• Easy Chicken Stir Fry

    Easy Chicken Stir Fry | stupideasypaleo.com

    Some of my favorite meals are things I just throw together with the ingredients I have on hand. This recipe’s inspiration came from Nom Nom Paleo: a quick stir fry with lots of veggies and big bold flavors. The secret to winning big in the kitchen is to have some key items on hand at all times: aromatics like garlic, ginger and onions; flavorings such as vinegars, coconut aminos and fish sauce; canned pantry items like coconut milk, sardines, salmon and crushed tomatoes. With basics like this in your pantry plus a good selection of herbs and spices, it’s easy to make something tasty and not boring. Can we stop doing boring food? Agreed? Agreed.

    Easy Chicken Stir Fry

    Preparation 2017-03-29T00:00:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves 1     adjust servings

    Ingredients

    • Coconut oil or fat of choice
    • 2 onions, sliced
    • 6 oz. (170 g) bok choy, chopped
    • 4 oz. (120 g) shiitake mushrooms, sliced
    • Thumb-sized piece of ginger, finely chopped
    • 2 garlic cloves, finely chopped
    • 1/2 cup (120mL) chicken broth
    • 2 teaspoon rice wine vinegar
    • 2 teaspoon coconut aminos
    • 1 teaspoon fish sauce
    • Leftover chicken, pulled from the bone (any protein would work)

    Instructions

    1. Prepare veggies (slice onions and mushrooms, chop bok choy and finely chop ginger and garlic).
    2. Heat a large skillet over medium-low and add a spoonful of your fat of choice. Sweat onions until translucent and soft, about 10 minutes. Adding a sprinkle of salt will help in this process (draws out the moisture because of hypertonicity…it’s science, yo).
    3. Turn up the heat to medium-high. Add garlic and ginger and cook for about 30 seconds. It should start to smell amazing in your kitchen.
    4. Add the mushrooms and sautee until softened, about 4-5 minutes.
    5. Then, add the bok choy, broth, vinegar, coconut aminos and fish sauce. Heat until the bok choy softens and cooks down, just a few minutes.
    6. Add the chicken and heat through.

    by

    Easy Chicken Stir Fry
    Ingredients
    • [url href=”http://amzn.to/16xApPV” target=”_blank”]Coconut oil [/url]or fat of choice
    • 2 onions, sliced
    • 6 oz. (170 g) bok choy, chopped
    • 4 oz. (120 g) shiitake mushrooms, sliced
    • Thumb-sized piece of ginger, finely chopped
    • 2 garlic cloves, finely chopped
    • 1/2 cup (120mL) chicken broth
    • 2 teaspoon rice wine vinegar
    • 2 teaspoon [url href=”http://amzn.to/18coWKA” target=”_blank”]coconut aminos[/url]
    • 1 teaspoon [url href=”http://amzn.to/16JqEhG” target=”_blank”]fish sauce[/url]
    • Leftover chicken, pulled from the bone (any protein would work)
    Instructions
    1. Prepare veggies (slice onions and mushrooms, chop bok choy and finely chop ginger and garlic).
    2. Heat a large skillet over medium-low and add a spoonful of your fat of choice. Sweat onions until translucent and soft, about 10 minutes. Adding a sprinkle of salt will help in this process (draws out the moisture because of hypertonicity…it’s science, yo).
    3. Turn up the heat to medium-high. Add garlic and ginger and cook for about 30 seconds. It should start to smell amazing in your kitchen.
    4. Add the mushrooms and sautee until softened, about 4-5 minutes.
    5. Then, add the bok choy, broth, vinegar, coconut aminos and fish sauce. Heat until the bok choy softens and cooks down, just a few minutes.
    6. Add the chicken and heat through.
    Notes
    Equipment needed:[br][url href=”https://www.amazon.com/Premium-Class-8-Inch-Stainless-Steel-Knife/dp/B00R200LKU/ref=sr_1_12?ie=UTF8&qid=1470355363&sr=8-12&keywords=Knife” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”https://www.amazon.com/Nonstick-Jumbo-Cooker-inches-5-5-Quart/dp/B00VGZ9XVA/ref=sr_1_3?ie=UTF8&qid=1470355627&sr=8-3&keywords=Large+skillet” target=”_blank”]Large skillet[/url][br][url href=”https://www.amazon.com/Sage-Spoonfuls-Jars-Glass-Storage/dp/B00LV5Y59A/ref=sr_1_1_a_it?ie=UTF8&qid=1470355691&sr=8-1&keywords=Spoonful” target=”_blank”]Spoonful[/url][br][url href=”https://www.amazon.com/KitchenAid-Nylon-Short-Turner-Black/dp/B005D6FX3K/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1470355710&sr=1-1&keywords=Spatula” target=”_blank”]Spatula[/url]

     

    Easy Chicken Stir Fry | stupideasypaleo.com

     

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    15 thoughts on “Easy Chicken Stir Fry

    1. I made this tonight, and it was delicious!!!! I’m going to share it with my friends. I’ve been looking for healthier recipes for my family, and have found a bunch of awful tasting recipes. I’m so glad I found your site. I can’t wait to try more! Thanks for posting.

    2. This recipe is AWESOMELY DELICIOUS!! I made it 3 days ago and I have another batch on the stove cooking right now. My personal trainer is on the paleo diet and I make him lunch every Friday and he absolutely loved it. My daughter and I came home after the gym and we finished it off almost fighting over the last of it on the stove! Lol. This is a keeper in my recipe box!! Thank you!!!

    3. This looks delicious!! If I wanted to use fresh meat instead of leftovers, how would you recommend cooking it?

      1. Hi Spencer! I would cook the fresh meat until done, then remove it from the pan. Then cook the veggies in the same pan and add the cooked meat back when the veggies are done so it doesn’t overcook.

      1. Hi Nadia…a couple shakes of fish sauce will give you that umami flavor. If you can’t find that, you can always leave it out and just use salt and pepper.

      1. 1 or 1 and leftovers. I guess the question to ask is, “How hungry are you?” Servings sizes are pretty personal 🙂

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