Paleo Chinese-Style Chicken and Vegetable Stir-Fry

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

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

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Ingredients

• 1/2 lb Boneless skinless chicken breasts
• 1 large Bell peppers (mixed colors)
• 1 1/2 cups Broccoli florets
• 1 medium Carrots
• 2 Garlic cloves
• 1-inch piece Fresh ginger
• 1 1/2 tbsp Coconut aminos
• 1 tbsp Coconut oil
• 1 stalks Green onions
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Slice the chicken breasts into thin strips. Mince garlic and grate ginger.
2. Chop bell peppers, broccoli into bite-sized pieces, and carrots into thin matchsticks.
3. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
4. Add chicken strips to the skillet, season with a pinch of salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
5. In the same skillet, add the remaining coconut oil. Add garlic and ginger, sauté for 30 seconds until fragrant.
6. Add carrots and cook for 2 minutes, then add bell peppers and broccoli. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp.
7. Return chicken to the skillet. Add coconut aminos and stir well to combine. Cook for another 2-3 minutes to heat through.
8. Slice green onions and sprinkle over the stir-fry before serving.

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

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