Simple Whole30 Stir Fry

In the early days of Whole30, we had to make all of our sauces from scratch, but today, there are lots of Whole30 Approved options. Sauces like Yai’s Thai Almond Sauce can take a few simple ingredients and turn them into a delicious meal like this one!

Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 2 tablespoons olive oil

• 12 oz broccoli florets ⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 3 bell peppers⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 2.5 lb. boneless skinless chicken thighs⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 2 cloves garlic, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 2 T coconut aminos⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1/2 T ginger paste⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 bunch green onions, thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1/2 cup Yai’s Thai Almond Sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Instructions:⠀⠀⠀⠀⠀⠀⠀⠀⠀

1. Heat large, deep skillet at medium heat and add 2 T olive oil. 

2. Slice peppers. Add peppers and broccoli to pan, cover, and steam until fork tender, about 20 minutes.

3. In the meantime, slice chicken thighs into strips about 2” thick. 

4. When veggies are done, transfer them to a bowl, add the chicken to the pan, along with some salt to taste, and sauté until cooked through. 

5. Remove pan from heat, drain juices from pan, and add veggies back in. Add garlic, coconut aminos, ginger paste, green onions, and Thai Almond Sauce, and stir to combine.

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