liking. Also it took much longer than 20 min to prep before starting the cooking process!
Debbie
04/15/2018
The flavors are so good together! My husband lived it! Definitely a keeper!
emily
10/08/2016
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.
Debbie B.
10/14/2018
My family felt the coconut flavor was too strong. I would make it again but use something other than coconut oil.
afox
05/13/2018
Didn t have ghee so I used extra coconut oil and it gave it a bit of a grainy texture. Not sure if it was me or the vinegar mix. Overall super delicious and I felt good eating it.