This Whole30®-approved main course, which was inspired by my love of Pad See-Ew, will blow your mind.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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 Facts
| Calories | 467 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 3 g |
| Protein | 35 g |
| Saturated Fat | 21 g |
| Sodium | 552 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
My family felt the coconut flavor was too strong. I would make it again, but use something other than coconut oil.
Didn’t have ghee so I used extra coconut oil and it gave it a bit of a grainy texture. Not sure if it was me or the vinegar mix. Overall, super delicious and I felt good eating it.
The flavors are so good together! My husband lived it! Definitely a keeper!
It was very tasty but it was a little too soupy for my liking. Also it took much longer than 20 min to prep before starting the cooking process!
This is delicious! Easy to follow and the aroma of everything simmering makes me wish you could scratch and sniff the pictures. I left out mushrooms and did not add marinade back to finish cooking, it was already a little soupy.
I thought there were some great flavours in here, and I only made a few modifications. I used jarred minced ginger and fresh squeezed orange juice. My preference with spiralized zucchini is to do a quick sauté right before serving, and just adding the sauce/meat & veggie mix at the table. Otherwise all the moisture and liquid steams the zucchini into a softer texture. I would make again, using shrimp and adding fish sauce next time.