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


  • 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


  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.