Thai Chicken Stir Fry

 

 

One of our favorite recipes is this Thai Chicken Stir Fry! It’s based off of a favorite dish that includes peanuts and peanut butter, but a few simple switches make it completely paleo and Whole30 compliant! It’s simple and fresh, and it’s toddler approved! The dressing is so good that we will sometimes make to spice up our salads for the week or just to marinate meat. Lots of veggies, clean protein, and family friendly – that’s a winner in our book! This is easy to prep in advance and reheat, and it makes a great lunch. Sometimes we make it with all spiralized veggies and only lightly sauté them before adding the chicken. This is my favorite way to make it! I

 

 

DRESSING:
1 cup olive oil
2 large cloves garlic, peeled
2/3 cup coconut aminos
1/2 cup white distilled vinegar
1T honey (OMIT during a Whole30)
4T sesame oil
3 drops ginger vitality oil (or 1/2 tsp ginger paste) 
5 drops lemongrass vitality oil (or about 1tsp lemongrass paste)
10 drops lime vitality oil (or a healthy squeeze of lime juice!)
1/2 cup sunflower butter or almond butter

STIR FRY:
2lb chicken breast
5-6 cups baby kale or spinach
1 onion or red onion, sliced
4 large carrots, cut into small pieces
3 bell peppers, cut into small, pieces
1 package or about 10oz organic broccoli
A few large handfuls of spinach, or chopped bok choy
1/2 cup cashews for topping
3 large zucchini, spiraled (or a mix of zucchini, sweet potato even beets! OR rice noodles if not strict paleo/whole30)

INSTRUCTIONS:
1. Preheat the oven to 400 degrees.

2. Make dressing: Pulse all the dressing ingredients in a food processor EXCEPT nut butter. Use about 1/4of the mixture to marinate the chicken and refrigerate for about 15-30 minutes. Add the nut butter to the dressing in the food processor; pulse, then taste and adjust as desired. Set aside. 

3. Bake the marinated chicken for 15-20 minutes. While it is cooking, make your vegetable base.

4. Add some oil to a pan, then cook sliced onions for a few minutes, until translucent. Add carrots  and cook covered for about 10 minutes. Add in bell pepper + broccoli and cook until crisp tender. When the chicken is cooked through, slice it and add it to the pan with the vegetables. Add the sauce, stir well, then add the spinach or bok choy and cook for just a few minutes for the greens to slightly wilt. 

5. While the flavors are all mixing in the stir fry, spiralize your ‘noodle’ base.

6. Add zoodles to a bowl, top with the stir fry and garnish with a lime wedge and some cashews!