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Paleo Ginger Coconut Stir-Fry

December 17, 2012
ginger coconut stir-fry chicken cooking

This is what the chicken will look like when it is done cooking.

I love making stir-fry, not just because it is delicious, but because when I am done I have several meals that are ready to eat with a few minutes in the microwave. Here is a new dish I made that turned out well.


  1. 2 lbs chicken breast
  2. Salt
  3. Pepper
  4. 3 teaspoons of onion powder
  5. 3 teaspoons of garlic powder
  6. 3 teaspoons of ginger powder
  7. 2 ounces of fresh ginger root
  8. 2 bell peppers
  9. 2 broccoli crowns
  10. 1 Cucumber
  11. 12 ounces of pineapple
  12. 8 ounces of sugar snap peas
  13. 3 tablespoons of coconut aminos (adds soy sauces taste)
  14. 2 tablespoons of coconut oil
  15. 6 ounces of coconut milk (the kind you get in a carton)


  1. Cut up chicken breast into small pieces
  2. Season chicken with salt and pepper
  3. Melt coconut oil in a frying pan and start cooking chicken
  4. Add onion powder, garlic powder and ginger powder to chicken
  5. Wash and chop up ginger root and add to the frying pan
  6. Add coconut aminos to the frying pan and let chicken finish cooking
  7. Wash all vegetables and chop up bell pepper, pineapple, cucumber and broccoli
  8. When chicken is finished cooking transfer the contents of the frying pan into a large pot and add all vegetables and pineapple
  9. Add coconut milk
  10. If you like saltier food then add some extra salt to the mixture
  11. Let the stir-fry cook for another 20 to 30 minutes on medium so the vegetables get soft, stir contents every 5 minutes or so
  12. Enjoy the stir-fry!

ginger coconut chicken stir-fry in a bowl

  1. Wow! U stirfry like a china man!

  2. Mmmm! That looks delicious! 😀

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