Whole30 Thai Stir Fry Recipes

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WHOLE30® THAI STIR FRY



Whole30® Thai Stir Fry image

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

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

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

WHOLE30® THAI STIR FRY



Whole30® Thai Stir Fry image

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

Provided by SheLovesPaleo

Categories     Asian Recipes

Time 55m

Yield 6

Number Of Ingredients 19

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

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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