When life gets busy, dinner needs to be fast, filling, and stress-free. That’s where stir fry steps in, especially this Paleo Chicken Stir Fry, which checks all the boxes for flavor, simplicity, and clean eating. It’s the kind of dish that looks and tastes impressive but is secretly one of the easiest meals you can throw together at the end of a long day.
The real beauty of a stir fry is its flexibility. You can use whatever veggies you have on hand, bell peppers, broccoli, snap peas, carrots, zucchini, and watch them come alive with color and crunch in a hot pan. Paired with thin slices of chicken breast and tossed in a savory garlic-ginger sauce made with coconut aminos and sesame oil, the whole thing becomes more than the sum of its parts. It’s fast food without the guilt, and it delivers big on flavor without any dairy, grains, or processed ingredients.
Paleo recipes can sometimes feel restrictive, but this one brings the comfort of a classic stir fry without the soy sauce, sugar, or cornstarch. The use of coconut aminos provides that deep umami taste, while a splash of sesame oil adds a warm, nutty aroma. For a little extra thickness, arrowroot powder does the trick without messing with your paleo goals.
This dish is especially satisfying when served over cauliflower rice, but it’s hearty enough to stand on its own. It’s also a great way to meal prep—just double the batch, store it in the fridge, and you’ll have clean, delicious lunches all week.
What makes this stir fry truly special is how easy it is to make it your own. Want it spicy? Add a pinch of red pepper flakes. Love mushrooms? Toss them in. Don’t eat chicken? Swap it out for shrimp or beef. It’s endlessly customizable, which is exactly what makes it a go-to recipe in any paleo kitchen.
Clean, colorful, and comforting – this Paleo Chicken Stir Fry brings it all to the table.
Ingredients
- 2 chicken breasts boneless, skinless, sliced
- 2 tbsp coconut oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- onion small, sliced
- 2 cloves garlic minced
- 1 tsp ginger grated
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tbsp arrowroot powder
- 1/4 cup chicken broth
- Salt and pepper to taste
- sesame seeds for garnish
Instructions
- In a small bowl, whisk together coconut aminos, fish sauce, honey, arrowroot powder, and chicken broth. Set aside.
- Heat coconut oil in a large skillet or wok over medium-high heat.
- Add chicken slices and cook until browned and cooked through, about 5-6 minutes. Remove from skillet and set aside.
- In the same skillet, add bell peppers and onion. Stir fry for 3-4 minutes until vegetables are crisp-tender.
- Add garlic and ginger to the skillet and cook for an additional 1 minute.
- Return cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Cook for another 2-3 minutes, until the sauce has thickened.
- Season with salt and pepper to taste.
- Remove from heat and garnish with sesame seeds.
- Serve hot and enjoy!