Chicken and Veggie Stir fry with a “Coconuty” Peanut sauce

Hello everyone!

First off, I must apologize for not writing a post in what seems like centuries. I guess I have just gotten a little too busy with other things but I’m back baby (hopefully, haha).

Yesterday after I hit up the gym for round one of the day (early afternoon for weights, early evening for Zumba class), I decided to swing by the grocery store for a couple things- sliced ham for sandwiches, fresh veggies and fruit, you know the drill. I ended up with a great selection of fresh food which inspired me to make a delicious meal for dinner after Zumba later.

I browsed through a couple recipes on Lauren’s blog and found this one that caught my eye. I changed a few things and ended up making a different sauce than she used. For some reason when I made her original sauce recipe it turned out disastrous but I think it may have been due to a couple substitutions I had to make but the new sauce worked great.

Chicken and Veggie Stir fry with a “Coconuty” Peanut sauce

*please excuse my iPhone pic 🙂

Makes 2 Servings

  • 2 cooked chicken breasts (I used thin cut for quicker cook time)
  • 1 cup cooked rice or any other grain desired
  • For the stir fry:
  • 1 tbsp extra virgin coconut oil (regular will work as well)
  • garlic powder (or chopped garlic)
  • ginger
  • 6 stalks bok choy
  • 5 kale stalks (leaves cut off stalk)
  • 1/2 orange bell pepper
  • 1 cup (or more) broccoli florets
  • For the sauce:
  • 1 and a half to 2 tbsp of Coconut Peanut Butter (regular will do as well)
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp tamari (or other soy sauce)

First, I went ahead and heated a little olive oil in a pan on medium heat, once it was good and hot I cooked the chicken with just a little salt and pepper. You can also used chicken prepared on the grill but I decided to pan fry mine.

Once the chicken was done I put them on a plate and covered with aluminum foil for the time being. Next, I heated one tablespoon of extra virgin coconut oil with a little ginger (I didn’t use fresh) and garlic salt on medium heat in a large pan. Allow the oil to melt and the mixture to become fragrant (1-2 minutes). Next add all the chopped vegetables except for the kale. Once the veggies have only a couple more minutes until they are cooked to your liking, add the kale and let cook until done.

While the veggies cook, prepare the sauce. Mix honey, coconut peanut butter, tamari sauce, and rice vinegar in a bowl and stir until combined. Once everything is done cooking- chopped the chicken into pieces and incorporate into the veggies. Put veggies and chicken into bowl containing the sauce and mix. Serve on top of brown rice or any other cooked grain. I used half cup of cooked brown rice (used 10 minute- boil in a bag… sh, don’t tell).


Off the gym, poor little guy… “Don’t worry, I’ll be back!”


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