Thai Chicken and Zucchini Stir-Fry
with tropical fruit smoothie

Name: Thai Chicken and Zucchini Stir-Fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Bananas; 12 oz Frozen fruit, any tropical variety like pineapple or mango; 1 cup Coconut milk; 1/2 Rotisserie chicken, shredded; 1 lb Zucchini, cubed; 2 Bell peppers, cubed; 3 cloves Garlic, diced; 6 oz Cucumbers, chopped; 2 Tbsp Cilantro leaves, chopped; 1 Limes, wedges; 1 1/2 Tbsp Red curry paste (sub green or yellow curry paste); 1 Tbsp Fish sauce; 2 tsp Maple syrup; 1/2 cup Coconut milk; 2 tsp Arrowroot powder; 1 Tbsp Oil, cooking; 1/2 cup Cashews

Active: 35 Total: 35

Original GF Paleo Vegetarian

Using leftover shredded rotisserie chicken from earlier in the week, this Thai-inspired stir-fry is a breeze to cook. Include a tropical fruit smoothie on the side and you may even feel transported to a warm beach!

Proteins

Chicken, non-ground

Cuisines

Asian - Thai

Ingredients

Metric

Servings:

Tropical Fruit Smoothie:

Bananas - 2
Frozen fruit, any tropical variety like pineapple or mango - 12 oz
Coconut milk - 1 cup

Thai Chicken and Zucchini Stir-Fry:

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

Prep

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)
Zucchini / Bell peppers / Garlic - Prep as directed. Combine zucchini and bell peppers. Store garlic separately. (Can be done up to 5 days ahead)
Cucumbers / Cilantro / Limes - Prep as directed.
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.

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Make

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!

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