Paleo Chicken and Veggie Stir Fry
Fuel your body with this vibrant and wholesome Paleo Chicken and Veggie Stir Fry, a quick and nutritious meal that's perfect for busy weeknights! Featuring tender strips of chicken breast and a colorful medley of fresh vegetables—broccoli, red bell peppers, carrots, and snap peas—this recipe is packed with vitamins, minerals, and protein. The savory stir fry sauce, made with coconut aminos, ginger, and garlic, offers a flavorful, paleo-friendly alternative to traditional soy sauce. Thickened with arrowroot powder and cooked in coconut oil, this dish is entirely grain-free and dairy-free, aligning with clean eating principles. Ready in just 35 minutes, this one-pan wonder makes cleanup a breeze and serves as a satisfying, restaurant-quality meal for the whole family. Top it with sliced green onions for a fresh, zesty finish and enjoy a guilt-free dinner that’s brimming with flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds chicken breast
- 2 cups broccoli florets
- 1 medium size red bell pepper
- 2 medium size carrot
- 1 cup snap peas
- 1 cup coconut aminos
- 1 tablespoon ginger
- 4 cloves garlic
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- 2 tablespoons coconut oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 stalks green onions
Instructions
Begin by slicing the chicken breasts into thin strips.
In a small bowl, mix together coconut aminos, grated ginger, and minced garlic cloves for the stir fry sauce. Set aside.
In another bowl, mix arrowroot powder with water to make a slurry and set aside.
Cut the red bell pepper into thin strips, slice the carrots thinly on a bias, and trim the snap peas.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of coconut oil.
Once hot, add the chicken strips, season with salt and black pepper and stir-fry for about 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil.
Add broccoli florets, red bell pepper slices, carrot slices, and snap peas to the skillet. Stir-fry the vegetables for about 5 minutes until they are slightly tender but still crisp.
Return the chicken to the skillet with the vegetables.
Pour the stir fry sauce over the chicken and vegetables in the skillet. Stir to combine well.
Add the arrowroot slurry to the skillet and stir constantly until the sauce thickens, about 2 minutes.
Adjust seasoning with additional salt and pepper, if necessary.
Slice green onions and scatter over the stir fry before serving.
Serve the Paleo Chicken and Veggie Stir Fry hot.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 7809 mg | 340% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 64.8 g | ||
| Protein | 204.7 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2682 mg | 57% | |
*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.
