Updated June 18, 2023
Indulge in a flavorful and healthy stir-fry that embraces the Paleo lifestyle, offering a delicious alternative to traditional take-out. Packed with wholesome ingredients, this dish can be enjoyed on its own or paired with cauliflower “rice” for a satisfying meal.
Making stir-frys is quick and easy – just toss lean protein and veggies into a wok or skillet and you’ll have a delicious dinner in less than 25 minutes (with minimal clean-up). However, if you’re following the Paleo diet, cooking a stir-fry without soy sauce can be a challenge since soy is not allowed. While a little gluten-free soy sauce may be acceptable occasionally, it’s best to avoid it for strict Paleo adherents. The same goes for sesame oil, a common ingredient in Asian cuisine. While a splash of raw cold-pressed sesame oil might not cause much harm, it’s better to avoid foods not on the recommended list. Instead, opt for coconut oil, the top choice in Paleo cooking. You can replace soy sauce with coconut aminos, available in many grocery stores or online. For a Mediterranean twist, try using balsamic vinegar (which is Primal-friendly, by the way).
Cauliflower “rice” adds texture and compliments perfectly any Asian-style dish. If you haven’t made it before, here is a quick recipe:
Chop coarsely a small head of cauliflower and place in a food processor. Pulse until the texture resembles rice grains. In a large skillet, heat 2 tablespoons coconut oil (or olive oil) and add 1 crushed garlic clove and the cauliflower rice. Cook over a medium heat, stirring gently, until tender, about 5 minutes; season to taste and serve.
Ideally, stir-frys are best made in a wok, but a large heavy bottom skillet would work just as well. Try adding more vegetables, such as mushrooms, Bok Choy, carrots or zucchini for an even more vibrant and nutritionally dense meal.
Broccoli Chicken Stir-fry
Serves 6
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients:
1 ½ tablespoons arrowroot powder
¼ cup water
1/4 cup orange juice (freshly sqeezed)
4 tablespoons coconut aminos (or balsamic vinegar)
2 ½ tablespoons coconut oil
1 pound boneless, skinless chicken breasts, cut into thin strips
1 bunch scallions, trimmed and sliced diagonally
2 large cloves garlic, thinly sliced
1 red bell pepper, seeded and sliced into thin strips
4 cups of broccoli florets
1 teaspoon fresh ginger, finely grated
1 jalapeno pepper, seeded and sliced
½ teaspoon red pepper flakes
Freshly ground black pepper, to taste
To serve:
Cauliflower rice (optional)
Directions:
- In a small bowl, combine arrowroot powder, water, orange juice and coconut aminos and set aside.
- Heat 1 ½ tablespoon coconut oil in a wok or a large skillet. Add chicken and stir-fry for about 5 minutes, or until lightly browned; transfer to a plate with a slotted spoon.
- Heat the remaining 1 tablespoon in the wok and add the scallions, garlic and bell pepper and stir-fry for 30 seconds, then add the broccoli and ginger and continue stir frying for further 1-2 minutes.
- Return chicken to the wok and stir in the arrowroot and coconut aminos mixture. Cook, stirring occasionally, for 1-2 minutes, or until vegetables are tender, but still crunchy.
Nutrition facts per serving (200g):
| calories 292 | total carbs 21g | protein 13g | total fat 18g | cholesterol 31mg | sodium 381mg
