Whole30® Thai Stir Fry

In a medium bowl, whisk together minced onion, water, tangerine juice, coconut aminos, 1/3 cup coconut oil, green onions, garlic, ginger, vinegar, salt, and pepper until well combined. (Prep time: 5 minutes)

In a separate bowl, place the cubed chicken and pour half of the marinade over it. Toss to coat evenly and set aside. (Prep time: 2 minutes)

Bring a large pot of lightly salted water to a rolling boil. Add the green beans and broccoli florets and cook for 1 minute, until the broccoli turns bright green. (Cook time: 1 minute)

Immediately drain the vegetables in a colander and rinse under cold water for several minutes to stop the cooking process. Transfer to a large bowl and set aside. (Prep time: 3 minutes)

Heat the ghee in a large skillet or wok over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until lightly browned. (Cook time: 5-10 minutes)

Transfer the cooked mushrooms to the bowl with the blanched green beans and broccoli, reserving the ghee in the skillet. Add the sliced onion to the skillet and cook until softened. (Cook time: 5-10 minutes)

Transfer the cooked onion to the bowl with the mushroom mixture.

Remove the chicken from the marinade, reserving the marinade. Heat a cast-iron grill pan or nonstick skillet over medium heat. Cook the chicken until no longer pink inside. (Cook time: 8-12 minutes)

Transfer the cooked chicken to the bowl with the vegetable mixture.

Heat the remaining 2 tablespoons of coconut oil in a separate large skillet or wok over high heat. Add the spiralized zucchini and shredded carrots and cook, using tongs to toss frequently, until tender-crisp. (Cook time: 2-3 minutes)

Add the mushroom-vegetable-chicken mixture, the chicken marinade, and the reserved marinade to the skillet. Cook and stir until the sauce is simmering and the entire dish is heated through. (Cook time: 5-7 minutes)

Serve immediately and enjoy!