Coconut Thai Stir Fry

I decided to try making a stir fry without soy sauce… nearly EVERY recipe I look at or have made has soy sauce as a base for it and soy sauce is a no-no for this detox.  At first I wasn’t too sure about it but after a few bites really enjoyed the flavor!  I think it would be tasty with some unsweetened coconut flakes on it next time.


Coconut Thai Stir Fry

Recipe adapted from

Stir Fry Sauce:
1/2 c. coconut milk (full fat, like the kind from the can)
1 1/2 tsp. fresh garlic, minced
splash lime juice
pinch each of cayenne and paprika
1 tsp. coriander
1 tsp. dried ginger or 1 Tbsp. fresh ginger, finely minced
salt to taste
1-2 tsp. arrowroot powder (to thicken)

Stir Fry Ingredients:
1 lb. chicken breasts, cut into 1 in. pieces
3 c. broccoli florets
3 large carrots, peeled and matchsticked
1 yellow bell pepper, thinly sliced
coconut oil to cook with
salt/pepper/paprika to season chicken
1/2 c. almonds, chopped

Combine sauce ingredients (minus the arrowroot powder) and whisk well together. Set aside.

Heat coconut oil in a wok. Add chicken and cook until no longer pink in the middle. Remove and set aside. Add additional coconut oil and vegetables. Stir fry the veggies until tender crisp. Add the chicken back in and the sauce. Continue cooking for another minute or two. If the sauce is too runny, add some arrowroot powder and continue to simmer for another minute or two or until thickened. Top with almonds before serving.

Husband Rating: 7 out of 10

Food for Thought: As with any stir fry, any veggies can work in it.  It’s a great way to clean out some of the veggies you have on hand.


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