Paleo Classic Stir-Fried Chicken
Savor the vibrant flavors and wholesome appeal of Paleo Classic Stir-Fried Chicken, a quick and nutritious dish that's perfect for weeknight dinners. This paleo-friendly recipe combines tender strips of chicken with a medley of colorful vegetables, including broccoli florets and red bell peppers, stir-fried to perfection in rich coconut oil. Enhanced with the savory depth of coconut aminos, aromatic ginger, garlic, and a zesty squeeze of fresh lime juice, this dish delivers layers of flavor and a satisfying crunch. Topped with a sprinkle of sesame seeds and vibrant green onion garnish, it’s as visually stunning as it is delicious. Ready in just 30 minutes, this stir-fry is gluten-free, dairy-free, and packed with protein, making it a healthy and flavorful choice for the paleo lifestyle. Perfect for meal prep or a crowd-pleasing dinner, this recipe redefines quick and wholesome cooking.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons coconut aminos
- 2 tablespoons coconut oil
- 1 tablespoon fresh ginger
- 3 large garlic cloves
- 1 medium red bell pepper
- 2 cups broccoli florets
- 3 stalks green onions
- 1 tablespoon sesame seeds
- 1 tablespoon fresh lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by slicing the boneless, skinless chicken breasts into thin strips. Set aside.
Prepare your vegetables: mince the garlic cloves, grate the fresh ginger, julienne the red bell pepper, and chop the green onions, separating the green tops from the white parts.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the chicken strips to the skillet, season with salt and black pepper, and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.
Add the broccoli florets and the julienned red bell pepper to the skillet. Stir-fry the vegetables for 4-5 minutes, until they are tender-crisp.
Return the cooked chicken to the skillet. Add the coconut aminos, stirring well to coat the chicken and vegetables evenly.
Finish with fresh lime juice and a sprinkle of sesame seeds. Adjust seasoning with more salt and pepper if needed.
Garnish with the green tops of the green onions before serving.
Serve the stir-fried chicken hot, and enjoy your Paleo Classic Stir-Fried Chicken!
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 16.8 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 217 mg | 17% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1687 mg | 36% | |
*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.
