Paleo Spicy Chicken Stir-Fry
Savor the bold flavors of this Paleo Spicy Chicken Stir-Fry, a quick and healthy weeknight dinner loaded with colorful vegetables and perfectly seasoned chicken. Made with a zesty sauce featuring coconut aminos, sesame oil, lime juice, and a kick of red chili flakes, this paleo-friendly stir-fry is bursting with flavor while staying gluten-free, dairy-free, and soy-free. Tender chicken strips are stir-fried with crisp red bell peppers, zucchini, broccoli, and carrots, all cooked to perfection in under 30 minutes. Garnished with fresh green onions and optional sesame seeds or cilantro, this vibrant dish pairs beautifully with cauliflower rice for a satisfying, nutritious meal that's both simple and satisfying. Perfect for meal prep or an easy dinner that's as wholesome as it is delicious!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 0.25 cup coconut aminos
- 1 tbsp sesame oil
- 1 tbsp avocado oil
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 0.5 tsp red chili flakes
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 2 cups broccoli florets
- 1 carrot, julienned
- 2 green onions, thinly sliced
- 1 lime, juiced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp optional garnish: sesame seeds or fresh cilantro
Instructions
Cut the chicken breasts into bite-sized strips and season with salt and black pepper.
In a small bowl, whisk together the coconut aminos, sesame oil, lime juice, and red chili flakes. Set aside.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and stir-fry for about 30 seconds, until fragrant.
Add the chicken to the skillet and cook for 5-6 minutes, or until it’s golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the red bell pepper, zucchini, broccoli florets, and carrot. Stir-fry for 4-5 minutes, ensuring the vegetables remain crisp yet tender.
Return the cooked chicken to the skillet and pour the prepared sauce over the mixture. Toss everything together to coat evenly and cook for 2 more minutes.
Turn off the heat and garnish with green onions and optional sesame seeds or cilantro.
Serve immediately on its own or alongside cauliflower rice to keep it paleo-friendly.
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 25.9 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 297 mg | 23% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2200 mg | 47% | |
*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.
