Paleo Thai Chicken Stir Fry

Elevate your weeknight dinners with this flavor-packed Paleo Thai Chicken Stir Fry, a wholesome and vibrant dish that’s bursting with fresh ingredients and zesty Thai-inspired flavors. Tender strips of chicken breast are pan-seared to golden perfection and paired with crisp, colorful vegetables like red bell peppers, zucchini, and carrots. The star of the dish is the irresistible sauce, featuring coconut aminos, fresh lime juice, honey, garlic, and ginger, bringing a sweet, tangy, and savory harmony to every bite. Finished with a sprinkle of fresh cilantro and optional crunchy cashews, this gluten-free, soy-free, Paleo-friendly meal is ready in just 30 minutes. Serve it solo or over cauliflower rice for a satisfying, healthy dinner that doesn’t skimp on flavor! Perfect for anyone looking for a quick, nutritious, and delicious stir fry recipe with a Thai twist.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Cut the chicken breast into thin strips and season with a pinch of sea salt and black pepper. Set aside.

Step 2

In a small bowl, whisk together coconut aminos, fresh lime juice, honey, minced garlic, grated ginger, and red chili flakes to create the sauce.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove the skillet from heat and stir in sliced green onions and chopped cilantro to garnish.

Step 8

If desired, sprinkle with cashews for extra crunch.

Step 9

Serve immediately on its own or over cauliflower rice for a complete Paleo meal. Enjoy!

Nutrition Facts

Serving size	(1117.3g)

Amount per serving	% Daily Value*
Calories	1396.2

Total Fat 60.7g	0%
Saturated Fat 30.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 390.1mg	0%
Sodium 3308.1mg	0%
Total Carbohydrate 79.2g	0%
Dietary Fiber 13.1g	0%
Total Sugars 48.5g
Protein 139.9g	0%

Vitamin D 0IU	0%
Calcium 232.3mg	0%
Iron 8.2mg	0%
Potassium 2903.9mg	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: 38.4%

Protein: 39.3%

Carbs: 22.3%