Paleo Chicken Stir Fry

Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Serves 4

Ingredients

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

Directions

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

Recipe Notes

  1. Updated 3/1/2017: Photo updated
  2. Updated 4/10/2019: Recipe update
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