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

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!

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

Ingredients

  • 1 Cup white rice uncooked
  • 1 Lb chicken breast cubed, boneless, skinless
  • 4 tsps ground coriander divided
  • 2 Tbsp olive oil
  • 1 tsp ginger minced, fresh
  • 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 chicken broth reduced-sodium, 2 Tbsp
  • 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
  • sesame seeds for garnish, toasted

Instructions

    Cup of Yum
  1. Prepare your rice as per package directions and cook while you make the stir fry.
  2. 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.
  3. In a very large wok, or frying pan, heat the olive oil up on medium-high heat.
  4. 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.
  5. Add in the chicken and cook until lightly golden brown on each side, about 3-5 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. DEVOUR.

Notes

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

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 387

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.