A delicious and easy-to-make Thai-inspired stirfry that combines the flavors of Tom Kha Gai soup with tender chicken and a medley of colorful vegetables. Perfect for a Whole30 or Paleo-friendly meal.
Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 1 can 14 oz full-fat coconut milk. 1 cup chicken broth. 2 tablespoons fish sauce. 2 tablespoons coconut aminos or soy sauce if not Whole30/Paleo. 1 tablespoon fresh lime juice. 1 tablespoon coconut oil. 2 cloves garlic, minced. 1 thumb-sized piece of fresh ginger, grated. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 small onion, thinly sliced. 1 cup sliced mushrooms. 1 small zucchini, thinly sliced. 1-2 red chili peppers, sliced adjust to your spice preference. Fresh cilantro leaves for garnish. Salt and pepper to taste.
Instructions: In a bowl, combine the coconut milk, chicken broth, fish sauce, coconut aminos, and lime juice. Set aside. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger to the hot oil, and stir-fry for about 30 seconds until fragrant. Add the sliced chicken breasts to the skillet and stir-fry until they are cooked through and no longer pink. Remove from the skillet and set aside. In the same skillet, add the sliced bell peppers, onion, mushrooms, zucchini, and red chili peppers. Stir-fry for 3-4 minutes until the vegetables are tender yet still crisp. Return the cooked chicken to the skillet with the vegetables. Pour the coconut milk mixture over the chicken and vegetables. Stir well to combine and simmer for an additional 2-3 minutes until everything is heated through. Season with salt and pepper to taste. Serve the Tom Kha Gai Stirfry hot, garnished with fresh cilantro leaves. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Ann Levesque
