Peanut Sauce Stir-fry (Soy-free, GAPS-legal)

Like my GAPS Pad Thai recipe, I wouldn’t describe this recipe as anything like authentic Thai food. It is, however, a very simple recipe that we greatly enjoy. If you like the idea of coconutty peanut butter plus vegetables and chicken, I’d recommend giving it a try.

Since I can’t handle spicy food, this recipe is not a bit spicy. If (like Jesse) you prefer more heat, add some cayenne pepper or red pepper flakes to your plate or straight to the pan while cooking.

As usual, feel free to vary the amount/type of vegetables. When in season, I have used green onions instead of whole onions and added sugar snap peas. A few leaves of napa cabbage also work well.

Ingredients (serves 2):

1/2 large onion, diced

1 small head broccoli, cut into bite-sized pieces

2 carrots, cut into rounds

1/4 red or green bell pepper, diced

2 white mushrooms, sliced

1 chicken breast, cut into bite-sized pieces

4 cloves garlic, minced

1/2 tablespoon honey

1/4 cup peanut butter (I use my homemade)

1/4 coconut cream or coconut milk

1/2 tablespoon coconut aminos

Coconut oil for sautéing


Begin sautéing the onions in coconut oil.

While the onions are cooking, sauté the chicken in coconut oil in a separate pan. Once the chicken is cooked through transfer to a plate and set aside.

After the onions have softened, add the broccoli, carrots, bell pepper and mushrooms and continue to sauté.

When the vegetables are nearly done, add the garlic and cook for a minute or two, until the garlic is cooked through but not yet browning.

Add the reserved chicken and the honey, peanut butter, coconut cream and coconut aminos. Stir everything together in the pan so all the sauce ingredients are evenly mixed and incorporated throughout the vegetables and chicken.

Continue cooking until the vegetables are tender but still slightly firm, or to whatever doneness you prefer your stir-fried vegetables.

Serve. If necessary, add salt to taste. Enjoy!


If you only want to dirty one pan, you can cook the chicken before you start cooking the vegetables. After the chicken is done cooking, transfer to a plate and cook your vegetables in the now empty pan.


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2 Responses to Peanut Sauce Stir-fry (Soy-free, GAPS-legal)

  1. Little Sis says:
    I love peanut flavors and coconut combined. Looks delicious.
  2. Terri says:
    1/4 coconut cream or coconut milk I wonder if this means 1/4 cup or 1/4 can?

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