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Add Sriracha and Coconut to Chicken For a Spicy-Sweet Stir Fry

September 8, 2015

This amped-up stir fry uses coconut three ways—in oil, aminos, and flakes. Though it’s packed with flavor, it comes together in just under 30 minutes—perfect for a weeknight meal.

Chicken and Kale Stir Fry

Yield: 4 servings
Active Time: 25 minutes
Total Time: 30 minutes

1/4 cup plus 1 tablespoon coconut oil, melted
1 teaspoon toasted sesame oil
2 tablespoons coconut aminos
1 1/2 tablespoons sriracha
1 yellow onion, thinly sliced lengthwise
4 Thrive Market Chicken Breast Halves, cut into 1 1/2-inch cubes
1 bunch lacinato kale, ribs removed and sliced into strips
1/2 cup coconut flakes

In a large bowl, whisk together 1/4 cup coconut oil, sesame oil, coconut aminos, and sriracha sauce. Toss cut chicken with marinade and set aside.

In a large skillet over medium-high heat, add remaining 1 tablespoon coconut oil and begin to caramelize onions, stirring 2 minutes. Turn heat down to low and cook onions to a golden brown, 7 minutes. Turn heat back up to medium high, toss in chicken with marinade and cook chicken until browned on all sides and cooked through. Two minutes before chicken is cooked through, add sliced kale, and toss to cook. Just before serving, add coconut flakes. Serve immediately.

Photo credit: Paul Delmont

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Merce Muse

Thrive Market Food Editor

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