Today I’m happy to share a healthy paleo dish from my friend Lisa. Thanks, Lisa! — Amber
Hello! I’m Lisa from Cooking with Curls, where I enjoy making natural, wholesome food in the kitchen. I’m excited to join Amber’s “Healthy Food, Healthy You” month. Although I cut most processed foods from my diet nine years ago, I’m always looking to improve. This year I’m focusing on eating more vegetables and removing the last of the processed items. That search led me to paleo recipes, and I loved the approach. I adapted a stir-fry to be paleo-friendly and want to share this Paleo Chicken Stir-Fry with you. If you prefer, it’s easy to make a non-paleo version too.
The paleo approach emphasizes whole, unprocessed foods—think simple ingredients our ancestors might have eaten. For this recipe I swapped coconut aminos for soy sauce, tapioca flour for cornstarch, and safflower oil for canola. The result is lighter in sodium and lets the vegetables shine. Serve it with cauliflower rice or regular rice for a satisfying healthy meal.
Some other healthy favorites:
- Paleo Cauliflower Rice
- Southwest Chicken Salad with Creamy Cilantro Lime Dressing
- Dark Fudgy Brownies with Avocado
Paleo Chicken Stir-Fry
Amber Brady
4 Servings
Ingredients
- ½ cup organic chicken stock
- 4 Tablespoons coconut aminos (can substitute soy sauce)
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- ¼ 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-inch 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-inch strips
- 1 Tablespoon toasted sesame oil (garnish)
- 2 Tablespoons toasted sesame seeds (garnish)
Instructions
- In a small bowl, whisk together the chicken stock, coconut aminos, salt, pepper, red pepper flakes, and tapioca flour. Set aside.
- Heat the safflower oil in a large skillet or wok over medium-high heat. Add the ginger and garlic and cook for one minute until fragrant.
- Add the onion and cook for about 3 minutes, stirring occasionally.
- Add the red bell pepper and cook an additional 2 minutes.
- Push the vegetables to the side of the pan and add the chicken strips. Cook, stirring occasionally, until the chicken is cooked through and no longer pink.
- Add the broccoli and carrots to the pan and stir to combine.
- Pour in the sauce mixture, stir, and bring to a boil. Remove from heat once the sauce thickens.
- Serve with rice or cauliflower rice and finish with toasted sesame oil and sesame seeds.
Notes
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