1. Recipes

How to Make Whole30® Thai Stir Fry - A Step-by-Step Guide

Are you looking for a delicious and healthy recipe that is also compliant with the Whole30® program? Look no further than this Whole30® Thai Stir Fry! Packed with vibrant flavors and fresh ingredients, this stir fry is the perfect dish to make when you're craving something light, yet satisfying.

This recipe stays true to the principles of the Whole30® program by using only whole, unprocessed ingredients. It's free from grains, dairy, legumes, and added sugars, making it a great option...

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    467 cal.

    • Total Fat: 29g
    • Saturated Fat: 21g
    • Cholesterol: 108mg
    • Sodium: 552mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 35g
    • Vitamin C: 38mg
    • Calcium: 64mg
    • Iron: 2mg
    • Potassium: 782mg

    Categories

    Thai recipes
    Stir fry recipes