Chicken Stir Fry with Veggies (Whole30 & Paleo)

I love chicken stir fry with veggies but I wanted to create a recipe that was Whole30 and Paleo. This recipe does not lack in any of the takeout flavors. You can easily switch out any of the veggies based on what you have in the fridge or your preferences. I like to serve this over cauliflower rice! Give it a try and let me know what you think in the comments!

If your looking for other similar “takeout style” recipe, see my Asian Veggie Stir Fry with Baked Salmon.

5 from 2 votes

Chicken and Veggie Stir Fry (Whole30 & Paleo)

Print Recipe

Ingredients

Stir Fry Sauce

• 2 dates
• 1 1/2 tbsp fresh ginger minced
• 5 garlic cloves sliced
• 1 tbsp sesame oil
• 3 tbsp rice vinegar
• 1/3 cup + 1 tbsp coconut aminos
• 2/3 cup bone broth
• 1 tbsp arrowroot

Stir Fry

• 1 tbsp coconut oil or olive oil
• 4-6 chicken breasts or boneless skinless chicken thighs cubed
• 1 large yellow onion cut into chunks
• 2 large carrots sliced
• 1 head of broccoli florets
• 2 red bell peppers cut into chunks
• Green onion

Instructions

• Add dates, ginger, garlic, sesame oil and coconut aminos into a high speed blender. Blend all ingredients until thoroughly combined. Add arrowroot and bone broth and blend again. 
• In a large bowl, add cubed chicken and stir fry sauce. Let marinade for 15 mins – 1 hour. 
• When done marinating, preheat a large wok or sauté pan at medium high heat. Add coconut oil to the pan. Add vegetables and cook for 5 minutes, stirring frequently (veggies will not be fully cooked).
• Add chicken and marinade into pan and cook for 5 more minutes or until chicken is fully cooked and veggies are tender. Reduce heat to medium low and simmer for 2 more minutes or until veggies are at desired tenderness.
• Serve over cauliflower rice if desired and enjoy!