 
Using basic ingredients for the Thai green papaya salad, this stir fry is quick and delicious. If you prefer vegetarian or vegan, you can sub the chicken with tofu or any other veggie like zucchini, peppers or even cabbage and the fish sauce for Tamari. I used pastured chicken from our farm and of course all organic ingredients.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 2 boneless chicken breasts scliced thin
- 4 tbsp avocado oil coconut oil works too
- 4 minced garlic cloves
- 1 chopped red chili pepper
- 4 chopped green onions
- 5 tbsp lime juice
- 3 - 4 tbsp xylitol
- 3 tbsp fish sauce
- 15 halved cherry tomatoes
- 4 cups bean sprouts
- 1 cup cilantro roughly chopped
- 1/2 cup roasted salted peanuts roughly chopped
Ingredients
|
|
Instructions
- Heat the oil over mediu high heat in a large skillet. Add chicken and salt and pepper to taste. Cook until no longer pink and some browning occurs, about 5 minutes.
- Add the garlic, chili pepper and onions and cook for 2 minutes more, stirring.
- Add lime juice and xylitol and cook for 2 minutes more until xylitol is dissolved
- Add tomatoes and cook for 3 to 5 minutes more until tomatoes just begin softening.
- Add bean sprouts and cook for 3 to 5 minutes more stirring occasionally.
- Add peanuts and cilantro cook stirring for about 2 to 3 minutes more.
Recipe Notes
This can be serve hot, room temperatue or even cold as a salad. Delicious.
Share this Recipe