Thai Style Chicken and Veggies
Main
30 minutes
4 servings
Overview
A simple and easy to make recipe that your whole family will enjoy. Serve with "cauliflower rice" for an even more fulfilling meal. (see "step 5" - cauliflower rice)
Coconut Aminos are similar in taste to soy sauce but contains no soy or wheat! They contain 17 amino acids, minerals, vitamins, and a neutral PH. Find it next to the canned coconut milk at your local health food store. Phase One-Repair
Ingredients
1 tablespoon(s) coconut oil
1 pound(s) free-range, boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon(s) grated/zested lime peel
1 teaspoon(s) grated ginger root
2 cloves garlic, minced
1/4 cup(s) fresh cilantro, cleaned, de-stemmed, and chopped
1 can coconut milk (approx.14 oz)
2 tablespoon(s) coconut amino acids
2 cup(s) stir-fry veggies of choice (broccoli, cauliflower, zucchini, carrots, cabbage, bok choy, etc.)
1 tablespoon(s) fresh basil, chopped
Steps
1. Heat oil in a wok or large skillet over medium high heat. Add chicken and stir-fry 5-8 minutes, or until chicken is no longer pink in center.
2. Add lime zest, ginger root, garlic, and cilantro; stir-fry 2 minutes.
3. Pour coconut milk over chicken. Stir in coconut aminos and veggies (we used broccoli, cabbage, and zucchini). Reduce heat to medium. Simmer covered 5-8 minutes, stirring occasionally, until vegetables are lightly cooked.
4. Spoon into shallow serving bowls; top with basil. Enjoy.