Coconut Chicken Stir Fry

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

Recipe Ingredients

16
oz Chicken Breasts, Pounded Thin
0.5
c Coconut Flour
2
--- Eggs
3
tbsp Coconut Oil
2
tbsp Heavy Cream
1
tsp Chinese 5 Spice
1
--- Red Bell Pepper, sliced
1
--- Green Bell Pepper, sliced
0.5
--- Small Onion, sliced
0.5
--- Spaghetti Squash, roasted
2
c Mushrooms, quartered
2
tbsp Soy Sauce
0.5
tsp Salt
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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