Description
Stir fry meals are often a go-to meal for busy folks. They’re quick and can be fun to make. With a delicious sauce, this Thai chicken stir fry will wow any of your guests or family.
Ingredients
Scale
Sauce:
- 1 cup cashew butter, unsalted
- 1½ tablespoon fresh ginger, peeled and chopped
- ⅓ cup water
- ⅓ cup lemon juice
- ⅓ cup coconut sugar
- 4 garlic cloves, crushed and minced
- 1 jalapeño, stem and most seeds removed
Base:
- 2 tablespoons coconut oil
- 1 cup snow peas
- 1 red pepper, sliced
- 1 cup sliced mushrooms
- 1 cup chopped purple cabbage
- 1 cup chopped green cabbage
- 1 cup broccoli florets
- 1 small onion, sliced thin
- 3 skinless chicken breasts, sliced into thin strips
- 1 cup canned coconut milk
Instructions
- First, make the sauce. Place all sauce ingredients in high-speed blender or food processor until sauce-like consistency, adding more water if necessary.
- Prep the veggies.
- Next, add the coconut oil to a large wok or skillet over medium high heat until hot (a couple of minutes).
- Add the onion and chicken. Stir fry for a couple of minutes over medium heat, stirring often.
- Add veggies and continue to stir fry for a few more minutes, stirring often.
- Add the Thai chili sauce and coconut milk, and continue to cook, stirring often, for a few more minutes until vegetables are cooked and lightly tender.
- Serve over a bed of rice (brown is better) or even quinoa.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 dish (316g)
- Calories: 610
- Sugar: 15.1g
- Sodium: 95mg
- Fat: 39.2g
- Saturated Fat: 16.4.g
- Unsaturated Fat: 19.9g
- Trans Fat: 0g
- Carbohydrates: 33.1g
- Fiber: 3g
- Protein: 37.1g
- Cholesterol: 73mg