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Paleo Asian Chicken Stir-Fry

Switch out veggies with what you have on hand.  Carrots, mushrooms, broccoli are good choices.
  • 2 tbsp olive or coconut oil
  • 2 large chicken breasts, diced into 1" cubes
  • 1 bell pepper, any color
  • 1 large white onion, diced
  • 1 zucchini, diced into small chunks (or 4 tiny zucchinis, as pictured)
  • 1 tbsp coconut aminos
  • 1 tsp+ sriracha sauce (start with ½ tsp and work your way up to get flavor you like- this is spicy!)  (or use your favorite stir-fry sauce)
  • handful pea shoots
  1. In a heavy cast iron pan, heat oil until shimmery.
  2. Add chicken, cook on medium high heat until just browned, 5 minutes.
  3. Add onions and peppers, cook until slightly browned- about 5 minutes.
  4. Add zucchini, keep cooking until everything is nicely browned, about 6 minutes.
  5. Add coconut aminos and stir well.
  6. Slowly add sriracha sauce until desired heat level- this sneaks up on you, so add slowly. You can always add more, but you can't take away if you add too much!
  7. Throw pea shoots in while still on stove, and toss mixture until shoots start to soften, about 2 minutes.
  8. Remove from heat and eat immediately!
  9. Can be eaten as-is, or added to a lettuce wrap.  Or if you don't want it Paleo, serve over rice.

Adapted from http://sweetcsdesigns.com/paleo-asian-chicken-stir-fry/


This entry is related to the following products. Click on any of them for more information.
Onion, Pepper: Bell or Sweet, Zucchini, Carrot, Micro greens: pea shoots, Pea tendrils,

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