Servings
Font
Back
Paleo Chicken Stir Fry (Whole30)
5 from 3 votes

Paleo Chicken Stir Fry (Whole30)

This Paleo Chicken stir fry has so many bold flavors! The chicken is so tender, the veggies are flavorful and the stir fry sauce is tasty. This Whole30 chicken stir fry great for a quick meal, meal prep or leftovers!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 318 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 tbsp olive oil
  • 1 ½ pounds chicken thigh cut into 1 inch pieces, cubed
  • 2 carrot sliced, large
  • 1 red pepper diced
  • 2 cups broccoli florets
  • ½ cup snow peas
Sugar Free Stir Fry Sauce
  • ⅓ cup coconut aminos
  • ¾ cup chicken broth
  • 2 tsp ginger fresh
  • 2 tsp garlic minced
  • 1 tbsp tapioca flour or arrowroot powder
  • ¼ tsp lemon juice optional
  • 1 tsp sesame oil optional
  • 1 tsp chili paste optional
  • green onions for garnish

Instructions

    Cup of Yum
  1. First, add olive oil to a large skillet over medium heat.
  2. Once oil is hot, add cubed chicken to pan. Cook for 4 to 5 minutes or until cooked through.
  3. Remove chicken to a plate. Add all veggies to the hot skillet. Cook on medium heat for 4 to 5 minutes or until veggies have softened.
  4. While veggies are cooking, make stir fry sauce. Combine all stir fry ingredients (except green onions) in a bowl.
  5. Once veggies are softened, add cooked chicken back into skillet. Pour stir fry sauce over both chicken and veggies. Stir to combine.
  6. Bring mixture to a light boil then reduce heat to a low simmer. Simmer for 10 minutes or until sauce has thickened.
  7. Finally, remove from heat. Garnish with green onions if desired.

Notes

  • Chicken thighs are typically more flavorful than chicken breasts.  I recommend using thighs, but use breasts if desired.
  • Feel free to use different veggies if desired.
  • Check out my Sugar Free Stir Fry Sauce post for more information.
  • The lemon juice, sesame oil and chili paste are completely optional.  They add some bold flavor and spice to this sauce!
  • Tapioca flour can be replaced by arrowroot starch or cornstarch (not Whole30 or Paleo).
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • To reheat, add to a skillet over low heat with a drizzle of olive oil.  Heat until warmed.

Nutrition Information

Calories 318kcal (16%) Carbohydrates 16g (5%) Protein 35g (70%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 162mg (54%) Sodium 803mg (33%) Potassium 796mg (17%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 6488IU (130%) Vitamin C 92mg (102%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 318

% Daily Value*

Calories 318kcal 16%
Carbohydrates 16g 5%
Protein 35g 70%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 162mg 54%
Sodium 803mg 33%
Potassium 796mg 17%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 6488IU 130%
Vitamin C 92mg 102%
Calcium 60mg 6%
Iron 2mg 11%

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