Paleo Chicken Stir Fry

This Paleo Chicken Stir Fry is here to save your weeknights! It’s a quick, healthy dinner loaded with fresh flavor and ready in under 30 minutes. This dish is gluten-free, dairy-free, low-carb, and Whole30-friendly—and best of all, it’s endlessly customizable based on the veggies you have on hand.

We love serving it over my simple cauliflower rice recipe, but if you prefer, you can serve white rice, sticky rice, or my coconut rice. No matter your base choice, it’s a clean, colorful, and delicious meal that’s as flexible as the ingredients in your fridge!

Why You’ll Love This Paleo Stir Fry

When it comes to easy weeknight dinners, this Paleo Chicken Stir Fry checks all the boxes. It’s quick to pull together – hello dinner under 30 minutes! It’s a great recipe for clearing out the fridge, and as a result, tends to be bursting with colorful, crisp-tender veggies. The recipe is also very customizable with your protein; swap the chicken for steak, pork, or tofu, or keep it all veggies for a meatless option! Best of all, the homemade stir-fry sauce is simple to make, delicious, and ties all ingredients together. Whether cleaning the fridge or craving something fresh and satisfying, this stir fry is our go-to!

Stir Fry Ingredients Needed

*Scroll down to the recipe card for the full recipe and ingredient list, instructions, and nutrition information, including calories, carbohydrates, protein, fats, sodium, etc. 

For the Stir Fry:

• Chicken breast: Lean, high in protein, and cooks quickly. *click here for where I get my chicken*
• Broccoli: Rich in fiber, vitamin C, and antioxidants; adds crispness.
• Red bell pepper: High in vitamin C and adds sweetness and crunch.
• Mushrooms: Earthy umami flavor and a good source of B vitamins.
• Snap peas: Crisp texture, mildly sweet, and rich in vitamin K.
• Baby bok choy: Mild and tender, full of calcium and folate.
• Bean sprouts: Light, crunchy, and a great source of vitamin C.
• Carrots: Sweet and vibrant; high in beta carotene and great color.
• Red onion: Adds sharpness and color; rich in antioxidants.
• Garlic: Adds depth of flavor and is known for its immune-boosting properties.
• Sesame seeds (for garnish): Add nuttiness and texture; rich in healthy fats.
• High heat oil: Use avocado oil or coconut oil for best results.

*You can really use whatever veggies you have on hand.

Stir Fry Sauce:

• Coconut aminos: A soy-free, gluten-free alternative to soy sauce with a subtle sweetness.
• Rice vinegar: Bright acidity to balance flavors.
• Chili garlic paste: Adds a spicy kick and depth.
• Fish sauce: Umami-rich and essential for savory complexity.

For the Cauliflower Rice:

• Fresh cauliflower: A low-carb rice swap packed with vitamin C and fiber.
• Garlic: Boosts flavor and digestion.
• Green onions: Mild oniony bite and color.
• Rice vinegar: Helps brighten the flavor.
• Sea salt: Enhances every bite.

How to Make Paleo Chicken Stir Fry

• Make the Sauce: Whisk together coconut aminos, rice vinegar, chili garlic paste, and fish sauce.
• Cook the Chicken: Brown the diced chicken pieces in a hot skillet. Remove and set aside.
• Stir Fry the Veggies: Add the hearty veggies first (like broccoli, peppers, mushrooms), then toss in quicker-cooking veggies (like bok choy and sprouts).
• Add the Chicken and Sauce: Return the chicken to the pan, pour over the sauce, and cook until everything is perfectly coated and cooked through.
• Make the Cauliflower Rice: Sauté cauliflower rice quickly with garlic, green onions, a splash of vinegar, and sea salt.
• Serve: Top the stir fry with sesame seeds and enjoy hot over cauliflower rice!

How to Store Leftovers

• Refrigerate: Store leftovers in an airtight container for up to 3-4 days in the fridge.
• Reheat: Warm gently on the stovetop over medium heat or in the microwave in 30-second bursts. Add a splash of water or coconut aminos to refresh the sauce.
• Freeze: While best when enjoyed fresh, you can freeze the stir fry. Let cool thoroughly, transfer to freezer-safe containers, and freeze for up to 2 months. Note: texture of some veggies may soften upon reheating.

FAQ’s

More Quick & Healthy Dinners to Try

• Quick Spicy Italian Chicken in Tomatoes
• Egg Roll Soup
• Creamy Tuscan Chicken (Paleo & Keto)
• Sheet Pan Cod with Vegetables in Lemon Herb Sauce

Paleo Chicken Stir Fry

5 from 1 vote

This Paleo Chicken Stir Fry uses cauliflower rice, whatever veggies you have on hand, and is so simple to throw together! It is a great low-carb, dairy-free, egg-free, and gluten-free meal for any night of the week!

Servings 4

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

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Ingredients

  

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For Stir Fry:

• 2 tablespoons rice vinegar
• 3 tablespoons coconut aminos
• 1 tablespoon chili garlic paste more to taste
• 1 teaspoon fish sauce
• 2 tablespoons high-heat oil
• 1 lb. boneless skinless chicken breast, diced into 1/2” pieces
• 1 red onion sliced thin
• 2 cups broccoli florets
• 1 cup mushrooms thinly sliced
• 1 red pepper cored and sliced
• 1/2 cup snap peas
• 2 garlic cloves minced
• 1 bunch baby bok choy sliced in half
• 2 cups bean sprouts
• 1 carrot grated, or peeled to create thin strips
• Sesame seeds for garnish

For Cauliflower Rice:

• 1 head cauliflower riced
• 1 teaspoon seasoned rice wine vinegar
• 2 garlic cloves minced
• 3 green onions thinly sliced
• 1 teaspoon fine sea salt

Instructions

• In a bowl, mix together rice vinegar, coconut aminos, chili garlic paste, and fish sauce. Set aside.
• Heat oil in large skillet over medium-high heat.
• Brown chicken on both sides, about 3-4 minutes each side. Remove from pan.
• Add onion, broccoli, mushrooms, red pepper and snap peas and cook until soft, about 8-10 minutes.
• Meanwhile make cauliflower rice: In a large skillet heat 1 tablespoon of oil. Add in cauliflower rice, seasoned vinegar, salt, and scallions.  Let cook, stirring often, for 3-5 minutes or until the cauliflower starts to soften. Set aside when finished.
• To the stir fry pan add the garlic, bok choy, bean sprouts and carrots and cook for 1 minute.
• Return the chicken to the pan and add the sauce ingredients.
• Cook until the bok choy has wilted and all of the veggies are cooked through.
• Season to taste and serve hot with cauliflower rice. Top with sesame seeds.

Notes

Updated 3/1/2017: Photo updated

Updated 4/10/2019: Recipe update

Nutrition

Calories: 302kcalCarbohydrates: 20.4gProtein: 32.1gFat: 10.7gSaturated Fat: 1.1gCholesterol: 73mgSodium: 237mgFiber: 4.2gSugar: 6.1g

Author: Lexi

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