Paleo Thai Chicken Stir Fry
Elevate your weeknight dinner game with this vibrant and wholesome Paleo Thai Chicken Stir Fry! Packed with tender chicken strips, a medley of colorful vegetables, and a flavorful sauce made from coconut aminos, fresh lime juice, honey, garlic, and ginger, this dish is a gluten-free, soy-free, and dairy-free delight that's perfect for clean eating. Sizzling red chili flakes add a gentle kick of heat, while fresh cilantro and crunchy cashews bring the perfect finishing touch. Ready in just 30 minutes, this quick and healthy recipe makes an ideal meal for busy days, and pairs beautifully with cauliflower rice to complete its Paleo appeal. Whether you're meal prepping or serving a crowd, this stir fry delivers irresistible Thai-inspired flavors and nutrient-rich goodness every time!
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Recipe Information
Ingredients
- 1 lb chicken breast
- 0.25 cup coconut aminos
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 0.5 tsp red chili flakes
- 2 tbsp coconut oil
- 1 red bell pepper, sliced
- 1 zucchini, sliced into matchsticks
- 2 carrots, julienned
- 2 green onion, sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup cashews (optional)
- 0.25 tsp sea salt
- 0.25 tsp black pepper
Instructions
Cut the chicken breast into thin strips and season with a pinch of sea salt and black pepper. Set aside.
In a small bowl, whisk together coconut aminos, fresh lime juice, honey, minced garlic, grated ginger, and red chili flakes to create the sauce.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 4-5 minutes, stirring occasionally, until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of coconut oil to the skillet. Add red bell pepper, zucchini, and carrots. Cook for 5-6 minutes, stirring frequently, until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss to combine. Allow it to cook for 2-3 more minutes, letting the sauce thicken slightly.
Remove the skillet from heat and stir in sliced green onions and chopped cilantro to garnish.
If desired, sprinkle with cashews for extra crunch.
Serve immediately on its own or over cauliflower rice for a complete Paleo meal. Enjoy!
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3308 mg | 144% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 48.5 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2904 mg | 62% | |
*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.
