Healthy Chicken Stir Fry with Coriander And Spicy Sweet Sauce {Paleo + Super Simple}

Name: Healthy Chicken Stir Fry with Coriander And Spicy Sweet Sauce {Paleo + Super Simple}
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 Cup Uncooked white rice *; 1 Lb boneless skinless chicken breast; 4 tsps ground coriander; 2 Tbsp olive oil; 1 tsp fresh ginger; 2 portobello mushrooms; 1 red bell pepper; 4 cups bok choy; 1/2 Cup + 2 Tbsp Reduced-sodium chicken broth; 1/2 Cup Coconut aminos; 2 Tbsp coconut sugar; 1 Tsp Sriracha; 1 large lime; 1/4 Cup Thai basil; toasted sesame seeds

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 Servings
Calories
387 kcal
Course
Main Course, Dinner
Cuisine
American

Healthy Chicken Stir Fry with Coriander And Spicy Sweet Sauce {Paleo + Super Simple}

Iris Warren

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This healthy chicken stir fry has fresh coriander and a spicy, sweet sauce. It’s a healthy, gluten free and paleo friendly meal that’s ready in 30 minutes!

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Ingredients

Servings

1 Cup Uncooked white rice *
1 Lb boneless skinless chicken breast cubed
4 tsps ground coriander divided
2 Tbsp olive oil
1 tsp fresh ginger minced
2 portobello mushrooms chopped
1 red bell pepper chopped
4 cups bok choy chopped with the stalks and leafy parts divided (about 4 total)
1/2 Cup + 2 Tbsp Reduced-sodium chicken broth
1/2 Cup Coconut aminos
2 Tbsp coconut sugar
1 Tsp Sriracha + additional for garnish, if desired

For serving:

1 large lime juiced
1/4 Cup Thai basil minced
toasted sesame seeds for garnish

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Instructions

Prepare your rice as per package directions and cook while you make the stir fry.
Place the cubed chicken into a large, zip-loc bag and add in 2 tsp of the ground coriander, saving the rest for later. Seal the bag and toss until the coriander evenly coats the chicken. Set aside.
In a very large wok, or frying pan, heat the olive oil up on medium-high heat.
Add in the remaining ground coriander and the fresh garlic and cook, stirring constantly, until golden brown and fragrant. This only takes 30 seconds-1 minute.
Add in the chicken and cook until lightly golden brown on each side, about 3-5 minutes.
Reduce the heat to medium and add in the chopped mushrooms, bell pepper and just the stalk part of the bok choy. Cook until the veggies are tender, about 3-4 minutes.
Stir in the leafy part of the bok choy, along with the chicken broth, coconut aminos, coconut sugar and sriracha. Bring to a boil and cook just for a minute, so that coconut sugar can dissolve.
Divide the rice between 4 plates, and then divide the chicken mixture on top of the rice, making sure to divide the liquid as well (it'll be runny, it's not supposed to be thick.) Squeeze some fresh lime juice on top of each bowl, following by 1 Tbsp each of Thai basil and a sprinkle of sesame seeds. If desired, add more sriracha.
DEVOUR.

Notes

*If you don't eat white rice, feel free to sub in cauliflower rice here!

Nutrition Information

Show Details

Serving 1g Calories 387kcal (19%) Carbohydrates 54g (18%) Protein 30g (60%) Fat 4g (6%) Cholesterol 72mg (24%) Sodium 977mg (41%) Potassium 890mg (25%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 4190IU (84%) Vitamin C 72.6mg (81%) Calcium 95mg (10%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 387 kcal

% Daily Value*

Serving	1g
Calories	387kcal	19%
Carbohydrates	54g	18%
Protein	30g	60%
Fat	4g	6%
Cholesterol	72mg	24%
Sodium	977mg	41%
Potassium	890mg	19%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	4190IU	84%
Vitamin C	72.6mg	81%
Calcium	95mg	10%
Iron	1.7mg	9%