Seasonal Glow Paleo Stir Fry (Printable)
Nutritious stir fry with chicken, seasonal vegetables, and a flavorful paleo sauce for a quick healthy meal.
# List of ingredients:
→ Protein
01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 medium red bell pepper, sliced
03 - 1 medium zucchini, sliced into half-moons
04 - 1 cup broccoli florets
05 - 1 cup snap peas, trimmed
06 - 2 medium carrots, julienned
07 - 3 green onions, sliced
→ Aromatics & Fats
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
10 - 2 tbsp coconut oil
→ Sauce
11 - 3 tbsp coconut aminos
12 - 1 tbsp lime juice
13 - 1 tsp fish sauce (optional, paleo compliance check recommended)
14 - 1 tsp honey (optional)
15 - ½ tsp sea salt
16 - ¼ tsp black pepper
→ Garnish
17 - 2 tbsp fresh cilantro, chopped
18 - 1 tbsp sesame seeds (optional)
# Steps:
01 - Whisk together coconut aminos, lime juice, fish sauce, honey, sea salt, and black pepper in a small bowl. Set aside.
02 - Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add chicken slices and stir fry for 4 to 5 minutes until cooked and lightly golden. Remove chicken and set aside.
03 - Add remaining tablespoon of coconut oil to the skillet. Stir fry garlic and ginger for 30 seconds until fragrant.
04 - Incorporate broccoli florets, julienned carrots, and snap peas. Stir fry for 2 minutes.
05 - Add sliced red bell pepper and zucchini to the skillet. Continue cooking for 2 to 3 minutes until vegetables are tender-crisp.
06 - Return chicken to the skillet, pour prepared sauce over ingredients, and toss for 1 to 2 minutes until evenly coated and heated through.
07 - Remove from heat, sprinkle sliced green onions, chopped cilantro, and optional sesame seeds on top. Serve immediately.
# Expert Advice:
01 -
- It's ready in thirty minutes flat, which means weeknight dinners actually happen without takeout boxes piling up.
- Every bite stays crisp and alive, never mushy or overdone—the vegetables sing instead of surrender.
- You feel genuinely good eating it, no afternoon slump or regret, just clean energy and satisfaction.
02 -
- Pat your chicken dry before it hits the pan—moisture is the enemy of browning, and browning is what makes it taste like you know what you're doing.
- Don't add all your vegetables at once; staggering them by cooking time means nothing turns to soft disappointment while you wait for other things to catch up.
- The sauce should taste bold when you taste it alone—almost too salty, almost too sharp—because it distributes across the whole dish and seasons everything evenly.
03 -
- Prep everything before you start cooking—a mise en place moment saves you from scrambling and lets you actually enjoy the process instead of panicking.
- If your pan feels crowded and steaming instead of searing, work in two batches; a crowded pan is the fastest way to turn a stir fry into a sad vegetable stew.