I’ve chronicled my love for coconut oil before, especially for using in stir fries. Not only does it make your kitchen smell like a tropical paradise while you’re cooking, but it’s one of the only oils that’s truly stable enough to handle high-heat recipes (aka… stir fries, what up!) and its fats are more easily metabolized by the body, meaning it’s a better oil for your cardiovascular health! (Did you know that olive oil can break down into possibly cancerous compounds when you cook it in high heat? Not only that, but it loses some of its nutritional value. Bummer. Best to use EVOO in recipes that don’t involve a lot of heat. Le sigh.)

Anyway, health lesson over for now, let’s talk about how to make a quick and so-much-better-than-Chinese-takeout weeknight dinner!

Trader Joe's Organic Veggies

On Monday night I got home from work and I was feeling so unmotivated. I was coming off a long weekend of partying at Fun Fun Fun and the last thing I wanted to do was spend a long time cooking and cleaning up. I was fantasizing about some takeout, or at the very least a trip to the Central Market salad bar. But my sweet man Rob surprised me with a plethora of organic vegetables from his trip to the new Austin Trader Joe’s, and if you know Trader Joe’s, you know that its produce doesn’t stay well for long. (Love you TJs, but it’s true!) The meal I whipped up for us was even better, and possibly quicker, than ordering from our nearest Chinese place. And it’s definitely healthier. All it took was a little bit of coconut oil, spices, and Chinese sauces (thick, sweet hoisin and oyster sauce, which doesn’t really taste like oysters but just adds a super salty depth of flavor).

Sweet and Spicy Coconut Oil Stir Fry

Sweet & Spicy Coconut Oil Stir Fry

2 organic chicken breasts, trimmed of fat and chopped into 1″ cubes
2 tbsp coconut oil
2 organic peppers, dealer’s choice as far as color but I used orange and yellow
2c organic snow peas
1c organic green beans, ends snipped
1 can baby corn cobs (like this Ty Ling kind)
1 tbsp powdered ginger
2tbsp Lee Kum Kee hoisin sauce (super sweet! you don’t need too much of this)
3tbsp Lee Kum Kee oyster sauce
red pepper flakes to taste (I like a lot, obviously)

Put 1 tbsp of your coconut oil into your wok over medium high heat. Once it’s melted, toss in your chicken breast and sprinkle with 1/2 tbsp ginger and some red pepper flakes. Once the chicken has browned on the outside and just cooked through (should take about 5-8 minutes), remove it and set aside. Add the other tbsp of coconut oil and all your vegetables. Once they start to soften, 3-5 minutes or so, add the other 1/2 tbsp ginger, hoisin and oyster sauces, and as much red pepper flakes as you like.

After the chicken has heated back through and the vegetables are warm and cooked but still firm, transfer into bowls and garnish with a squeeze of Sriracha if you’re craving a little extra spice. I promise this will completely cure your spicy, greasy takeout cravings… totally guilt free!

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