Name: Nutritious Paleo Chicken and Vegetable Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Paleo
Ingredients: 6 tbsp coconut aminos (Teriyaki style); 1/2 tbsp tapioca starch (or arrowroot powder as thickener); 5 tbsp chicken broth; 1 medjool date (pitted, for natural sweetness and sauce body); 1/2 tbsp sesame oil (for authentic flavor); 2 tbsp rice vinegar; 1.5 inch ginger (peeled and minced); 5 cloves garlic (minced); 1 handful cabbage (roughly chopped); freshly ground pepper (to taste); 1.5 lb chicken thighs (boneless and skinless, cut into bite-sized chunks); 1 cup snow peas (strings removed); salt (to taste); 1.5 tbsp coconut oil (e.g., Nutiva organic); 1.5 bell peppers (any color, diced into 1/2-inch pieces); 2 cups broccoli (cut into 1-inch florets)

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Introduction

This Nutritious Paleo Chicken and Vegetable Stir Fry is a flavorful, healthy dish perfect for busy weeknights. Packed with fresh vegetables and a savory sauce made from coconut aminos and ginger, it’s both satisfying and easy to make. Enjoy a balanced meal that feels indulgent without the extra carbs.

The dish is a colorful stir-fry served in a white bowl, filled with layers of light brown, tender chicken pieces that have a slightly glossy texture from the sauce. Mixed in are bright green broccoli florets with a bumpy texture, vibrant green sugar snap peas that are smooth and curved, and thin strips of red bell peppers adding a pop of red color. The layers are mixed and evenly distributed, giving a fresh and cooked look with small bits of onion peeking through. The whole bowl rests on a white marbled surface, enhancing the bright colors of the vegetables and chicken. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the sauce:

6 tbsp coconut aminos (Teriyaki style recommended)
1/2 tbsp tapioca starch (or arrowroot powder)
5 tbsp chicken broth
1 medjool date (pitted)
1/2 tbsp sesame oil
2 tbsp rice vinegar
1.5 inch ginger (peeled and minced)
5 cloves garlic (minced)

For the stir fry:

1 handful cabbage (roughly chopped)
Freshly ground pepper (to taste)
1.5 lb chicken thighs (boneless, skinless, cut into bite-sized chunks)
1 cup snow peas (strings removed)
Salt (to taste)
1.5 tbsp coconut oil
1.5 bell pepper (any color, diced into 1/2-inch pieces)
2 cups broccoli (cut into 1-inch florets)

Instructions

Step 1: Prepare the sauce by blending the medjool date, rice vinegar, garlic, ginger, coconut aminos, chicken broth, sesame oil, and tapioca starch until smooth. Reserve 3-4 tablespoons of the sauce in a separate bowl. Toss the chicken pieces in the remaining sauce, coating evenly, and set aside to marinate.
Step 2: While the chicken marinates, prep your vegetables: cut broccoli into florets, dice bell pepper, remove strings from snow peas, and roughly chop cabbage. Heat 1.5 tablespoons of coconut oil in a large pan over medium-high heat. Add all the vegetables and cook for 3 minutes, stirring occasionally until crisp-tender with a slight char. Remove vegetables and set aside.
Step 3: Add another 1.5 tablespoons of coconut oil to the pan over medium-high heat. Working in batches if needed, add the marinated chicken pieces. Season with salt and freshly ground pepper to taste. Cook for 3-5 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Step 4: Reduce heat to medium and pour the reserved sauce over the cooked chicken. Return the cooked vegetables to the pan, stir gently to combine, and cook for 2 minutes. This allows the sauce to thicken slightly and coat the chicken and vegetables evenly.
Step 5: Transfer the stir fry to serving plates while warm. Optionally, garnish with sliced scallions, sesame seeds, or diced red pepper. Serve immediately over cauliflower rice or another paleo-friendly base if desired.

Tips & Variations

Use arrowroot powder as a substitute for tapioca starch if preferred.
Marinating the chicken while prepping vegetables enhances flavor and saves time.
Cooking vegetables separately prevents them from becoming soggy and keeps their crisp texture.
Try adding other paleo-friendly vegetables such as zucchini or mushrooms for variety.
Serve with cauliflower rice or spiralized vegetables for a complete paleo meal.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain texture, stirring occasionally until warmed through. Avoid microwaving for long periods to keep the vegetables crisp.

How to Serve

A close-up view of a white bowl filled with a colorful stir-fry dish showing multiple layers. The bottom layer has mixed cooked vegetables including vibrant green broccoli florets, bright red and yellow bell pepper strips, and light green snap peas. Above the vegetables are golden-brown pieces of cooked chicken with a slightly glossy sauce coating them, adding a shiny texture. Small bits of chopped green onions are scattered on top, enhancing the fresh look. The bowl sits on a white marbled surface, making the colors of the dish pop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs tend to be juicier and more flavorful. If using breast, watch carefully to avoid overcooking and drying out the meat.

Is coconut aminos a good soy sauce substitute?

Absolutely. Coconut aminos provide a similar umami flavor without soy or gluten, making it perfect for paleo and allergy-friendly cooking.