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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!
Sugar Free Stir Fry Sauce
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
post for more information. Sugar Free Stir Fry Sauce 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.
Calories: 318 kcal , Carbohydrates: 16 g , Protein: 35 g , Fat: 12 g , Saturated Fat: 2 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 5 g , Trans Fat: 1 g , Cholesterol: 162 mg , Sodium: 803 mg , Potassium: 796 mg , Fiber: 3 g , Sugar: 4 g , Vitamin A: 6488 IU , Vitamin C: 92 mg , Calcium: 60 mg , Iron: 2 mg