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.
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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.