Paleo Chicken and Veggie Stir Fry

This vibrant Paleo Chicken and Veggie Stir Fry is a wholesome, gluten-free meal packed with flavor and nutrient-rich ingredients. Featuring tender strips of chicken breast, crisp broccoli, sweet red bell peppers, crunchy snap peas, and thinly sliced carrots, this quick stir fry is brought to life with a savory sauce made from coconut aminos, fresh ginger, and garlic. Thickened with arrowroot powder for a silky, paleo-friendly finish, it’s a one-skillet dish that goes from prep to plate in just 35 minutes. Perfect for busy weeknights, this Paleo stir fry is a healthy, low-carb dinner option bursting with freshness and bright colors, making it as visually appealing as it is delicious. Garnish with sliced green onions for a pop of flavor and serve it piping hot for a satisfying, guilt-free meal the whole family will love.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 pounds chicken breast
• 2 cups broccoli florets
• 1 medium size red bell pepper
• 2 medium size carrot
• 1 cup snap peas
• 1 cup coconut aminos
• 1 tablespoon ginger
• 4 cloves garlic
• 1 tablespoon arrowroot powder
• 2 tablespoons water
• 2 tablespoons coconut oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 3 stalks green onions

Directions

Step 1

Begin by slicing the chicken breasts into thin strips.

Step 2

In a small bowl, mix together coconut aminos, grated ginger, and minced garlic cloves for the stir fry sauce. Set aside.

Step 3

In another bowl, mix arrowroot powder with water to make a slurry and set aside.

Step 4

Cut the red bell pepper into thin strips, slice the carrots thinly on a bias, and trim the snap peas.

Step 5

Heat a large skillet or wok over medium-high heat and add 1 tablespoon of coconut oil.

Step 6

Once hot, add the chicken strips, season with salt and black pepper and stir-fry for about 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.

Step 7

In the same skillet, add the remaining tablespoon of coconut oil.

Step 8

Add broccoli florets, red bell pepper slices, carrot slices, and snap peas to the skillet. Stir-fry the vegetables for about 5 minutes until they are slightly tender but still crisp.

Step 9

Return the chicken to the skillet with the vegetables.

Step 10

Pour the stir fry sauce over the chicken and vegetables in the skillet. Stir to combine well.

Step 11

Add the arrowroot slurry to the skillet and stir constantly until the sauce thickens, about 2 minutes.

Step 12

Adjust seasoning with additional salt and pepper, if necessary.

Step 13

Slice green onions and scatter over the stir fry before serving.

Step 14

Serve the Paleo Chicken and Veggie Stir Fry hot.

Nutrition Facts

Serving size	(1632.2g)

Amount per serving	% Daily Value*
Calories	1721.9

Total Fat 52.9g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 3.8g
Cholesterol 585.1mg	0%
Sodium 7809.2mg	0%
Total Carbohydrate 99.5g	0%
Dietary Fiber 16.5g	0%
Total Sugars 64.8g
Protein 204.7g	0%

Vitamin D 0IU	0%
Calcium 358.2mg	0%
Iron 10.4mg	0%
Potassium 2682.5mg	0%

*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.

Source of Calories

Fat: 28.1%

Protein: 48.4%

Carbs: 23.5%