Updated March 19, 2018
Have y’all ever made up a recipe before and it was just like omgthisissogoodiamabeast!? I totally had a moment like that this week. Okay, well, the recipe was inspired by another, but I feel it was just enough different for me to claim ownership! Haha. So today I bring you my Clean Eating Thai Stir Fry Recipe!
Anyway, as you all probably know, we have been on a clean eating kick for a while now. I have loved trying new recipes and figuring how to reinvent different things. For example, this recipe was inspired by one of my favorite dishes, pad thai. Gosh, pad thai, how I love thee. The luxurious noodles and crunchy peanuts aren’t exactly waistline-friendly, so some substitutions need to be made. I recently discovered broccoli slaw and I kind of love it. It’s crisp and refreshing. I have been throwing it on top of salads for added veggies and it does awesome in a stir fry. You can usually find it near the packaged coleslaws in your grocery store. I’ve never actually tried it with coleslaw dressing, so I can’t tell you how it performs there.
And for this thai stir fry recipe’s purpose, the broccoli slaw acts as the noodles. Sounds weird, but I promise you it’s tasty.
When I cook, I kinda just throw stuff in the pan, and I don’t measure very much (unless it’s baking). So you can definitely adjust any of the ingredients to your tastes and preferences. Most of the ingredients used in this thai stir fry recipe are organic, but if you can’t find it, no big deal. You can most certainly take out what you don’t like and suit it to your tastes, or make substitutions.
- 3 chicken breasts, cut into small chunks
- 2 Tbsp extra virgin coconut oil
- 1 Tbsp minced garlic
- 1/4 cup lite coconut milk (I just eyeballed it and poured from the can)
- 2 limes (you will juice both)
- 1 12 oz. package of packaged broccoli slaw (the one I found had purple cabbage and shredded carrot in it)
- 2-3 Tbsp light soy sauce (I know technically this isn’t “clean” so it can be skipped)
- 2-3 Tbsp apple cider vinegar (or whatever vinegar you have on hand)
- 2 Tbsp PB2 powdered peanut butter (if not available, use a small amount of regular peanut butter)
- Chopped Cilantro and Green Onion for garnish
Heat a wok (if you’re fancy like me) or pan over medium-high heat. Add oil and garlic, cook about 1 minute. Add chicken and cook 2-3 minutes or until lightly browned. Pour a splash of the coconut milk over the chicken and cook about a minute. Add soy sauce, lime juice, and vinegar. Cook until chicken is completely cooked through. Add the package of broccoli slaw. Pour a little more coconut milk in if desired. Cook, stirring frequently. Add the PB2, and stir (I add this at the end so I don’t over do it – add the PB2 little by little so it is suited to your level of peanut taste). Cook until slaw is soft but still firm. Garnish with a lot of chopped cilantro and green onion. Squeeze some more lime juice over it, if desired. And some Sriracha, because you can, and Sriracha is sent straight from heaven.
This one was definitely a winner in our house. Good enough to add into the rotation! I didn’t even miss the noodles, because the broccoli slaw was so yummy, perfect, and filling! If you try this thai stir fry recipe, let me know what you think!