Thai Chicken Stir Fry

Combine the minced onion, water, tangerine juice, coconut aminos, 1/3 cup of coconut oil, chopped green onions, garlic, ginger, vinegar, salt, and black pepper in a bowl until the marinade is well combined. Place the chicken in another bowl and pour half of the marinade over it.

Fill a large pot with salted water and bring it to a rolling boil. Add the string beans and broccoli, then cook them uncovered until the broccoli turns a vibrant green, taking about 1 minute. Drain the vegetables in a colander and immediately submerge them in cold water for several minutes until they're chilled. Drain the vegetables again and transfer them to a large bowl.

Heat ghee in a skillet over medium heat, then cook the mushrooms until they're lightly browned, taking around 5 to 10 minutes. Transfer the mushrooms to the bowl with beans and broccoli, reserving the ghee in the skillet.

Cook the sliced onion in the reserved ghee until it's softened, taking around 5 to 10 minutes. Transfer the onion to the bowl with mushroom mixture.

Remove the chicken from its marinade, reserving the remaining marinade. Heat a cast iron grill pan or nonstick skillet over medium heat, then cook the chicken until it's no longer pink in the center, taking about 10 minutes. Transfer the chicken to the mushroom mixture.

Heat 2 tablespoons of coconut oil in a separate skillet over high heat, then cook the zucchini and carrots using tongs to toss them until they're tender, taking around 2 to 3 minutes. Add the mushroom mixture, marinade from the chicken, and reserved marinade to the skillet; cook and stir until it's simmering and heated through, taking around 5 to 10 minutes.