You are here: Home » Recipes » High-Energy Bangkok Coconut Chicken Stir Fry High-Energy Bangkok Coconut Chicken Stir Fry Recipe by Our Cookbook Collection Yield 6 servings Try this sugar-busting recipe from Dr. Jacob Teitelbaum's "The Beat Sugar Addiction Now Cookbook." PrintEmail Ingredients 2 teaspoons extra-virgin olive oil or coconut oil4 cloves garlic, minced4 green onions, chopped1/2 cup smooth almond butter1 cup light coconut milk2 tablespoons fresh lemon juice2 tablespoons tamari sauce (wheat-free)1 tablespoon fish sauce1/2 cup fresh parsley, chopped1/2 cup purified water1 1/2 pounds boneless, skinless organic chicken breasts, cubed2 heads broccoli, including stalk, chopped1/4 cup dried cranberries1/4 cup sliced almonds, toasted1 cup quinoa, cooked (or any other grain, such as brown rice) Instructions Heat the oil in a saucepan over medium-high heat. Sauté the garlic and onions until softened and slightly brown. In a blender, combine cooked garlic and onions with almond butter, coconut milk, lemon juice, tamari, fish sauce, parsley, and water. Blend until smooth. In a large skillet, combine blended sauce, chicken, and broccoli. Cover and cook until chicken is cooked through, about 15 minutes. Before serving, add cranberries and almonds. Serve with quinoa. Reprinted with permissions from Dr. Jacob Teitelbaum’s The Beat Sugar Addiction Now Cookbook.