High-Energy Bangkok Coconut Chicken Stir Fry

  • Yield 6 servings

Try this sugar-busting recipe from Dr. Jacob Teitelbaum's "The Beat Sugar Addiction Now Cookbook."


2 teaspoons extra-virgin olive oil or coconut oil
4 cloves garlic, minced
4 green onions, chopped
1/2 cup smooth almond butter
1 cup light coconut milk
2 tablespoons fresh lemon juice
2 tablespoons tamari sauce (wheat-free)
1 tablespoon fish sauce
1/2 cup fresh parsley, chopped
1/2 cup purified water
1 1/2 pounds boneless, skinless organic chicken breasts, cubed
2 heads broccoli, including stalk, chopped
1/4 cup dried cranberries
1/4 cup sliced almonds, toasted
1 cup 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 permissions from Dr. Jacob Teitelbaum’s The Beat Sugar Addiction Now Cookbook.



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