Paleo Stir-Fried Chicken with Bell Peppers
Get ready to savor every bite of this flavorful Paleo Stir-Fried Chicken with Bell Peppers—a quick, healthy, and irresistibly vibrant dish that's perfect for any meal. Packed with lean, protein-rich chicken breast and an array of colorful bell peppers, this stir-fry delivers a delightful combination of tender meat and crisp, nutrient-dense veggies. The savory sauce, made from coconut aminos, apple cider vinegar, and arrowroot powder, provides a naturally gluten-free and Paleo-friendly touch, while fresh garlic and minced ginger infuse the dish with aromatic depth. Ready in just under 30 minutes, it's a perfect choice for busy weeknights or meal prep. Garnished with scallions and toasted sesame seeds, this recipe is best served as-is or with cauliflower rice to keep it wholesome and satisfying.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot powder
- 3 garlic cloves
- 1 tbsp ginger (fresh, minced)
- 2 tbsp avocado oil
- 0.5 tsp sea salt
- 0.25 tsp ground black pepper
- 2 scallions (green onions), thinly sliced
- 1 tsp toasted sesame seeds (optional)
Instructions
Thinly slice the chicken breast into bite-sized strips. Season with sea salt and ground black pepper, then set aside.
Cut the red, yellow, and green bell peppers into thin strips. Mince the garlic and ginger, and set both aside.
In a small bowl, whisk together coconut aminos, apple cider vinegar, and arrowroot powder. Set the sauce mixture aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the chicken slices to the hot skillet in a single layer. Stir-fry for 4–5 minutes until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the minced garlic and ginger, stirring for 30 seconds until fragrant.
Add the sliced bell peppers to the skillet. Stir-fry for 4–5 minutes until the peppers are tender but still slightly crisp.
Return the cooked chicken to the skillet and pour in the sauce mixture. Stir everything together and cook for an additional 1–2 minutes until the sauce thickens and evenly coats the chicken and peppers.
Remove from heat and sprinkle with thinly sliced scallions and toasted sesame seeds, if desired.
Serve immediately as-is or alongside cauliflower rice for a complete Paleo-friendly meal.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2329 mg | 101% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 18.5 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 150 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2276 mg | 48% | |
*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.
