This delicious post was sponsored by Nakano Natural Rice Vinegar and all opinions are my own.
This easy chicken stir fry is better than takeout, so much healthier and quick to throw together for a weeknight dinner. The garlic sauce is packed with flavor and made with Paleo and Whole30 friendly ingredients. Delicious served alone or over fried cauliflower rice, kid approved and packed with veggies!
Making good-for-you “takeout” meals is one of the most fun (and rewarding!) parts of paleo, in my opinion.
I think it’s because there’s something sort of magical about takeout that makes us believe it’s impossible to recreate at home, especially if you’re someone who doesn’t do much cooking in the first place. It’s okay, I was that someone years ago!
But trust me, not only can you recreate takeout recipes at home, but you can do it SO much healthier, and in this case, Paleo and Whole30 friendly. Now that is sweet savory awesome sauce status if you ask me.
So, here we go – a chicken stir fry with tons of veggies and that sweet savory awesome (garlic) sauce I just mentioned. Now, a couple of secrets to stir fry success.
Secret number 1: chicken breasts dry out. Okay, I guess that’s not a secret AT ALL. How I deal with the issue, however, is to simply not use them in stir fries.
I use boneless skinless chicken thighs instead! And, they are about 10000% better in stir fries than the breasts, really, because they don’t dry out the least bit and the sauce soaks in with the extra fat from the chicken and creates even more flavor.
Secret number 2: Use veggies that you LOVE! Again, maybe this isn’t totally a secret, but since you’re the one who’s in ultimate control in YOUR kitchen, choose which veggies YOU want in your stir-fry. I went with broccoli, peppers, snow peas and a bit of shredded cabbage that I had on hand. Whichever veggies you choose, make sure they’re all sliced/chopped mostly-equal in size before you begin cooking.
Secret number 3, the awesome sauce – because the sauce can make or break the meal!
I’ve always thought that Whole30 friendly sauces are the key to “fun” Whole30 (and paleo) meals. By “fun”, I guess I’m really saying not-boring (plain meat and veggies can’t stand alone, no matter how perfectly they’re cooked!) and reminiscent of our pre-paleo favorites.
The sauce here, in my opinion, totally replicates the flavors of a chicken veggie stir fry you’d get with your Chinese takeout. The sauce is every-so-slightly sweetened with a single medjool date, and coconut aminos replaces the soy sauce.
You get a big flavor punch from fresh garlic and ginger, and tanginess from the Nakano Natural Rice Vinegar! Yes, even though “rice” is in the title here, rice vinegar is a-okay to consume on a paleo diet and while doing the Whole30.
Nakano all natural rice vinegar adds great flavor to sauces and marinades without being overwhelming and it was the perfect touch for the garlic sauce in my stir fry. It contains NO sugar, sodium, fat, calories, and it’s gluten-free!
As a thickener (because a watery stir fry is a sad one, don’t you think?) a touch of tapioca or arrowroot flour will do the trick. Some chicken bone broth and sesame oil completed this simple sauce that made my stir fry downright addicting!
I think by now we’re just about ready to get started! I hope you’re hungry and already chopping up those veggies – this will go fast once the heat’s on – let’s stir-fry!
Chicken Stir Fry with Veggies and Garlic Sauce {Paleo, Whole30}
Chicken Stir Fry with Veggies and Garlic Sauce {Paleo, Whole30}
This easy chicken stir fry is better than takeout, so much healthier and quick to throw together for a weeknight dinner. The garlic sauce is packed with flavor and made with Paleo and Whole30 friendly ingredients. Delicious served alone or over fried cauliflower rice, kid approved and packed with veggies!
Ingredients
Sauce, blend:
- 1 medjool date pitted (softened if necessary*)
- 2 Tbsp Nakano All Natural Rice Vinegar
- 4 cloves garlic sliced
- 1 inch fresh ginger peeled and sliced
- 1/4 cup + 1 Tbsp coconut aminos
- 1/4 cup + 1 Tbsp chicken bone broth
- 1/2 Tbsp sesame oil
- 1/2 Tbsp tapioca or arrowroot starch
Veggies:
- 2 cups broccoli florets
- 1 medium bell pepper thinly sliced
- 1 cup snow peas
- Handful shredded cabbage or slaw mixture*
- 1 1/2 Tbsp coconut oil or olive oil
Chicken:
- 1.25 - 1.5 lbs boneless skinless chicken thighs sliced into 1” pieces
- 1 1/2 Tbsp coconut oil or olive oil
- Salt and pepper
Instructions
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Make sure chicken and veggies are sliced/chopped as needed before beginning.
