If you’ve been craving a flavorful dish that fits your Paleo lifestyle, this paleo Thai chicken stir fry checks all the boxes. You get bursts of colorful veggies, tender chicken, and a bold Thai-inspired sauce, all without refined sugars or grains. You’ll love how quickly it comes together, making it a go-to weeknight meal.
As a bonus, stir-frying locks in nutrients by cooking everything fast. So you get a fresh, satisfying meal without the heaviness you might find in other dinner options. Let’s walk through the essentials to get you cooking in no time.
Ingredients
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- 2 tablespoons cooking oil (coconut or avocado work best)
- 1 cup sliced bell peppers (mix of red, green, or yellow)
- 1 small onion (sliced)
- 1 cup broccoli florets
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 3 tablespoons coconut aminos (Paleo-friendly alternative to soy sauce)
- 1 tablespoon fish sauce (skip if you prefer a lighter flavor)
- 1 teaspoon red chili flakes (adjust to taste)
- Juice of 1 lime
- A pinch of sea salt and black pepper to taste
Directions
- Warm your skillet or wok on medium-high heat, then add the cooking oil.
- Toss in the chicken pieces, season them lightly with salt and pepper, and stir-fry until they’re golden outside and cooked through (around 5 to 7 minutes). Transfer them to a plate.
- In the same skillet, add a bit more oil if needed, then stir-fry the sliced bell peppers, onion, and broccoli florets. You’ll want them slightly tender but still crisp, which should take about 4 minutes.
- Add the minced garlic, grated ginger, and chili flakes, stirring for another minute. This helps release all that wonderful aroma.
- Return the chicken to the skillet. Pour in the coconut aminos, fish sauce, and lime juice. Stir everything together so the sauce coats the chicken and veggies evenly.
- Let the sauce simmer for 1 to 2 minutes, letting the flavors mingle. Taste and adjust any seasonings—maybe a little more salt, pepper, or chili if you want extra heat.
- Serve your stir fry in a bowl or plate, and enjoy while it’s still hot.
Nutrition facts
- Approximate calories per serving: 350
- Protein: around 30 grams
- Carbohydrates: roughly 12 grams (mostly from veggies)
- Fat: about 16 grams
These values can vary based on portion sizes and exact ingredients. If you’d like a lighter or richer version, adjust oil or sauce quantities.
Final thoughts
This dish is a great reminder that sticking to Paleo doesn’t mean missing out on bold flavors. By using coconut aminos, fresh produce, and natural seasonings, you’re keeping your mealtime both healthy and exciting. Pair it with cauliflower rice or simply enjoy it as is—the choice is yours.
If you’re feeling adventurous, switch up the veggies (zucchini or mushrooms are great) or add extra spice with fresh chili peppers. There’s plenty of room to make this stir fry your own.
Frequently asked questions (FAQs)
-
Can I prepare this dish in advance?
Yes. You can chop your veggies and marinate the chicken beforehand. When you’re ready to cook, the actual stir-frying is done in well under 15 minutes. -
What if I can’t find coconut aminos?
You can replace coconut aminos with tamari (gluten-free soy sauce), though it’s less strict for Paleo. Or blend a little extra fish sauce with water, but keep an eye on the saltiness. -
How can I make this a bigger meal?
Serve it with cauliflower rice or mix in zucchini noodles. This adds bulk without adding grains or refined carbs. It’s also a fun way to switch up textures in your dish.
Ingredients
1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
2 tablespoons cooking oil (coconut or avocado work best)
1 cup sliced bell peppers (mix of red, green, or yellow)
1 small onion (sliced)
1 cup broccoli florets
2 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
3 tablespoons coconut aminos (Paleo-friendly alternative to soy sauce)
1 tablespoon fish sauce (skip if you prefer a lighter flavor)
1 teaspoon red chili flakes (adjust to taste)
Juice of 1 lime
A pinch of sea salt and black pepper to taste
Directions
- Warm your skillet or wok on medium-high heat, then add the cooking oil.
- Toss in the chicken pieces, season them lightly with salt and pepper, and stir-fry until they’re golden outside and cooked through (around 5 to 7 minutes). Transfer them to a plate.
- In the same skillet, add a bit more oil if needed, then stir-fry the sliced bell peppers, onion, and broccoli florets. You’ll want them slightly tender but still crisp, which should take about 4 minutes.
- Add the minced garlic, grated ginger, and chili flakes, stirring for another minute. This helps release all that wonderful aroma.
- Return the chicken to the skillet. Pour in the coconut aminos, fish sauce, and lime juice. Stir everything together so the sauce coats the chicken and veggies evenly.
- Let the sauce simmer for 1 to 2 minutes, letting the flavors mingle. Taste and adjust any seasonings—maybe a little more salt, pepper, or chili if you want extra heat.
- Serve your stir fry in a bowl or plate, and enjoy while it’s still hot.
