Healthy Chicken and Veggie Stir Fry (gluten free, paleo)

chicken stir fry in a cast iron skillet on the kitchen counter

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5 from 9 votes

Healthy Chicken and Veggie Stir Fry (gluten free, paleo)

This chicken stir fry is quick and easy to make.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Thaï

Suitable for Diet: Gluten Free

Diet: Dairy free, Egg free, Gluten free, Paleo

Servings: serving

Calories: 703kcal

Author: Bea C.

Ingredients

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)

Weights - Cups

Instructions

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 !

Notes

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.

Nutrition