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Healthy Paleo Chicken Stir Fry Recipe in your home kitchen in 30 minutes filled with pieces of organic chicken and loads of freshly diced vegetables. | ahealthylifeforme.com
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Paleo Chicken Stir Fry

You can enjoy this Healthy Paleo Chicken Stir Fry in your home kitchen in 30 minutes. Filled with the delicious flavors of organic chicken and loads of freshly diced vegetables.
Servings 4
Author Amy Stafford

Ingredients

  • 1 pound boneless skinless organic chicken thighs or chicken tenders {or a combo of each}
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon coconut oil
  • 1/2 cup coconut amino
  • ½ cup honey
  • ¼ cup mirin
  • 2 tablespoons arrowroot
  • 2 tablespoons water
  • 1 teaspoon Chinese Five Spices {optional}
  • 2 bell peppers trimmed and sliced {I used one red, one orange}
  • 2 small zucchini squash trimmed and cubed {I used one yellow, one green}
  • 1/2 red onion peeled and large diced
  • 1-5 ounce package sliced Shiitake mushrooms
  • 2 cups cooked gluten-free jasmine or basmati rice {omit for paleo}

Topping Options:

  • Sliced jalapeno or serrano pepper
  • Chopped fresh cilantro
  • Toasted Sesame seeds

Instructions

  1. Season the chicken lightly on both sides with 1/2 teaspoon kosher salt. 1/4 teaspoon ground black pepper and set aside.
  2. In a small bowl whisk together arrowroot and water and set aside.
  3. Heat a wok or large skillet over medium-high heat add coconut oil and when melted add chicken, cooking until browned about 5-7 minutes, flip and cook additional 5-7 minutes, or until chicken is cooked through.
  4. Remove chicken from the pan to a plate and lightly tent with foil.
  5. Add peppers, onion, and squash to hot wok or pan, if needed add a bit more coconut oil, and cook stirring until vegetables begin to soften, about 4-5 minutes. Stir in mushrooms and cook additional 4-5 minutes.
  6. Remove vegetables and add to plate with chicken.
  7. Lower wok heat to medium and add in coconut amino, Chinese Five Spices, honey, and mirin, Mix in arrowroot and water mix. Bring the mixture to a boil, then reduce to a simmer, stirring pretty consistently. Once the sauce thickens, toss the chicken into coat and then vegetables. Remove from heat and if using rice spoon rice into serving bowls then stir fry. Top with sliced peppers, cilantro and sesame seeds {optional}