Healthy Chicken and Veggie Stir Fry (gluten free, paleo)
This chicken stir fry is quick and easy to make.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Thaï
Suitable for Diet: Gluten Free
Diet: Dairy free, Egg free, Gluten free, Paleo
Servings: 1 serving
Calories: 703kcal
- 1 boneless, skinless chicken breast
- 70 grams cashew nuts
- 1.5 teaspoons extra virgin olive oil
- 90 grams broccoli
- 75 grams red bell pepper
- ½ medium zucchini cubed
For the gluten free stir fry sauce :
- 4 Tablespoons tamari sauce (use coconut aminos for paleo diet or if you are soy free)
- 1 teaspoon honey or maple syrup
- 1 teaspoon starch (see notes)
Cut the chicken breast into bite-sized pieces. Add the olive oil to a skillet and heat over medium high heat. Add chicken and cook for 3 minutes, stirring occasionally.
Reduce heat to medium low. Add red bell pepper, zucchini, broccoli florets and cashew nuts.
In the meantime, combine all the ingredients for the sauce in a bowl. Pour the sauce into the pan. Cook until vegetables are crisp tender, mixing frequently. And voilà!Bon appétit !
Starch : If you are on a paleo diet use either arrowroot or tapioca starch. Both are paleo compliant. If you are not on a paleo diet, you can use either corn starch or potato starch. If you can't tolerate any of those starches, you can omit the starch completely. The starch is a thickener for the sauce. It doesn't alter the taste.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Calories: 703kcal | Carbohydrates: 46g | Protein: 49g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 4263mg | Potassium: 1773mg | Fiber: 8g | Sugar: 19g | Vitamin A: 3294IU | Vitamin C: 206mg | Calcium: 113mg | Iron: 8mg