Paleo Stir-Fried Chicken with Bell Peppers

Savor the vibrant flavors of this Paleo Stir-Fried Chicken with Bell Peppers, a quick and healthy meal perfect for busy weeknights. Tender strips of chicken breast and a medley of red, yellow, and green bell peppers come together in a savory sauce made with coconut aminos, apple cider vinegar, and a touch of arrowroot powder for a naturally gluten-free and soy-free alternative to classic stir-fry sauces. Infused with aromatic garlic and fresh ginger, this dish is cooked to perfection in nutrient-rich avocado oil, ensuring a flavorful yet wholesome bite in every forkful. Garnished with scallions and optional toasted sesame seeds, this Paleo-friendly recipe is as visually appealing as it is delicious. Enjoy it on its own or serve over cauliflower rice for a complete low-carb, high-protein meal that’s sure to satisfy.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium green bell pepper
• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tsp arrowroot powder
• 3 garlic cloves
• 1 tbsp ginger (fresh, minced)
• 2 tbsp avocado oil
• 0.5 tsp sea salt
• 0.25 tsp ground black pepper
• 2 scallions (green onions), thinly sliced
• 1 tsp toasted sesame seeds (optional)

Directions

Step 1

Thinly slice the chicken breast into bite-sized strips. Season with sea salt and ground black pepper, then set aside.

Step 2

Cut the red, yellow, and green bell peppers into thin strips. Mince the garlic and ginger, and set both aside.

Step 3

In a small bowl, whisk together coconut aminos, apple cider vinegar, and arrowroot powder. Set the sauce mixture aside.

Step 4

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.

Step 5

Add the chicken slices to the hot skillet in a single layer. Stir-fry for 4–5 minutes until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the minced garlic and ginger, stirring for 30 seconds until fragrant.

Step 7

Add the sliced bell peppers to the skillet. Stir-fry for 4–5 minutes until the peppers are tender but still slightly crisp.

Step 8

Return the cooked chicken to the skillet and pour in the sauce mixture. Stir everything together and cook for an additional 1–2 minutes until the sauce thickens and evenly coats the chicken and peppers.

Step 9

Remove from heat and sprinkle with thinly sliced scallions and toasted sesame seeds, if desired.

Step 10

Serve immediately as-is or alongside cauliflower rice for a complete Paleo-friendly meal.

Nutrition Facts

Serving size	(1064.6g)

Amount per serving	% Daily Value*
Calories	1216.1

Total Fat 46.0g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 385.6mg	0%
Sodium 2328.9mg	0%
Total Carbohydrate 45.9g	0%
Dietary Fiber 8.8g	0%
Total Sugars 18.5g
Protein 147.2g	0%

Vitamin D 22.7IU	0%
Calcium 150.0mg	0%
Iron 7.0mg	0%
Potassium 2276.0mg	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: 34.9%

Protein: 49.6%

Carbs: 15.5%