Paleo Chicken Stir Fry (Whole30)
This Paleo Chicken Stir Fry is an easy 30 minute meal that features fresh bold flavors! It comes together quickly and easily for any night of the week. This Whole30 chicken stir fry is savory, hearty and flavorful!
Why You’ll Love This Recipe
- This stir fry is way better than Chinese takeout!
- It comes together in one skillet in 30 minutes.
- The sticky and slightly sweet teriyaki stir fry sauce is crave worhty.
- The sauce coats the veggies and chicken for one irresistible meal!
- This recipe is great for both leftovers and meal prep.
- It is made without soy sauce, without cornstarch, without rice and without sugar.
- It is Whole30 approved, Paleo, gluten free, dairy free, low carb, and sugar free.
- Check out this Pad Pak (stir fry vegetables) for a Vegan option!
What is Stir Fry?
Stir fry is a traditional Chinese cooking method. Ingredients are cooked in oil while being tossed in a wok. In this case, I used a skillet but feel free to use a wok.
Stir fry commonly includes a type of protein and plenty of vegetables. The ingredients are cut into smaller pieces before sautéing.
Stir fry is great for both Whole30 and Paleo. Add a protein and tons of veggies and you’ve got an easy, healthy and delicious meal! This Sausage Stir Fry is another favorite.
Ingredients & Substitutions
Chicken thighs are best for this stir fry. Chicken thighs are more tender and flavorful than breasts. If needed, use breasts.
The veggies are interchangeable. Feel free to add mushrooms, onions, or any other desired vegetable.
The lemon juice, sesame oil and chili paste are optional for the sauce. Feel free to omit for a more mild stir fry sauce.
The tapioca flour thickens the sauce. If needed, substitute an equal amount of arrowroot powder or cornstarch (not Whole30).
Garnish with green onions and/or sesame seeds if desired.
How To Make
First, add olive oil to a large skillet over medium heat. Once hot, add cubed chicken.
Cook chicken for 4 to 5 minutes or until cooked through.
Once cooked, remove chicken to a plate. Then, add all veggies to the skillet. Cook for 4 to 5 minutes or until softened.
While veggies cook, make stir fry sauce. Combine all ingredients in a bowl and stir.
Once veggies are softened, add chicken back to skillet. Pour stir fry sauce in.
Bring mixture to a light boil. Then reduce heat to a light simmer.
Simmer for 10 minutes or until sauce has thickened.
Finally, remove from heat. Garnish with green onions if desired.
Expert Tips & Tricks
Slice chicken into 1 inch cubes. Cut chicken into evenly sized pieces for even cooking.
Cut veggies into smaller pieces to speed up the cooking time. Be sure to cut broccoli florets into smaller pieces since they usually take longer to cook.
Cook veggies until softened. Hard veggies are not good!
Bring mixture to a boil before lowering heat to a simmer. This helps thicken the stir fry sauce.
How to Serve & Store
Serve Paleo chicken stir fry immediately for best results. Serve over cauliflower rice if desired.
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, add contents to a skillet over low heat with a drizzle of olive oil. Heat until warmed through.
Frequently Asked Questions
Chicken thighs are best since they are more flavorful than breasts.
The stir fry sauce is made from coconut aminos. This is the gluten free and soy free version of soy sauce. You may also like this Chinese Garlic Sauce.
Fresh veggies definitely taste better, but use frozen veggies if needed. You may have to increase cooking time to allow the veggies to soften fully.
You May Also Like
If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more Whole30 recipes, check out my Whole30 Recipes page or Ultimate Guide to Whole30.
Get the Recipe: Paleo Chicken Stir Fry (Whole30)
- 1 tbsp olive oil
- 1 ½ pounds cubed chicken thighs, cut into 1 inch pieces
- 2 large carrots, sliced
- 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 fresh ginger
- 2 tsp minced garlic
- 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
- First, add olive oil to a large skillet over medium heat.
- Once oil is hot, add cubed chicken to pan. Cook for 4 to 5 minutes or until cooked through.
- 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.
- While veggies are cooking, make stir fry sauce. Combine all stir fry ingredients (except green onions) in a bowl.
- Once veggies are softened, add cooked chicken back into skillet. Pour stir fry sauce over both chicken and veggies. Stir to combine.
- Bring mixture to a light boil then reduce heat to a low simmer. Simmer for 10 minutes or until sauce has thickened.
- Finally, remove from heat. Garnish with green onions if desired.
- 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.
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