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Paleo Chicken Stir-Fry

Servings 4 Servings

Ingredients

  • 1/2 cup organic chicken stock
  • 4 Tablespoons coconut aminos (can substitute soy sauce)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons tapioca flour (can substitute cornstarch)
  • 2 Tablespoons safflower oil
  • 6 large cloves fresh garlic, smashed and finely minced
  • 3" piece of fresh ginger root, peeled and finely minced
  • 1 small yellow onion, sliced into very thin strips
  • 1 red bell pepper, cleaned, seeded, and cut into thin strips
  • 1 large head of broccoli florets cut into bite sized pieces and lightly cooked*
  • 3 large carrots, sliced and lightly cooked*
  • 1 pound organic chicken breasts, cut into thin 2" long strips
  • 1 Tablespoon toasted sesame oil (garnish)
  • 2 Tablespoons toasted sesame seeds (garnish)

Instructions

  • In a small bowl, whisk together chicken stock, coconut aminos, salt, pepper, pepper flakes, and tapioca starch. Set aside.
  • Heat oil in a large skillet or wok over medium-high heat. Add the ginger and garlic and heat for one minute.
  • Add the onions and cook for 3 minutes, stirring occasionally.
  • Add the bell pepper and cook for an additional 2 minutes.
  • Push vegetables to the side of the pan, and add the chicken strips. Cook stirring occasionally until cooked through and no longer pink.
  • Add the broccoli and carrots to the pan, stir to combine.
  • Pour in the sauce mixture and stir to combine. Bring sauce to a boil, and removed from heat.
  • Serve with rice, and sprinkle with sesame oil and seeds.

Note:

  • *Place broccoli florets and carrots in a microwave safe bowl. Add 1 Tablespoon of water, cover bowl, and microwave on HIGH for 3 minutes. Drain and set aside.
  • If you decide to use soy sauce, eliminate the teaspoon of salt.

Notes

Recipe from: Lisa at Cooking with Curls
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