Paleo Stir-Fried Chicken with Vegetables
Packed with vibrant colors and bold flavors, this Paleo Stir-Fried Chicken with Vegetables is a healthy and satisfying one-pan wonder. Featuring juicy, marinated chicken breast slices stir-fried with crisp-tender broccoli, carrots, red bell peppers, and zucchini, this dish is a nutrient-rich option that’s perfect for weeknight dinners. The umami-packed coconut aminos and fragrant garlic and ginger create a flavorful sauce that ties everything together while keeping it completely soy-free and Paleo-friendly. Cooked in heart-healthy avocado oil and optionally garnished with sesame seeds, green onions, and a drizzle of sesame oil, this quick 30-minute recipe is an easy way to enjoy a wholesome, low-carb meal that’s as delicious as it is good for you. Serve it as-is or alongside cauliflower rice for a completely grain-free experience!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/4 cup coconut aminos
- 1 tbsp arrowroot powder
- 2 tbsp avocado oil
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 1 large red bell pepper, thinly sliced
- 1 medium zucchini, thinly sliced
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp sesame oil (optional for garnish)
- 2 green onions, sliced (optional for garnish)
- 1 tsp toasted sesame seeds (optional for garnish)
Instructions
Slice the chicken breasts into thin strips and place them in a bowl.
In a small bowl, whisk together 2 tablespoons of coconut aminos and the arrowroot powder until smooth. Pour it over the chicken strips, tossing to coat. Let the chicken marinate for 10 minutes while preparing the vegetables.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet in a single layer, cooking for 3-4 minutes on each side until cooked through and slightly golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of avocado oil and heat again over medium-high heat.
Add the broccoli, carrots, red bell pepper, and zucchini to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Push the vegetables to the sides of the skillet and add the garlic and ginger to the center. Stir-fry for 30 seconds until fragrant.
Return the cooked chicken to the skillet with the vegetables.
Add the remaining 2 tablespoons of coconut aminos to the skillet and stir everything together. Cook for an additional 2-3 minutes, allowing the flavors to combine and the sauce to coat the chicken and vegetables.
Remove the skillet from heat and drizzle with sesame oil if desired. Garnish with green onions and sesame seeds for added flavor and presentation.
Serve hot and enjoy your paleo stir-fried chicken with vegetables!
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1617 mg | 70% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 36.8 g | ||
| Protein | 154.7 g | 309% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 300 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2830 mg | 60% | |
*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.
