Healthy Chicken and Veggie Stir Fry (gluten free, paleo)
This chicken stir fry is quick and easy to make.
Servings: 1 serving
- 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