Paleo Chicken Stir Fry

Stir-Fry with Garlic Scallion Cauli-Rice

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!

Prep Time15

Cook Time15

Total Time30

Servings:

Author: Lexi

Ingredients

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