Nutritious Paleo Chicken and Vegetable Stir Fry Recipe
This Nutritious Paleo Chicken and Vegetable Stir Fry is a vibrant and wholesome meal featuring tender chicken thighs and crisp vegetables coated in a flavorful, naturally sweetened sauce made with coconut aminos and fresh ginger. The recipe prioritizes quick cooking for vibrant textures and uses paleo-friendly ingredients to deliver a healthy and satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Paleo, Asian-inspired
- Diet: Gluten Free
Ingredients
Scale
For the Sauce:
- 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)
For the Stir Fry:
- 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)
Instructions
- Prepare the Sauce Base and Marinate the Chicken: Blend the pitted medjool date, rice vinegar, minced garlic, minced ginger, coconut aminos, chicken broth, sesame oil, and tapioca starch until completely smooth. Reserve 3-4 tablespoons of this sauce in a separate bowl. Toss the bite-sized chicken pieces with this reserved sauce to marinate, allowing the chicken to absorb flavor while you prep the vegetables.
- Prep and Quick-Cook the Vegetables: Prepare the vegetables by cutting broccoli into florets, dicing bell peppers, removing strings from snow peas, and roughly chopping cabbage. Heat 1.5 tablespoons of coconut oil in a large pan over medium-high heat until shimmering. Add all the vegetables and sauté for 3 minutes, stirring occasionally, aiming for slight charring while keeping them crisp-tender. Remove vegetables to a plate and set aside.
- Sear the Marinated Chicken: Add another 1.5 tablespoons of coconut oil to the same pan over medium-high heat. Add the marinated chicken pieces in batches if needed to avoid overcrowding. Season with salt and freshly ground pepper. Cook for 3-5 minutes, stirring occasionally, until the chicken is golden brown and cooked through with a flavorful crust.
- Combine and Finish with Sauce: Reduce the heat to medium and pour the remaining sauce from Step 1 over the cooked chicken. Add the cooked vegetables back into the pan and gently stir to combine. Cook for an additional 2 minutes to allow the sauce to thicken slightly and coat all ingredients evenly.
- Serve and Garnish: Transfer the stir fry to serving plates while still warm. Optionally garnish with sliced scallions, sesame seeds, or diced red pepper for added color and flavor. Serve immediately over cauliflower rice or your preferred paleo-friendly base.
Notes
- Cooking vegetables separately first helps maintain their texture and prevents them from becoming mushy.
- Marinating the chicken in the sauce enhances flavor and creates a flavorful crust when seared.
- Use fresh ginger and garlic for best authentic flavor in the sauce.
- Adjust seasoning with salt and pepper according to taste.
- Serve with cauliflower rice or a low-carb base to keep the meal paleo-friendly.
Keywords: Paleo chicken stir fry, gluten free, healthy chicken dinner, quick stir fry, coconut aminos sauce, paleo vegetables, low carb chicken recipe
