WHOLE30® THAI STIR FRY
Inspired by my love for Pad See-Ew, this Whole30®-compliant main course will knock your socks off.
Provided by SheLovesPaleo
Categories World Cuisine Recipes Asian
Time 55m
Yield 6
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 17.1 g, Cholesterol 108 mg, Fat 29.2 g, Fiber 3.2 g, Protein 34.8 g, SaturatedFat 20.8 g, Sodium 552.2 mg, Sugar 6.2 g
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