(WHOLE30, GLUTEN FREE, GRAIN FREE, DAIRY FREE, PALEO)

This Whole30 approved stir fry could not be any easier or more flavorful!  Chicken and veggies cook together and then simmer in an Asian inspired stir fry sauce – the end result is one super easy and delicious meal.  This stir fry is easy enough for weeknights but packs quite the flavor punch.  It’s absolutely delicious as leftovers as well.  Make a big batch and have it on hand for the next few days!

The first step here is to cook the chicken.  I like to dice my chicken into about 1 inch pieces to ensure quick and uniform cooking.  Once the chicken has been browned on all sides, add in your veggies.  I used red pepper, broccoli and carrots but feel free to customize this to your liking!  The vegetables will cook for a few minutes before it’s time to add in the sauce.  The sauce is made with only coconut aminos and garlic.  Coconut aminos is the gluten and soy free equivalent of soy sauce.  It adds a ton of color and flavor to the dish.  Once the chicken and veggies have simmered in the sauce, remove some of the sauce to a small cup.  Stir in tapioca flour to the sauce; this really thickens up the sauce.  Pour this little mixture back into the skillet and continue cooking until the sauce reaches your desired thickness.  The longer it cooks, the thicker it’ll become.  Before serving, cut into a piece of chicken to make sure it is cooked completely through.  Time to eat!

This chicken stir fry is made with good for you ingredients and tastes just as delicious as your favorite takeout.  Since it comes together in 30 minutes or so, it’s perfect for busy weeknights or when you want something quick and easy.  The leftovers reheat easily and taste just as good the next day.  Stir fry is a staple in our house since it’s so easy to make and it’s easy to double or triple.  I hope you try this and enjoy it as much as I do!

 

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Course: Breakfast, Lunch, Dinner
Servings: 4-6

Ingredients:

2 lbs chicken thighs or breasts, cut into 1 inch pieces
Pinch ground pepper
2 TBL olive oil
1 red pepper, diced
2 cups broccoli
1 cup diced carrots
1/2 cup Big Tree Farms Coconut Aminos
1 TBL minced garlic
2 TBL tapioca flour
Green onions, for garnish

Directions:

Add olive oil to a skillet over medium heat.  Sprinkle ground pepper over chicken and add to pan.  Cook for 4-5 minutes or until chicken is browned on all sides.

Add diced peppers, broccoli and carrots to the skillet. Cook 2-3 minutes or until just softened.

In a small bowl, mix together coconut aminos and minced garlic.

Pour this sauce over chicken and veggies.

Allow to simmer on medium low for 10-15 minutes or so until chicken is cooked through and veggies are tender.

Carefully remove about 1/4 cup of the sauce and add it to a small bowl.  Whisk in tapioca flour.  Add this mixture back into the skillet and cook for about 3-4 minutes or until sauce reaches desired thickness.

Garnish with green onions if desired.