Prep Time: 20 minutes | Cook Time: 15 minutes | Serving Size: 4
raw material
marinade
- 1 tablespoon coconut oil, melted
- 3 tablespoons fresh lime juice
- ¼ C + 2 Tbsp coconut aminos, divided
- 2 tablespoons chopped fresh ginger
- 2-3 cloves of garlic, finely chopped
- 1 teaspoon cumin
- ½ jalapeño, seeded and chopped (use gloves when chopping)
- ¼ C cilantro, chopped
- ¼ teaspoon paprika
- ¼ teaspoon ground white pepper
stir fry
- 1 tablespoon coconut oil, melted or coconut oil spray
- 4 boneless skinless chicken breasts (about 4-5 ounces each) cut into ½-inch strips
- 1 head broccoli, broken or cut into florets (do not use stems unless peeled)
- 1 small head bok choy or 3-4 small bok choy
- 1 red bell pepper, cut into strips
- ½ pound snow peas (about 2 cups)
- 6 scallions, white and green parts, cut into ½-inch pieces
- 1 package (8-10 mushrooms) (11/2-2 cups)
- 1 can (8 ounces water chestnuts, drained)
- ½ C fresh basil
- ½ C fresh cilantro
instruct
Make the marinade: In a medium bowl, combine the oil, lime juice, 1/4 c coconut aminos, ginger, garlic, cumin, jalapeños, cilantro, paprika, and white pepper. Divide this marinade in half, each half should have about ¼. Set aside half for the chicken.Add the remaining 2 tablespoons coconut aminos to the other half of the marinade and refrigerate (you can use this part just before serving)Place chicken in a non-metal bowl or large resealable plastic bag. Pour in reserved marinade.Mix well, cover with a bowl or airtight bag, and marinate in the refrigerator for 1-2 hoursSauteing – Heat in a large skillet or wok over high heat. Brush or spray with oil. Repeat brushing or spraying with oil before cooking each batch of chicken or vegetables.
