Paleo Dinner Recipes:
Easy Chicken Stir Fry with Broccoli
This simple recipe can be tweaked as much as you like, so you can add your favorite veggies and seasonings to make it your own. Consider a visit to your local farmers’ market and choose some seasonal organic produce to add to the recipe. We are using chicken as our protein and adding vegetables, garlic, ginger, coconut aminos and coconut oil for a really satisfying flavor.
Although the red bell pepper, carrots, onion and broccoli work nicely here, adding plenty of color and nutrients, you might prefer to use a green or yellow bell pepper, or even put some asparagus or kale in there. This recipe makes 3 servings.
If you want to finish the stir-fry off with some sesame seeds, either use them as they are or toast them by heating them in a dry pan, tossing often, until aromatic and golden brown. Keep an eye on them if you choose to toast them in a pan because they can toast very quickly and need to be stirred or tossed frequently so they brown evenly and don’t just burn on one side. Once your stir fry is done, consider using it to top cauliflower rice to make a healthy and delicious easy paleo meal.
Ingredients:
2 tablespoons olive oil
1 lb boneless skinless chicken breasts, in 1-inch cubes
Salt and pepper black pepper, to taste
1 thinly sliced small white onion
1 thinly sliced red bell pepper
1/2 teaspoon grated fresh ginger
3 minced garlic cloves
2 shredded carrots
1/2 head broccoli, broken into florets
1 teaspoon coconut oil
1 tablespoon coconut aminos
Method:
Heat the oil in a skillet. Grind some salt and pepper over the chicken, then add it to the skillet and cook until golden brown. Now stir in the onion, bell pepper and ginger, and sauté for 5 minutes.
Next add the garlic, carrots and broccoli and keep stir-frying for a further 3 or 4 minutes, using a spatula or spoon to keep the ingredients moving in the pan.
You can cook the ingredients as tender as you wish, but al dente (still crisp) is always good in stir-fries. Add the coconut oil and coconut aminos, stir them in and serve the finished stir-fry immediately.
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breasts, in 1-inch cubes
- Salt and pepper black pepper, to taste
- 1 thinly sliced small white onion
- 1 thinly sliced red bell pepper
- ½ teaspoon grated fresh ginger
- 3 minced garlic cloves
- 2 shredded carrots
- ½ head broccoli, broken into florets
- 1 teaspoon coconut oil
- 1 tablespoon coconut aminos
- Heat the oil in a skillet.
- Grind some salt and pepper over the chicken, then add it to the skillet and cook until golden brown.
- Now stir in the onion, bell pepper and ginger, and sauté for 5 minutes.
- Next add the garlic, carrots and broccoli and keep stir-frying for a further 3 or 4 minutes, using a spatula or spoon to keep the ingredients moving in the pan.
