Chicken Stir Fry with Veggies and Garlic Sauce

Chicken Stir Fry with Veggies and Garlic Sauce

Chicken Stir Fry with Veggies and Garlic Sauce {Paleo, Whole30}

This easy chicken stir fry is better than takeout, so much healthier and quick to throw together for a weeknight dinner.  The garlic sauce is packed with flavor and made with Paleo and Whole30 friendly ingredients.  Delicious served alone or over fried cauliflower rice, kid approved and packed with veggies!

Ingredients

sauce, blend:

veggies:

  • 2 cups broccoli florets
  • 1 medium bell pepper thinly sliced
  • 1 cup snow peas
  • Handful shredded cabbage or slaw mixture*
  • 1 1/2 Tbsp coconut oil or olive oil

chicken:

  • 1.25 – 1.5 lbs boneless skinless chicken thighs sliced into 1” pieces
  • 1 1/2 Tbsp coconut oil or olive oil
  • Salt and pepper

Instructions

  1. Make sure chicken and veggies are sliced/chopped as needed before beginning.
  2. In a high speed blender or food processor, blend all sauce ingredients until smooth. Place sliced chicken in a large bowl and pour 3-4 Tbsp of sauce over chicken, toss to evenly coat.
  3. Heat a large nonstick skillet or wok over medium-high heat and add oil once hot. Once skillet is fully heated, add 1 1/2 Tbsp oil. Add all the veggies and stir to coat. Cook, stirring to avoid browning, about 3 minutes – do not overcook at this stage. Veggies should just begin to soften. Remove veggies to a plate or bowl and cover with foil, set aside.
  4. Add remaining 1 1/2 Tbsp oil to skillet and keep heat set on med-hi/hi. Add all chicken, leaving any marinade in the bowl. Sprinkle lightly with sea salt and pepper. Cook, stirring to brown evenly, about 3-5 minutes or until cooked through (the thinner you sliced your chicken, the quicker it will cook.)
  5. Lower heat to medium and pour all sauce over chicken, then add veggies back in. Stir, and allow to simmer another 2 minutes or until sauce thickens and veggies are crisp-tender. Serve hot, alone or over cauliflower rice. Garnish with scallions, sesame seeds or a bit of crushed red pepper for spice. Enjoy!

Nutrition: Calories: 288kcal Fat: 14g Saturated fat: 2g Cholesterol: 107mg Potassium: 525mg

Carbohydrates: 13g Fiber: 2g Sugar: 5g Protein: 24g

Recipe Courtesy: Michele Paleorunningmom.com

Posted in

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe to our weekly newsletter chock full of exercise and healthy lifestyle tips, recipes and motivation.

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.
Give us a try

3 for $99

INCLUDES:
A Complimentary Consultation
1 Fitness Assessment Session
2 Additional Private Training Sessions

LEARN MORE