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In a high speed blender or food processor, blend all sauce ingredients until smooth. Place sliced chicken in a large bowl and pour 3-4 Tbsp of sauce over chicken, toss to evenly coat.
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Heat a large nonstick skillet or wok over medium-high heat and add oil once hot. Once skillet is fully heated, add 1 1/2 Tbsp oil. Add all the veggies and stir to coat. Cook, stirring to avoid browning, about 3 minutes - do not overcook at this stage. Veggies should just begin to soften. Remove veggies to a plate or bowl and cover with foil, set aside.
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Add remaining 1 1/2 Tbsp oil to skillet and keep heat set on med-hi/hi. Add all chicken, leaving any marinade in the bowl. Sprinkle lightly with sea salt and pepper. Cook, stirring to brown evenly, about 3-5 minutes or until cooked through (the thinner you sliced your chicken, the quicker it will cook.)
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Lower heat to medium and pour all sauce over chicken, then add veggies back in. Stir, and allow to simmer another 2 minutes or until sauce thickens and veggies are crisp-tender. Serve hot, alone or over cauliflower rice. Garnish with scallions, sesame seeds or a bit of crushed red pepper for spice. Enjoy!
Recipe Notes
*Optional - use your favorite veggies, making sure they're cut small enough to stir-fry.
Nutrition
Want More Whole30 and Paleo Takeout Recipes? Try One of These!
Pork Lo Mein with Sweet Potato Noodles
Chicken and Pork Fried Cauliflower Rice
I just have to tell you I love ALL your recipes and I have been following you for quite awhile now.
Thank you so very much!
Glad you’re enjoying the recipes!
I am curious how the recipe is considered Paleo and whole30 since there is rice vinegar? No grains allowed!
I made something very similar to this the other day and used apple cider vinegar instead.
Rice vinegar is allowed on whole30.
https://forum.whole30.com/topic/19941-why-is-rice-vinegar-okay/#entry208158
You can use apple cider vinegar here too, but rice vinegar is compliant since you’re not actually consuming the grain. The only vinegar not allowed is malt since it contains gluten. I’ll link to the source:
https://whole30.com/whole30-program-rules/#sthash.c5qZoF5k.dpuf
Just made this for dinner and it was delicious! Best meal I have made since I started my whole 30 28 days ago. I could stay on a whole 30 for the rest of my life if everything tasted this good! Just discovered your website a week or two ago and wish I had found you a long time ago!
That sounds great, so happy to hear it!
Can I make this without the tapioca or arrowroot starch? It’s just something I don’t happen to have on hand.
Yes, however, the sauce won’t be thick, you’ll get the flavors though.
Hi- my sauce was really thin despite the tapioca. Any ideas why?
We love this recipe SO MUCH! It has become a near weekly staple in our house… best stir-fry sauce ever! So healthy and packed with flavor. Thank you for such a wonderful recipe!
Hi Michelle! I just made this last night and my husband and I CRUSHED IT. Makes for excellent leftovers too. Posted the recipe for all my nutrition coaching clients and I’m sure they’ll be making it soon too. You have amazing recipes! I’m on a total PRM streak right now and keep finding new stuff here that I can’t wait to try! ROCK ON, LADY!
This recipe worked out so well, and the flavours were right on for a stir fry. Haven’t disliked anything from your website so far!
Thankyou for all your hard work in creating and then sharing these….
So thrilled you enjoyed this!
Hello – I made this last night and it was delicious. The thighs are a great recommendation, I hate dry chicken! The one thing that didnt work out so well was that my sauce did not thicken. I left it simmering on the stove too long in an effort to thicken it and I think my veggies got soggy. I think I will add more arrowroot next batch, but do you have any other recommendations? I used a wok on an electric stove. I hate electric stoves, and I feel like that may be the source of the issue, but otherwise the flavor was great, the sauce was just thin.
Hi! I’ve cooked on electric stoves before and they do heat differently – slower for sure. I’d say next time add a bit more arrowroot and also make sure the stove is really heated up before adding everything. You can also add the veggies at the very end so they won’t get soggy 🙂
A favorite for sure
I made it for dinner tonight. It is amazing. The sauce is better than any take out I have eaten. My 17 year old daughter went crazy for it…packing leftovers in her lunch tomorrow.