Paleo Classic Chicken Chop Suey

Elevate your weeknight meals with this Paleo Classic Chicken Chop Suey, a healthy twist on a beloved takeout favorite. Packed with lean chicken breast, crisp-tender veggies like celery, carrots, and bell peppers, and umami-rich coconut aminos, this recipe delivers bold flavor without compromising on clean ingredients. The thick, savory sauce comes together seamlessly with arrowroot powder, making it entirely grain-free and paleo-approved. Stir-fried in coconut oil with aromatic garlic and ginger, this dish is a quick and wholesome option, ready in under 45 minutes. Perfect for satisfying your cravings for Asian-inspired cuisine while staying true to a paleo lifestyle, serve this dish hot for a family-friendly dinner that’s vibrant, nutrient-dense, and utterly delicious.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 3 tablespoons coconut aminos
• 2 tablespoons arrowroot powder
• 3 garlic cloves
• 1 inch piece ginger
• 2 tablespoons coconut oil
• 1 yellow onion
• 3 celery stalks
• 2 carrots
• 1 green bell pepper
• 8 ounces mushrooms
• 2 cups bean sprouts
• 1 cup chicken stock
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Slice the chicken breast into thin strips. In a bowl, combine chicken with 1 tablespoon of coconut aminos and 1 tablespoon of arrowroot powder. Mix well and set aside to marinate.

Step 2

Peel and finely chop the garlic. Peel and grate the ginger. Thinly slice the onion. Chop the celery into pieces. Cut the carrots into thin diagonal slices. Slice the green bell pepper into thin strips. Clean and slice the mushrooms.

Step 3

In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the marinated chicken strips, cooking until golden brown and cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.

Step 4

Add the remaining tablespoon of coconut oil to the skillet. Add the garlic and ginger, stir-frying for 30 seconds until fragrant.

Step 5

Add the onion, celery, and carrots, and stir-fry for 3 minutes. Add the bell pepper and mushrooms, continue to stir-fry for another 3-5 minutes until the vegetables are tender-crisp.

Step 6

Return the chicken to the skillet along with the cooked vegetables. Add the remaining 2 tablespoons of coconut aminos, chicken stock, sea salt, and black pepper. Stir to combine.

Step 7

Mix the remaining tablespoon of arrowroot powder with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the skillet, stirring continuously until the sauce thickens.

Step 8

Finally, add the bean sprouts to the skillet and cook for an additional 2 minutes.

Step 9

Serve hot, garnished with additional sliced green onions if desired.

Nutrition Facts

Serving size	(1884.5g)

Amount per serving	% Daily Value*
Calories	1494.7

Total Fat 58.2g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 6.8g
Cholesterol 411.4mg	0%
Sodium 5312.4mg	0%
Total Carbohydrate 88.9g	0%
Dietary Fiber 18.6g	0%
Total Sugars 41.7g
Protein 159.5g	0%

Vitamin D 0IU	0%
Calcium 287.3mg	0%
Iron 8.2mg	0%
Potassium 3970.0mg	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: 34.5%

Protein: 42.0%

Carbs: 23.4%