Go Back
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!