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Paleo + Whole30 Chicken Stir Fry with Cauliflower Rice


  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 1x

Ingredients

Chicken

1.5 pounds boneless skinless chicken thighs, cut into bite size pieces (I get my chicken from ButcherBox, which I highly recommend)

1 tablespoon olive oil

salt + pepper

Vegetables

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

Serving

2 cups cashews (roasted or raw)

1 batch of cauliflower rice


Instructions

Stir Fry Sauce

In a small bowl or mason jar, combine all the stir fry ingredients. Whisk to combine. Set aside.

Chicken

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.

Vegetables

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.

Notes

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!