Paleo Chinese-Inspired Stir-Fry Chicken with Vegetables

Chinese · 40 min · Chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

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Ingredients

• 1 lb boneless, skinless chicken breasts
• 3 cups sliced bell peppers (red, yellow, or green)
• 1 cup snap peas
• 2 medium carrots
• 3 cloves garlic cloves
• 1 inch piece fresh ginger
• 3 tbsp coconut aminos
• 2 tbsp olive oil
• 2 stalks green onions

Method

1. Slice the chicken breasts into thin strips. Mince the garlic and ginger. Slice the bell peppers and carrots into thin strips. Chop the green onions.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Add garlic and ginger; sauté for 30 seconds until fragrant.
4. Add bell peppers, carrots, and snap peas to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
5. Return the cooked chicken to the skillet. Add coconut aminos and stir well to combine. Cook for another 2-3 minutes to heat through.
6. Taste and adjust seasoning if needed. Garnish with chopped green onions.
7. Serve hot, garnished with additional green onions if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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