Paleo + Whole30 Chicken Stir Fry with Cauliflower Rice – a 30 minute healthy dinner or meal prep recipe that is gluten free, grain free, dairy free, sugar free, soy free, clean eating.
Meet the dinner I make at the end of the week almond every single week.
This chicken stir fry is the perfect way to use up all the leftover vegetables in my fridge that didn’t get eaten during the week. Sometimes I use leftover chicken from other dinners too!
My favorite chicken to use for this is boneless, skinless chicken thighs. They have the most flavor, and I love how crispy and golden brown they get when searing them off. Adds tons of flavor.
You can really use any vegetables you have in this stir fry, but I always seem to have leftover bell peppers, zucchini and cabbage. I add in some shredded carrots and scallions, top it all with my absolute favorite paleo + whole30 stir fry sauce, and dinner is ready!
To add more crunch, top it with some chopped roasted cashews. Or sesame seeds. Or even sliced almonds.
Whatever you have on hand will work great.
This stir fry is great on its own. The stir fry sauce thickens nicely. It doesn’t get watery and drippy. I’ve served it warm in a bowl. Or sometimes I’ll go the extra effort and make cauliflower rice to go with it.
It’s delicious either way!
This makes an amazing meal prep also. This recipe makes enough for 5 servings. Lunch for the week in just 30 minutes!
My husband and 2 year old love this. And I love how healthy it is. Whole30, paleo, gluten free, grain free, dairy free, soy free, refined sugar free, clean eating, real food.Print
1.5 pounds boneless skinless chicken thighs, cut into bite size pieces
1 tablespoon olive oil
salt + pepper
2 zucchini, sliced
1 red bell pepper, sliced
1 bunch green onions, chopped (about 1.5 cups)
2 cups shredded cabbage
1 cups shredded carrots
salt + pepper
Paleo + Whole30 Stir Fry Sauce
1/2 cup coconut aminos
1/2 cup chicken stock
1 tablespoon date paste
1 tablespoon arrowroot starch
1 teaspoon rice wine vinegar
1 teaspoon sesame seed oil
2″ piece of ginger, grated or finely minced (or sub ginger paste or ground ginger powder)
2 cloves of garlic, grated or finely minced
2 cups cashews (roasted or raw)
1 batch of cauliflower rice
Stir Fry Sauce
In a small bowl or mason jar, combine all the stir fry ingredients. Whisk to combine. Set aside.
Heat a large skillet over medium high heat. Season the sliced chicken thighs with salt and pepper. Add 1 tablespoon olive oil to the pan, and cook the chicken (in batches if necessary), stirring occasionally, until golden brown and cooked to 165ºF with a meat thermometer, about 7-10 minutes. Transfer to a plate.
In the same pan and cooking oil/chicken drippings, add the green onions, bell pepper and zucchini. Season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften and get a few golden brown char marks, about 7-10 minutes.
Add the shredded cabbage and shredded carrots. Cook, stirring occasionally, another 3-5 minutes until the cabbage and carrots have softened.
Add the chicken back to the pan with the cooking vegetables, and add the stir fry sauce. Turn the heat to low. Cook for another 3 minutes. The stir fry sauce will thicken as it is heated.
Top with cashews and serve warm with cauliflower rice.
Leftovers will keep refrigerated in an airtight container for 5 days.
If not doing whole30, you can substitute honey for date paste if desired
I serve it with raw, room temperature cauliflower rice to keep it simple
Feel free to substitute whatever vegetables you have on hand! Also great with broccoli, bok choy, yellow squash, brussels sprouts, kale, yellow or red onion, mushrooms, spinach, etc. I usually make this at the end of the week with whatever vegetables I need to use up.
This is great for meal prep!
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