Easy Chicken Stir Fry for a quick weeknight dinner? Yes please!
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 Chicken Stir Fry
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 (Paleo, Gluten-Free)
Easy Chicken Stir Fry is the perfect simple paleo and gluten-free weeknight dinner. Serve over cauliflower rice for a complete meal.
- 1 tbsp coconut oil
- 2 onions sliced
- 6 oz bok choy chopped
- 4 oz. shiitake mushrooms sliced
- 1 inch ginger finely chopped
- 2 cloves garlic finely chopped
- 1/2 cup chicken broth
- 2 tsp rice wine vinegar
- 2 tsp coconut aminos
- 1 tsp fish sauce
- 2 cups cooked chicken pulled from the bone (any protein would work)
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).
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.
Add the mushrooms and sautee until softened, about 4-5 minutes.
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.
Add the chicken and heat through.
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