In this sautéed chicken recipe, we prefer coconut oil, since it can handle heat better than olive oil. However, if you want to give a Provençale feel to it, we recommend splashing on your favorite olive oil at the end.
Slice chicken into ½-inch x ½-inch x 2-inch strips. Set aside.
Chop onion into ½-inch slices. Slice zucchini into ½-inch matchsticks.
Heat a wok or large cast-iron pan on medium. Add half the coconut oil, onions and fennel seed and sauté for 2 minutes. Add the zucchini, salt and pepper and sauté 2 minutes. Add tomatoes and cook 1-2 minutes more, the time it takes for the tomatoes to start to come apart. Transfer everything in the wok to a plate.
Return wok to the heat without cleaning it. Increase heat a notch or two. Add remaining coconut oil, garlic, Herbes de Provence and chicken. Sauté 2-3 minutes, the time it takes for the chicken to color. Incorporate wine and tomato paste. Simmer 1 minute. Return vegetables to the wok with a splash of olive oil. Cook 1 minute more. Serve garnished with chopped parsley or basil.
A variation of the T'ibs from The Spice Trekkers Cook at Home