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.

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