Paleo Chicken and Vegetable Stir-Fry
Bursting with vibrant color and bold flavor, this Paleo Chicken and Vegetable Stir-Fry is the perfect weeknight dinner for anyone seeking a nutritious, low-carb, and gluten-free meal. Loaded with tender chicken strips, crisp broccoli florets, julienned carrots, and a medley of crunchy snap peas and bell peppers, this stir-fry is cooked to perfection in fragrant coconut oil. A savory sauce made with coconut aminos, fish sauce, and a hint of red pepper flakes ties everything together with a delightful balance of salty and umami flavors. Garnished with fresh green onions and toasted sesame seeds, this quick and easy 30-minute recipe is a one-pan wonder that delivers wholesome satisfaction. Ideal for anyone following a paleo or clean-eating lifestyle, this dish is as nourishing as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup snap peas
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup coconut aminos
- 1 tablespoon fish sauce
- 0.5 teaspoon red pepper flakes
- 2 tablespoons green onions, sliced
- 1 teaspoon toasted sesame seeds
Instructions
Begin by slicing the chicken breasts into thin strips or bite-sized pieces. Set aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the sliced onion, minced garlic, and grated ginger, stirring frequently until the onion becomes translucent, about 2 minutes.
Add the chicken pieces to the skillet and cook, stirring occasionally, until browned and cooked through, approximately 5-7 minutes. Remove chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the broccoli, red bell pepper, carrot, and snap peas. Stir-fry the vegetables for about 3-5 minutes or until they are crisp-tender.
Return the chicken to the skillet with the vegetables.
In a small bowl, whisk together the coconut aminos, fish sauce, and red pepper flakes.
Pour the sauce over the chicken and vegetables in the skillet. Toss everything to coat evenly and cook for an additional 2-3 minutes to allow the flavors to meld.
Remove the skillet from the heat and garnish with sliced green onions and toasted sesame seeds before serving.
Serve the Paleo Chicken and Vegetable Stir-Fry warm, and enjoy this nutritious meal immediately.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5959 mg | 259% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 70.1 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 324 mg | 25% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1987 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
