High-Energy Bangkok Coconut Chicken Stir Fry

  • Yield: 6 servings


2teaspoons extra-virgin olive oil or coconut oil
4cloves garlic, minced
4 green onions, chopped
1/2cup smooth almond butter
1cup light coconut milk
2tablespoons fresh lemon juice
2tablespoons tamari sauce (wheat-free)
1tablespoon fish sauce
1/2cup fresh parsley, chopped
1/2cup purified water
1-1/2pound boneless, skinless organic chicken breasts, cubed
2heads broccoli, including stalk, chopped
1/4cup dried cranberries
1/4cup sliced almonds, toasted
1cup quinoa, cooked (or any other grain, such as brown rice)


  1. .Heat the oil in a saucepan over medium-high heat.
  2. Sauté the garlic and onions until softened and slightly brown.
  3. In a blender, combine cooked garlic and onions with almond butter, coconut milk, lemon juice, tamari, fish sauce, parsley, and water. Blend until smooth.
  4. In a large skillet, combine blended sauce, chicken, and broccoli. Cover and cook until chicken is cooked through, about 15 minutes.
  5. Before serving, add cranberries and almonds.
  6. Serve with quinoa.

Reprinted with permission from The Beat Sugar Addiction Now Cookbook by Dr. Jacob Teitelbaum’s

Nutritional Info *per serving

  • Calories 398
  • Fat 20.35g
  • Cholesterol 22.67mg
  • Sodium 726.81mg
  • Potassium 586.16mg
  • Carbohydrate 39.87g
  • Fiber 4.95g
  • Sugars 1.97g
  • Protein 17.73g