Thai Chicken and Zucchini Stir-Fry
with tropical fruit smoothie
- Bananas - 2
- Frozen fruit, any tropical variety like pineapple or mango - 12 oz
- Coconut milk - 1 cup
- Rotisserie chicken - 1/2 , shredded
- Zucchini - 1 lb , cubed
- Bell peppers - 2 , cubed
- Garlic - 3 cloves , diced
- Cucumbers - 6 oz , chopped
- Cilantro leaves - 2 Tbsp , chopped
- Limes - 1 , wedges
- Red curry paste - 1 1/2 Tbsp (sub green or yellow curry paste)
- Fish sauce - 1 Tbsp
- Maple syrup - 2 tsp
- Coconut milk - 1/2 cup
- Arrowroot powder - 2 tsp
- Oil, cooking - 1 Tbsp
- Cashews - 1/2 cup
Rotisserie chicken - (Skip if already shredded on Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
Make smoothie - Combine bananas, frozen fruit, and coconut milk (portion for smoothie) in a blender. Blend until smooth.
Make stir-fry sauce - Mix together red curry paste, fish sauce, maple syrup, coconut milk (portion for stir-fry), and arrowroot powder.
Heat a wok with oil over medium heat. Add zucchini and bell peppers and saute until starting to turn tender, 4 to 6 minutes.
Add garlic and chicken and saute until chicken is heated through.
Push all ingredients to the side forming a hole in the middle, like a donut. Give stir-fry sauce a stir and pour into the donut hole. Wait for it to darken and bubble, and then toss to mix with chicken and vegetables.
Remove stir-fry from heat and stir in cashews. Transfer to a serving plate and top with cucumbers and cilantro. Place lime wedges on the side.
Serve stir-fry with smoothie. Enjoy!