top of page

Thai Style Chicken and Veggies


30 minutes

4 servings


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

Thai Style Chicken and Veggies


  • 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


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.

bottom of page