Paleo Stir-Fry Chicken
Elevate your weeknight dinners with this vibrant and wholesome Paleo Stir-Fry Chicken recipe! Packed with tender, seasoned chicken and a colorful medley of crisp vegetables like red bell pepper, zucchini, carrots, and broccoli, this dish is as nourishing as it is delicious. The star of the show is a savory sauce made with coconut aminos, which keeps the recipe Paleo-friendly while delivering bold umami flavor. Quick and easy to prepare in just 30 minutes, this stir-fry is perfect for busy lifestyles and is naturally gluten-free, dairy-free, and customizable for various dietary needs. Finished with a touch of ginger, garlic, and optional arrowroot for a thicker, glossy sauce, it's a crowd-pleaser bursting with flavor and ideal for clean eating. Serve it hot and garnish with fresh green onions for an irresistible, restaurant-quality meal!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.25 cup coconut aminos
- 1 tablespoon sesame oil (optional for Paleo)
- 2 tablespoons avocado oil
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 2 medium carrots, julienned
- 1.5 cups broccoli florets
- 2 stalks green onions, sliced
- 1 teaspoon arrowroot powder (optional for thickening)
- 2 tablespoons water (if using arrowroot powder)
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breasts into bite-sized pieces and season with a pinch of sea salt and black pepper.
In a small bowl, mix coconut aminos, sesame oil (if using), and arrowroot powder (if using). Add water if needed to dissolve the arrowroot powder, and set aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of avocado oil to the skillet. Add minced ginger and garlic, stirring for about 30 seconds until fragrant.
Add the vegetables (red bell pepper, zucchini, carrots, and broccoli) to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender yet crisp.
Return the cooked chicken to the skillet and pour in the prepared sauce. Stir everything together to coat the chicken and vegetables evenly. If using arrowroot powder, cook for 1-2 minutes until the sauce thickens slightly.
Taste and adjust seasoning with additional sea salt or black pepper, if needed.
Garnish with sliced green onions before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 30.3 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 245 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2536 mg | 54% | |
*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.
