If you’re looking for an easy paleo chicken stir fry that’s both flavorful and fuss-free, you’ve landed in the right spot. This dish checks all the boxes: plenty of lean protein, colorful veggies, and a simple sauce that ties everything together without dairy, grains, or added sugars. You’ll be whipping this up in no time, so let’s jump right in.
Ingredients
- 1 pound of boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons of coconut aminos (a soy sauce alternative)
- 1 tablespoon of arrowroot starch (helps thicken the sauce)
- 2 tablespoons of avocado oil (or your preferred cooking oil)
- 1 cup of broccoli florets, chopped into bite-size pieces
- 1 red bell pepper, sliced
- 1 cup of sliced mushrooms (optional but adds great texture)
- 2 garlic cloves, minced
- 1 teaspoon of fresh ginger, grated (or ½ teaspoon ground ginger)
- Salt and pepper to taste
Directions
- Marinate the chicken. In a small bowl, whisk together the coconut aminos and arrowroot starch, then add the chicken strips. Let the chicken sit for about 10 minutes so it can soak up flavor.
- Heat your oil. Warm the avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken. Cook for about 5 to 6 minutes, stirring often, until the chicken is lightly browned.
- Add your veggies. Toss in the broccoli, bell pepper, and mushrooms. Cook these for another 3 to 4 minutes, sprinkling in a little salt and pepper if you’d like.
- Stir in garlic and ginger. Add the minced garlic and grated ginger, then stir everything around for a minute to let the aromatics bloom.
- Finish cooking. If the mixture looks a bit dry, drizzle in a small splash of water or extra coconut aminos. Continue cooking until the chicken is fully done (no pink in the center) and your veggies reach a tender-crisp texture.
- Serve and enjoy. Plate your stir fry over cauliflower rice or alongside a green salad for a complete Paleo-friendly meal.
Nutrition facts
Below is an approximate breakdown for one serving (makes about four servings total). Actual numbers may vary based on the specific brands and amounts you use.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~320 |
| Protein | ~35g |
| Carbs | ~12g |
| Fat | ~15g |
These macros are an estimate, so if you’re tracking closely, be sure to plug your exact ingredients into a nutrition calculator.
Final thoughts
Cooking a stir fry is like mixing and matching your favorite outfits. Feel free to swap in veggies like zucchini or carrots, or even add spices like chili flakes for some kick. Once you nail down the basics, you’ll have a dependable Paleo weeknight dinner that’s just as tasty reheated for lunch the next day.
Frequently asked questions (FAQs)
-
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs tend to be juicier, and they’re perfectly fine for Paleo cooking. Just note they may take a tiny bit longer to cook through. -
How should I store leftovers?
Transfer any leftovers into an airtight container and pop them into the fridge. Reheat on the stovetop or in the microwave within three days. -
Do I need a wok for this recipe?
A wok is handy for stir-fries, but it’s not a must. A large skillet or sauté pan works just as well. Just be sure your cooking surface is big enough so the ingredients have room to cook evenly.
Ingredients
1 pound boneless, skinless chicken breast, sliced into thin strips
2 tablespoons coconut aminos (a soy sauce alternative)
1 tablespoon arrowroot starch (helps thicken the sauce)
2 tablespoons avocado oil (or your preferred cooking oil)
1 cup broccoli florets, chopped into bite-size pieces
1 red bell pepper, sliced
1 cup sliced mushrooms (optional but adds great texture)
2 garlic cloves, minced
1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
Salt and pepper to taste
Directions
- Marinate the chicken. In a small bowl, whisk together the coconut aminos and arrowroot starch, then add the chicken strips. Let the chicken sit for about 10 minutes so it can soak up flavor.
- Heat your oil. Warm the avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken. Cook for about 5 to 6 minutes, stirring often, until the chicken is lightly browned.
- Add your veggies. Toss in the broccoli, bell pepper, and mushrooms. Cook these for another 3 to 4 minutes, sprinkling in a little salt and pepper if you’d like.
- Stir in garlic and ginger. Add the minced garlic and grated ginger, then stir everything around for a minute to let the aromatics bloom.
- Finish cooking. If the mixture looks a bit dry, drizzle in a small splash of water or extra coconut aminos. Continue cooking until the chicken is fully done (no pink in the center) and your veggies reach a tender-crisp texture.
- Serve and enjoy. Plate your stir fry over cauliflower rice or alongside a green salad for a complete Paleo-friendly meal.
