People who regularly use coconut oil in cooking recommend it when stir-frying vegetables. It brings out the flavor of everything and gives out a coco-nutty twist. There are a lot coconut oil vegetable stir-fry recipes online you can try including most poultry recipes by the Wellness Mama, which use coconut oil.
Chicken and Shrimp Stir-Fry
- 1/2 cup organic chicken broth
- 1/4 cup soy sauce
- 1 tbsp. Worcestershire sauce
- 2 tbsp. sesame oil
- Wok or large skillet with sides
- 4 tbsp. Skinny Coconut Oil
- 12 oz. skinless, boneless chicken breast cut in 1-inch squares
- 1 lb. medium shrimp, peeled an deveined
- 3 garlic cloves, peeled and chopped
- 1 finger of fresh ginger, peeled and sliced
- Cooking sherry
- 1 cup snow peas, washed
- 1 large red bell pepper, washed and cut into 1-inch squares
- 8 oz. bean sprouts, washed and drained
- 1/2 cup of cooked water chestnuts
- Combine the chicken broth, soy sauce, Worcestershire sauce and sesame oil in a small bowl and set aside.
- Melt 2 tbsp. of coconut oil over medium-high heat. Add the chicken cubes to the oil and sauté for 5 minutes, or until the meat is white and cooked through. Remove the chicken from the pan and set aside.
- Add 1 tbsp. of coconut oil and the medium shrimp to the pan. Cook, stirring constantly until the shrimp turns pink, about four minutes. Remove the shrimp from the pan and set aside with the chicken cubes.
- Add the remaining 1 tbsp. of coconut oil to the pan. Stir in the chopped garlic and ginger slices and sauté for one minute.
- Deglaze the pan with 1 tbsp. of cooking sherry and add the snow peas and red pepper to the pan. Stir-fry until the vegetables are crisp tender, about three minutes.
- Return the shrimp and chicken to the pan and stir in the bean sprouts and water chestnuts.
- Stir in the soy and chicken broth mixture. Cover the skillet with a lid and simmer for two or three minutes.
- Arrange on a large platter and serve along with noodles or brown rice.