Coconut oil is a colorless, semi-solid fat extracted from the flesh of the coconut. Although coconut oil is classified as a saturated fat, unlike the long-chain fatty acids found in other animal and vegetable-based oils, coconut oil does not affect blood cholesterol. In fact, researcher Mary Enig refers to coconut oil as a functional food, because of its health-enhancing properties. Coconut oil has a smoke point comparable to extra virgin olive oil. For optimal health benefits, choose organic, unrefined coconut oil for your cooking needs.
- 1/2 cup organic chicken broth
- 1/4 cup soy sauce
- 1 tbsp. Worcestershire sauce
- 2 tbsp. sesame oil
- Wok or large skillet with sides
- 4 tbsp. coconut oil
- 12 oz. skinless, boneless chicken breast cut in 1-inch squares
- 1 lb. medium shrimp, peeled an deveined
- 3 garlic cloves, peeled and chopped
- 1 finger of fresh ginger, peeled and sliced
- Cooking sherry
- 1 cup snow peas, washed
- 1 large red bell pepper, washed and cut into 1-inch squares
- 8 oz. bean sprouts, washed and drained
- 1/2 cup of cooked water chestnuts
Coconut oil is in solid form at room temperature but will melt as soon as it is placed over a heat source.
If you do not like the taste of coconut, you can choose an organic, refined vs. unrefined product, which is flavorless.
For added color, add 1 can of drained, baby corn to your stir-fry.
Combine the chicken broth, soy sauce, Worcestershire sauce and sesame oil in a small bowl and set aside.
Melt 2 tbsp. of coconut oil over medium-high heat. Add the chicken cubes to the oil and sauté for 5 minutes, or until the meat is white and cooked through. Remove the chicken from the pan and set aside.
Add 1 tbsp. of coconut oil and the medium shrimp to the pan. Cook, stirring constantly until the shrimp turns pink, about four minutes. Remove the shrimp from the pan and set aside with the chicken cubes.
Add the remaining 1 tbsp. of coconut oil to the pan. Stir in the chopped garlic and ginger slices and sauté for one minute.
Deglaze the pan with 1 tbsp. of cooking sherry and add the snow peas and red pepper to the pan. Stir-fry until the vegetables are crisp tender, about three minutes.
Return the shrimp and chicken to the pan and stir in the bean sprouts and water chestnuts.
Stir in the soy and chicken broth mixture. Cover the skillet with a lid and simmer for two or three minutes.
Arrange on a large platter and serve along with noodles or brown rice.
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Susan Brassard writes about natural health-related topics, complementary and alternative medicine and issues relative to a holistic approach to the aging process. Following a career in business and finance, she obtained a Master of Arts in gerontology and several certifications in energy therapies. She is the author of a workbook and resource guide for older adults.