Paleo Chinese-Style Stir-Fried Chicken with Vegetables

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

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Ingredients

• 1 lb Skinless chicken breasts
• 2 cups, sliced Bell peppers (red and yellow)
• 2 cups Broccoli florets
• 1 cup, sliced Carrots
• 3 Garlic cloves
• 1-inch piece Fresh ginger
• 3 tablespoons Coconut aminos
• 2 tablespoons Coconut oil
• to taste Sea salt
• to taste Black pepper

Method

1. Slice chicken breasts into thin strips and season lightly with sea salt and black pepper.
2. Mince garlic and grate ginger. Set aside.
3. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
4. Add chicken strips to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
5. In the same skillet, add remaining coconut oil. Sauté garlic and ginger until fragrant, about 1 minute.
6. Add sliced bell peppers, broccoli florets, and carrots to the skillet. Stir-fry for 7-10 minutes until vegetables are tender-crisp.
7. Return cooked chicken to the skillet. Add coconut aminos and stir well to combine. Cook for an additional 2-3 minutes to heat through.
8. Taste and adjust seasoning with more sea salt or pepper if needed. Serve hot.

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

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