Toasted Sesame Stir Fry

I love stir fries! They can have endless variety by using different kinds of veggies and seasonings and they’re quick to throw together.  This is another good company meal, when I serve this to guests they often comment about how they forgot how good vegetables taste and that they should try cooking them more often :) Garlic and spice can be increased or decreased depending on taste preference.

Toasted Sesame Chicken Stir Fry

Serves 4-6

½ cup sesame seeds (optional)

Sesame oil
2 pounds boneless chicken thighs
½ pound green beans
1 bunch green onions
1 large or 3 baby bok choy
1 cup chicken stock
¼ cup coconut milk
1 tablespoon beef gelatin (optional) (buy here)
¼ teaspoon ginger
1 teaspoon sea salt
3 cloves garlic, crushed
1 lemon, juiced

Using a very sharp knife, slice raw chicken into bite sized strips and toss with 1 clove crushed garlic.
Heat a large skillet over nearly high heat. Pour sesame seeds in and, stirring continuously, toast sesame seeds for 2-3 minutes or until golden and fragrant. Set aside.

In a small saucepan, simmer chicken stock, coconut oil, salt, gelatin, and 1 clove of garlic over medium heat until reduced.

Add ½ teaspoon sesame oil to the hot skillet that the sesame seeds were toasted in, turn heat down to medium-high. Add ¼ of the chicken and cook, 5-10 minutes, stirring occasionally, until browned on the outside. Remove and cook the remaining batches of chicken.

Add more oil if necessary to the pan, and sauté the veggies in 2 batches until bright green. Combine with the remaining ingredients in a big bowl, toss, and top with toasted sesame seeds.

 

Quick Meal: Toasted Sesame Stir Fry made with chicken and a coconut sauce

Course: Dinner
Cuisine: GAPS Diet, Gluten Free, Paleo, SCD
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6
Author: Cara Comini
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Ingredients

  • ½ cup sesame seeds optional
  • Sesame oil
  • 2 pounds boneless chicken thighs
  • ½ pound green beans
  • 1 bunch green onions
  • 1 large or 3 baby bok choy
  • 1 cup chicken stock
  • ¼ cup coconut milk
  • 1 tablespoon beef gelatin optional
  • ¼ teaspoon ginger
  • 1 teaspoon sea salt
  • 3 cloves garlic crushed
  • 1 lemon juiced

Instructions

  1. Using a very sharp knife, slice raw chicken into bite sized strips and toss with 1 clove crushed garlic.
  2. Heat a large skillet over nearly high heat. Pour sesame seeds in and, stirring continuously, toast sesame seeds for 2-3 minutes or until golden and fragrant. Set aside.
  3. In a small saucepan, simmer chicken stock, coconut oil, salt, gelatin, and 1 clove of garlic over medium heat until reduced.
  4. Add ½ teaspoon sesame oil to the hot skillet that the sesame seeds were toasted in, turn heat down to medium-high. Add ¼ of the chicken and cook, 5-10 minutes, stirring occasionally, until browned on the outside. Remove and cook the remaining batches of chicken.
  5. Add more oil if necessary to the pan, and sauté the veggies in 2 batches until bright green. Combine with the remaining ingredients in a big bowl, toss, and top with toasted sesame seeds.