/Chicken And Vegetable Stir-Fry

Chicken And Vegetable Stir-Fry

Busy days call for relaxed evenings – where everyone is smiling, content, happy to be at home and well-fed. To accomplish this after-work “bliss”, would be an amazing feat, almost impossible. And yet we have found a way to create a sense of peace around the dinner table. A nutritious Paleo stir-fry is the simple answer to homemade fast food, always. Eating healthy means we don’t eat out, much. Of course, there are always exceptions to the rule. Dining out can be fun and dish washing-free, but if one has the power to cook and eat healthy home-cooked food, why choose otherwise?

When we are in a hurry, we always set our thoughts on making dinner as uncomplicated as possible. That doesn’t always mean a few ingredients, we do appreciate diversity after all. What is does mean, is that we can heat up a skillet, add some oil and sliced chicken breasts, then cook until tender. Remove meat from the pan, toss in the veggies which you sliced while the meat was cooking and let them cook for ten minutes or so, while you sit and sip a thyme lemonade. It sounds more complicated than it is! When cooking comes naturally, your motions will flow and dinner will be on the table in no time at all.

If you don’t have any sesame oil on hand, you’ll likely already have a substitution nearby -fish sauce, honey, or omit it. Use whatever flavors speak to you.

Chicken And Vegetable Stir-Fry Recipe

Serves: 4 Prep: 25 min Cook: 15 min

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 2 chicken breasts, sliced
  • 1 cup broccoli florets
  • 1 bell pepper, sliced
  • 2 carrots, julienned
  • 2 celery stalks, thinly sliced
  • 1 onion, sliced
  • 1 cup mushrooms, chopped
  • 1 cup bean sprouts
  • 2 tbsp. coconut oil
  • 1/4 cup coconut aminos
  • 1 tsp. sesame oil
  • Sea salt and freshly ground black pepper


  1. Heat coconut oil in a skillet, or wok, over medium-high heat.
  2. Season the chicken to taste and cook until no longer pink, remove from skillet and set aside.
  3. Add all of the remaining vegetables and cook until they just start to soften, 6 to 8 minutes.
  4. Drizzle the coconut aminos and sesame oil over the vegetables, add the chicken back to the skillet, give everything a good stir, cover and cook another 2 to 3 minutes.
  5. Add the bean sprouts and cook for 2 minutes, then serve.

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