Thai-Inspired Chicken and Vegetable Stir-Fry

Name: Thai-Inspired Chicken and Vegetable Stir-Fry
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 6 Portionen
Ingredients: 0.5 piece onion, minced; 0.5 cup water; 0.5 cup tangerine juice; 0.33333333333333 cup coconut aminos (soy-free seasoning sauce); 0.33333333333333 cup coconut oil; 4 piece green onions, sliced into rounds; 2 clove garlic, minced; 1 piece fresh ginger, minced (1 inch); 1 teaspoon vinegar; salt; ground black pepper; 2 pounds boneless chicken breast, cut into cubes; 1 cup string beans, trimmed, or to taste; 1 cup chopped broccoli; 0.25 cup ghee (clarified butter); 8 ounce fresh mushrooms, sliced; 0.5 piece onion, sliced; 2 tablespoons coconut oil; 3 piece zucchini, spiralized; 2 piece carrots, shredded

Main Course

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This Thai-inspired chicken and vegetable stir-fry is a vibrant and flavorful dish that's perfect for a quick and healthy weeknight meal. I've been making this recipe for my family for years, and it's always a hit! The combination of tender chicken, crisp vegetables, and a tangy tangerine-coconut aminos sauce is simply irresistible. It's naturally gluten-free and lactose-free, making it a great option for those with dietary restrictions. Feel free to add your favorite vegetables or adjust the spice level to your liking. This dish is best served immediately over spiralized zucchini and shredded carrots.

Ingredients (20 ingredients)

0.5 piece onion, minced
0.5 cup water
0.5 cup tangerine juice
0.33333333333333 cup coconut aminos (soy-free seasoning sauce)
0.33333333333333 cup coconut oil
4 piece green onions, sliced into rounds
2 clove garlic, minced
1 piece fresh ginger, minced (1 inch)
1 teaspoon vinegar
salt
ground black pepper
2 pounds boneless chicken breast, cut into cubes
1 cup string beans, trimmed, or to taste
1 cup chopped broccoli
0.25 cup ghee (clarified butter)
8 ounce fresh mushrooms, sliced
0.5 piece onion, sliced
2 tablespoons coconut oil
3 piece zucchini, spiralized
2 piece carrots, shredded

Preparation (6 steps)

Prepare the Marinade

Thermomix® Setting

10 sec/Speed 4

Place 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 in the mixing bowl. Mix for 10 Sec./Stufe 4. Transfer half of the marinade to a separate bowl and add 2 pounds boneless chicken breast, cut into cubes. Let it marinate while preparing the vegetables.

Blanch String Beans and Broccoli

Thermomix® Setting

10 min/212°F/Speed 1 100

Add 1000 ml water and a pinch of salt to the mixing bowl. Bring to a boil for 10 Min./100°C/Stufe 1. Add 1 cup string beans, trimmed, or to taste and 1 cup chopped broccoli to the Varoma dish. Place the Varoma on top of the mixing bowl and steam for 5 Min./Varoma/Stufe 1. Remove the Varoma and immediately rinse the vegetables under cold water. Drain well and set aside.

600

Sauté Mushrooms

Thermomix® Setting

8 min/248°F/Speed 1 120

Add ¼ cup ghee (clarified butter) to the mixing bowl. Sauté 1 (8 ounce) package fresh mushrooms, sliced, for 8 Min./120°C/Stufe 1. Transfer the mushrooms to the bowl with the blanched vegetables. Reserve the ghee in the mixing bowl.

480

Sauté Onions

Thermomix® Setting

7 min/248°F/Speed 1 120

Add ½ onion, sliced, to the mixing bowl with the reserved ghee. Sauté for 7 Min./120°C/Stufe 1 until softened. Transfer the onions to the bowl with the mushroom mixture.

420

Cook Chicken

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.

Cook Zucchini and Carrots

Heat 2 tablespoons coconut oil in a separate skillet over high heat; cook 3 zucchini, spiralized, and 2 carrots, shredded, 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. Serve immediately.