Chicken Veggie Stir Fry with Spicy Coconut Ginger Sauce

Coconuts are, like, so in right now. (Haha.) But seriously, there’s good reason why they’re so popular. Packed with healthy fats and boasting of antibacterial, antimicrobial and antifungal properties, they’re a versatile, nutritional powerhouse.

 

I’ve always leaned toward coconut in the sweet breakfast or dessert realm, but venturing into the savory coconut world has been eye-opening and so delicious. This most recent recipe could be a super basic stir fry, but the savory coconut sauce is what makes it clean-plate-club worthy.

 

As with any stir fry, play with what veggies you add based on what you have on hand, but I like this combo for texture, taste and nutritional variety.

 

Need a grain with your stir fry? Go for it. If including a grain, go for a gluten free one, like rice, quinoa or millet. I’m going grain-free on this one.

 

Here’s what you need. (Serves 2-4, depending on how hungry you are.)

  • 1-1.5 lbs of chicken, with skin and bone
  • no salt poultry seasoning
  • 1 portabella mushroom, sliced
  • ½ onion, sliced
  • 1 head of broccoli, cut into small florets
  • ½ red pepper, sliced
  • 1 head of bok choy, sliced

For the sauce…

  • 1 15 oz can unsweetened coconut milk
  • 2 inches of ginger, half sliced + half minced
  • ⅛ tsp, red chili flakes (more if you like it spicier)
  • 1 tbsp, coconut aminos
  • ½ tbsp, brown rice vinegar
  • 1 handful of basil, thinly sliced
  • pepper, to taste

For the garnish…

  • ¼ cup of dry roasted cashews, chopped
  • more basil

Preheat the oven to 350 degrees. Slather your chicken with no salt poultry seasoning and roast in the oven for about 35 minutes, or until the internal temperature is at 165 and the skin is fairly crispy. (You can, of course, cook your chicken in the skillet, but I think chicken is much more flavorful and juicy, not to mention nutritionally dense, with the bone in and skin on.)

While that’s going, start the sauce. Simmer the coconut milk with some large slices of ginger and let it reduce for about 10-15 minutes. Scoop out the large slices of ginger, add the minced ginger, coconut aminos, brown rice vinegar and pepper to taste. Simmer for another 3-5 minutes. Add the basil before you bring off the heat and let it sit.

While the sauce is cooling down and thickening up, heat up some coconut, olive or avocado oil in a skillet. Saute your mushrooms. (They like to hang out by themselves first, and you’ll notice that they’re much less rubbery when cooked alone.) Add the onions, broccoli, and red pepper once the mushrooms start to sweat.

By this time the chicken should be done. Shred it off the bone and include it with the veggies. Add the bok choy for a quick saute. Stir to combine all skillet items,  

(If you cooked a grain, here’s where to add it now.)

Add your desired about of sauce (more if you’re needing some grain coverage), stir to incorporate and serve it up.

Top with dry roasted chopped cashews and another sprinkling of basil. Enjoy!

Some nutrition highlights:

  • Ginger is a digestive aid and a warming spice.
  • Coconut aminos are a healthier (and tastier!) version of soy sauce. Made from coconut sap, it’s free of many allergens like gluten, soy and dairy and has an almost-complete amino acid profile.
  • Eating organic chicken with the skin is a great way to get natural, healthy fats so you’re fuller longer. Cooking your chicken with the skin creates a juicier meat so you can say bye to dry, bland chicken.
  • Bok choy is also great for digestion and is quite cooling compared to the warming herbs and spices in the sauce.