Paleo Classic Chicken Chop Suey
Discover a fresh twist on a timeless favorite with this Paleo Classic Chicken Chop Suey recipe, a wholesome and flavorful stir-fry that's perfect for clean eating enthusiasts. Packed with vibrant, nutrient-rich veggies like bell peppers, mushrooms, and bean sprouts, this dish combines tender chicken breast strips marinated in coconut aminos and arrowroot powder for an irresistible, savory umami flavor. Stir-fried to perfection in coconut oil and paired with a thickened, gluten-free sauce, this paleo-friendly version of the classic Chinese-American dish maintains all the comfort and flavor while catering to modern dietary preferences. Quick to prepare in under an hour, this one-pan wonder makes an easy, satisfying weeknight dinner for the whole family. Perfectly balanced and restaurant-quality, it’s a healthy and delicious option to enjoy a guilt-free takeout classic right at home!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 3 tablespoons coconut aminos
- 2 tablespoons arrowroot powder
- 3 garlic cloves
- 1 inch piece ginger
- 2 tablespoons coconut oil
- 1 yellow onion
- 3 celery stalks
- 2 carrots
- 1 green bell pepper
- 8 ounces mushrooms
- 2 cups bean sprouts
- 1 cup chicken stock
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Slice the chicken breast into thin strips. In a bowl, combine chicken with 1 tablespoon of coconut aminos and 1 tablespoon of arrowroot powder. Mix well and set aside to marinate.
Peel and finely chop the garlic. Peel and grate the ginger. Thinly slice the onion. Chop the celery into pieces. Cut the carrots into thin diagonal slices. Slice the green bell pepper into thin strips. Clean and slice the mushrooms.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the marinated chicken strips, cooking until golden brown and cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of coconut oil to the skillet. Add the garlic and ginger, stir-frying for 30 seconds until fragrant.
Add the onion, celery, and carrots, and stir-fry for 3 minutes. Add the bell pepper and mushrooms, continue to stir-fry for another 3-5 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet along with the cooked vegetables. Add the remaining 2 tablespoons of coconut aminos, chicken stock, sea salt, and black pepper. Stir to combine.
Mix the remaining tablespoon of arrowroot powder with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the skillet, stirring continuously until the sauce thickens.
Finally, add the bean sprouts to the skillet and cook for an additional 2 minutes.
Serve hot, garnished with additional sliced green onions if desired.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 5312 mg | 231% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 41.7 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3970 mg | 84% | |
*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.
