Chicken Stir Fry with Veggies and Garlic Sauce {Paleo, Whole30}

Jump to Recipe Whole 30Nut FreeEgg FreeNo Added Sugar

This delicious post was sponsored by Nakano Natural Rice Vinegar and all opinions are my own.

This easy chicken stir fry is better than takeout, so much healthier and quick to throw together for a weeknight dinner.  The garlic sauce is packed with flavor and made with Paleo and Whole30 friendly ingredients.  Delicious served alone or over fried cauliflower rice, kid approved and packed with veggies!

Making good-for-you “takeout” meals is one of the most fun (and rewarding!) parts of paleo, in my opinion.

I think it’s because there’s something sort of magical about takeout that makes us believe it’s impossible to recreate at home, especially if you’re someone who doesn’t do much cooking in the first place.  It’s okay, I was that someone years ago!

But trust me, not only can you recreate takeout recipes at home, but you can do it SO much healthier, and in this case, Paleo and Whole30 friendly.   Now that is sweet savory awesome sauce status if you ask me.

So, here we go – a chicken stir fry with tons of veggies and that sweet savory awesome (garlic) sauce I just mentioned.  Now, a couple of secrets to stir fry success.

Secret number 1: chicken breasts dry out.  Okay, I guess that’s not a secret AT ALL.  How I deal with the issue, however, is to simply not use them in stir fries.

I use boneless skinless chicken thighs instead!  And, they are about 10000% better in stir fries than the breasts, really, because they don’t dry out the least bit and the sauce soaks in with the extra fat from the chicken and creates even more flavor.

Secret number 2:  Use veggies that you LOVE!  Again, maybe this isn’t totally a secret, but since you’re the one who’s in ultimate control in YOUR kitchen, choose which veggies YOU want in your stir-fry.  I went with broccoli, peppers, snow peas and a bit of shredded cabbage that I had on hand.   Whichever veggies you choose, make sure they’re all sliced/chopped mostly-equal in size before you begin cooking.

Secret number 3, the awesome sauce – because the sauce can make or break the meal!

I’ve always thought that Whole30 friendly sauces are the key to “fun” Whole30 (and paleo) meals.  By “fun”, I guess I’m really saying not-boring (plain meat and veggies can’t stand alone, no matter how perfectly they’re cooked!) and reminiscent of our pre-paleo favorites.

The sauce here, in my opinion, totally replicates the flavors of a chicken veggie stir fry you’d get with your Chinese takeout.  The sauce is every-so-slightly sweetened with a single medjool date, and coconut aminos replaces the soy sauce.

You get a big flavor punch from fresh garlic and ginger, and tanginess from the Nakano Natural Rice Vinegar!  Yes, even though “rice” is in the title here, rice vinegar is a-okay to consume on a paleo diet and while doing the Whole30.

Nakano all natural rice vinegar adds great flavor to sauces and marinades without being overwhelming and it was the perfect touch for the garlic sauce in my stir fry. It contains NO sugar, sodium, fat, calories, and it’s gluten-free!

As a thickener (because a watery stir fry is a sad one, don’t you think?) a touch of tapioca or arrowroot flour will do the trick.  Some chicken bone broth and sesame oil completed this simple sauce that made my stir fry downright addicting!

I think by now we’re just about ready to get started!  I hope you’re hungry and already chopping up those veggies – this will go fast once the heat’s on – let’s stir-fry!

Chicken Stir Fry with Veggies and Garlic Sauce {Paleo, Whole30}

Chicken Stir Fry with Veggies and Garlic Sauce {Paleo, Whole30}

This easy chicken stir fry is better than takeout, so much healthier and quick to throw together for a weeknight dinner.  The garlic sauce is packed with flavor and made with Paleo and Whole30 friendly ingredients.  Delicious served alone or over fried cauliflower rice, kid approved and packed with veggies!

Author: Michele RosenPrep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesCourse:Dinner, LunchCuisine:Paleo, Whole30Servings: 5 Print this RecipeDid you make this recipe?Leave a review4.64 from 55 votes

Ingredients

Sauce, blend:

1medjool datepitted (softened if necessary*)2TbspNakano All Natural Rice Vinegar4clovesgarlicsliced1inchfresh gingerpeeled and sliced1/4cup + 1 Tbspcoconut aminos1/4cup + 1 Tbspchicken bone broth1/2Tbspsesame oil1/2Tbsptapioca or arrowroot starch

Veggies:

2cupsbroccoli florets1medium bell pepperthinly sliced1cupsnow peasHandful shredded cabbage or slaw mixture*1 1/2Tbspcoconut oil or olive oil

Chicken:

1.25 – 1.5lbsboneless skinless chicken thighs sliced into 1” pieces1 1/2Tbspcoconut oil or olive oilSalt and pepper

Instructions

Make sure chicken and veggies are sliced/chopped as needed before beginning.In a high speed blender or food processor, blend all sauce ingredients until smooth. Place sliced chicken in a large bowl and pour 3-4 Tbsp of sauce over chicken, toss to evenly coat.Heat a large nonstick skillet or wok over medium-high heat and add oil once hot. Once skillet is fully heated, add 1 1/2 Tbsp oil. Add all the veggies and stir to coat. Cook, stirring to avoid browning, about 3 minutes – do not overcook at this stage. Veggies should just begin to soften. Remove veggies to a plate or bowl and cover with foil, set aside.Add remaining 1 1/2 Tbsp oil to skillet and keep heat set on med-hi/hi. Add all chicken, leaving any marinade in the bowl. Sprinkle lightly with sea salt and pepper. Cook, stirring to brown evenly, about 3-5 minutes or until cooked through (the thinner you sliced your chicken, the quicker it will cook.)Lower heat to medium and pour all sauce over chicken, then add veggies back in. Stir, and allow to simmer another 2 minutes or until sauce thickens and veggies are crisp-tender. Serve hot, alone or over cauliflower rice. Garnish with scallions, sesame seeds or a bit of crushed red pepper for spice. Enjoy!

Recipe Notes

*Optional – use your favorite veggies, making sure they’re cut small enough to stir-fry.

 

Nutrition

Calories: 288kcalCarbohydrates: 13gProtein: 24gFat: 14gSaturated Fat: 2gCholesterol: 107mgSodium: 455mgPotassium: 525mgFiber: 2gSugar: 5gVitamin A: 1210IUVitamin C: 75.4mgCalcium: 43mgIron: 1.8mg

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Want More Whole30 and Paleo Takeout Recipes?  Try One of These!

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