Coconut Chicken Stir Fry

Fat
Protein
Carbs
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Prepares {{ multiplier * 4 }} servings!

Recipe Ingredients

{{ multiplier * 16 }} oz Chicken Breasts, Pounded Thin
{{ multiplier * 0.5 }} c Coconut Flour
{{ multiplier * 2 }} --- Eggs
{{ multiplier * 3 }} tbsp Coconut Oil
{{ multiplier * 2 }} tbsp Heavy Cream
{{ multiplier * 1 }} tsp Chinese 5 Spice
{{ multiplier * 1 }} --- Red Bell Pepper, sliced
{{ multiplier * 1 }} --- Green Bell Pepper, sliced
{{ multiplier * 0.5 }} --- Small Onion, sliced
{{ multiplier * 0.5 }} --- Spaghetti Squash, roasted
{{ multiplier * 2 }} c Mushrooms, quartered
{{ multiplier * 2 }} tbsp Soy Sauce
{{ multiplier * 0.5 }} tsp Salt
{{ multiplier * 0.5 }} tsp Pepper
recipe-image
Andy Barninger
author-image
Preparation Time: 10 min
Cooking Time: 20 min
Servings Made: 4 Servings

Recipe Instructions

Preheat oven to 450ºF, rub inside of spaghetti squash with 1 tablespoon coconut oil, season with salt and pepper, and roast for 12-15 minutes or until softened.

Heat a saute pan over medium-high heat, whisk together egg and cream to make an egg wash, then sift together Chinese five and coconut flour.

Add 1 tablespoon of coconut oil to the saute pan, dip chicken breast in egg wash, then toss in coconut flour. Sear chicken breast for 2-3 minutes, flip, then sear other side for 2-3 minutes, check for doneness (165ºF); finish in oven if needed.

Add remaining coconut oil and vegetables to pan, sauté over high heat for 3-4 minutes stirring occasionally, add in soy sauce, and cook for 1-2 minutes.

Plate with spaghetti squash, sautéed vegetables, and chicken breast or hold in an airtight container, refrigerated for 4-5 days.

Recipe Statement

The macronutrients of your dish will depend on the type and brand of the ingredients you use. This could make your dish different from ours.

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