Paleo Stir-Fried Vegetables with Meat
Elevate your weeknight meals with this vibrant and nourishing Paleo Stir-Fried Vegetables with Meat! Crafted with a medley of colorful veggies—like broccoli, bell peppers, zucchini, and mushrooms—and your choice of protein (chicken, beef, pork, or shrimp), this dish is both versatile and packed with flavor. The star of the recipe is a homemade paleo-friendly stir-fry sauce made from coconut aminos, sesame oil, garlic, and ginger, delivering a savory and perfectly balanced tang. Ready in just 30 minutes, this quick yet wholesome recipe is ideal for busy nights while remaining free of grains, dairy, and processed ingredients. Serve it hot, garnished with green onions or sesame seeds, for a stunning, restaurant-quality dish that's sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breast (or beef, pork, or shrimp, as preferred)
- 2 cups broccoli florets
- 1.5 cups sliced bell peppers (red, yellow, or green)
- 1 large carrot, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup mushrooms, sliced
- 1 small onion, thinly sliced
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons olive oil (or avocado oil)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons optional garnish: chopped green onions or sesame seeds
Instructions
Thinly slice the chicken breast (or chosen meat) into bite-sized pieces and set aside.
Prepare the vegetables by cleaning and slicing into even-sized pieces for uniform cooking. Keep them in separate bowls for easy addition during cooking.
In a small bowl, whisk together the coconut aminos, sesame oil, minced garlic, and ginger, forming a flavorful paleo stir-fry sauce. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the sliced meat to the skillet, season with salt and pepper, and cook for 4–6 minutes, stirring frequently, until the meat is browned and cooked through. Remove the meat from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet. Toss in the broccoli florets, carrots, and onions. Stir-fry for 3–4 minutes, stirring often.
Add the bell peppers, zucchini, and mushrooms to the skillet and cook for an additional 3–4 minutes, or until the vegetables are tender-crisp.
Return the cooked meat to the skillet and pour the paleo stir-fry sauce over the mixture. Stir everything together to ensure the sauce evenly coats the meat and vegetables.
Cook for 1–2 more minutes to heat through and allow flavors to meld.
Serve the stir-fried vegetables and meat immediately, garnishing with optional green onions or sesame seeds if desired.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2495 mg | 108% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 39.9 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 271 mg | 21% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3444 mg | 73% | |
*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.
