Monday, February 7, 2011

Thai Chicken Stir Fry

 Olivia discovered the coconut oil. She cried when I pried it away from her grubby little hands.

2 cups of cooked organic chicken ( I cook a whole chicken then freeze the meat.) Purchased from Full Circle Farm
1 organic onion, large, diced (purchased from Full Circle Farm)
4-6 stalks of organic celery diced (purchased from Full Circle Farm)
4-6 organic carrots, thinnly sliced (Full Circle Farm)
1/4 of an organic purple cabbage, sliced
1-2 handfuls of organic green beans
1 can of organic native forest coconut milk (bpa free can)
2 Tablespooons of organic coconut oil
Organic pine nuts, optional 1 handful
Thai Kitchen Sweed Red Chili Sauce ( I plan on learning out to copy this sauce)
Salt and Pepper to taste
Noodles of your choice
Crushed Red Pepper, Optional to taste

Directions: Dice or thinnly slice the celery, carrots, and cabbage. Set in a bowl to one side. Add green beans,pine nuts,

Then place coconut oil in a dutch oven, or heavy saucepan on the stove top. Heat until melted. Add chicken, onion, and thai sauce.

 Add Salt and pepper, crushed red pepper to taste. Meanwhile on another burner. Prepare the noodles of your choice according to the package directions (rice noodles taste fantastic with this dish)

 When meat is hot, add in your bowl of veggies. Cook for 3-5 minutes until green beans are beginning to soften. Then add coconut milk.

 Let simmer with lid on the pot for 5-10 minutes. Remove from heat and mix with noodles or serve on top of noodles. Enjoy!

1 comment:

  1. Adorable photos! I just got some Himalayan pink salt, HimalaSalt, and organic peppercorns from Sustainable Sourcing and I think I'll try them out in this recipe. Thanks for sharing!



Related Posts with Thumbnails