Paleo Stir-Fry Chicken

Elevate your weeknight dinners with this vibrant Paleo Stir-Fry Chicken recipe, a quick and wholesome meal packed with tender chicken, crisp vegetables, and bold, savory flavors. Perfectly seasoned with coconut aminos, garlic, and ginger, this gluten-free, dairy-free dish offers a healthy and satisfying alternative to traditional stir-fries. Loaded with nutrient-rich veggies like broccoli, zucchini, and red bell peppers, and cooked in avocado oil for a Paleo-friendly touch, this one-pan recipe comes together in just 30 minutes. Whether you thicken the sauce with arrowroot powder or keep it light, this stir-fry is guaranteed to become your go-to for clean, flavorful eating. Garnish with fresh green onions, serve it hot, and enjoy a restaurant-quality meal that's as nutritious as it is delicious!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and season with a pinch of sea salt and black pepper.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning with additional sea salt or black pepper, if needed.

Step 9

Garnish with sliced green onions before serving.

Step 10

Serve hot and enjoy!

Nutrition Facts

Serving size	(1232.3g)

Amount per serving	% Daily Value*
Calories	1365.9

Total Fat 58.8g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat g
Cholesterol 385.6mg	0%
Sodium 2730.0mg	0%
Total Carbohydrate 54.1g	0%
Dietary Fiber 13.1g	0%
Total Sugars 30.3g
Protein 151.6g	0%

Vitamin D 4.5IU	0%
Calcium 244.7mg	0%
Iron 7.8mg	0%
Potassium 2536.3mg	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: 39.1%

Protein: 44.9%

Carbs: 16.0%