Whole30 Thai Stir Fry Recipe

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.