Paleo Chicken and Vegetable Stir Fry
A savory and colorful stir fry combining fall produce with chicken and simple pantry staples, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breast, thinly sliced
- 2 tablespoons avocado oil or olive oil Use avocado oil for higher smoke point.
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced Use fresh for best flavor.
- 1 inch piece fresh ginger, grated
- 2 cups broccoli florets
- 1 cup sliced carrots (about 2 medium)
- 1 cup bell pepper, sliced (any color) Use vibrant colors for a prettier dish.
- 1 medium zucchini, half-moon slices
- 1/4 cup coconut aminos A soy sauce substitute.
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil (optional) Adds depth of flavor.
- Salt and freshly ground black pepper, to taste
- Fresh chopped parsley or cilantro for garnish
- Optional: crushed red pepper flakes for heat
Instructions
Preparation
- Slice the chicken and vegetables, then set sauces and aromatics within reach for a smooth cooking process.
Cooking
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil.
- Once shimmering, add the chicken in a single layer and season lightly with salt and pepper.
- Sear the chicken for 2–3 minutes without moving, then stir and cook until nearly done for another 2 minutes. Remove the chicken to a plate.
- Add the remaining oil to the pan. Sauté onion, garlic, and ginger for 30–60 seconds until fragrant.
- Add carrots and broccoli first and cook for 3–4 minutes, stirring.
- Stir in bell pepper and zucchini, cooking another 2–3 minutes until vegetables are tender-crisp.
- Return the chicken to the pan, pour in coconut aminos and apple cider vinegar, toss everything together, and let the sauce reduce slightly for 1–2 minutes. Finish with sesame oil.
- Adjust seasoning with salt, pepper, or crushed red pepper flakes. Garnish with chopped parsley or cilantro and serve hot.
Notes
For best results, dry chicken before seasoning for a better sear and don't overcrowd the pan. Store leftovers in an airtight container for 3–4 days. Sauce can be stored separately to keep vegetables crisp.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 40gFat: 25gSaturated Fat: 5gSodium: 500mgFiber: 5gSugar: 8g
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