I love that somehow, almost without fail, when I am preparing my meals for the week, I inevitably end up with extra food that can be carried over into the later part of the month, saving me both time and money!

I do not, however, ever expect to end up with 14 servings of delicious stir fry…hallelujah!

Not only did this recipe yield a massive amount of food to fill the bellies of my little family, it is also incredibly delicious, and incredibly pretty, both of which are very important qualities in a meal ;)

So next time you are planning meals for the week or are expecting to host a large house gathering, throw this little diddy into your repertoire!

Thai Chicken Stir Fry With Rice

Servings: 14 (yea...)

Stir Fry:

  • 3 tbsp. Coconut oil
  • 2 cups snow peas
  • ½ red onion, coarsely chopped
  • 1 red bell pepper, sliced
  • ½ head red cabbage, shredded
  • ½ head green cabbage, shredded
  • 1 head broccoli, chunked
  • 1 cup sliced mushrooms
  • 3 1b. Sliced beef

For Sauce:

  • 2 cups coconut milk
  • ½ cup sriracha sauce

Rice (can be soaked the night before):

  • 4 cups rice
  • 8 cups water
  • ½ cup whey (optional)

To prepare rice the night before, pour water and whey over rice, cover and let sit overnight. To prepare, dump all contents into a large sauce pan. Bring to a boil, skim foam, and reduce to low heat. Cover and let cook for 35 minutes. Remove from heat.

If you choose not to soak your rice, just place 4 cups rice and 8 cups water in sauce pan. Bring to a boil, then reduce heat to low. Cover and let cook for 35 minutes. Remove from heat.

To prepare stir fry, heat oil in large skillet. Take turns sauteeing each vegetable until soft, and place in large mixing bowl. Boil broccoli until tender. Add a little coconut oil to the pan to pan-fry your beef slices. Add to vegetables and mix all together.

Whisk together coconut oil and sriracha sauce, and set aside.

To serve, place rice on plate, top with meat & veggie mixture, then pour the coconut sriracha sauce over top. Enjoy!
 

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