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30-Minute Garlic Ginger Chicken Stir Fry | TheRoastedRoot.net #healthy #dinner #recipe #paleo #glutenfree
30-Minute Garlic Ginger Chicken Stir Fry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Author: Julia
  • 3 tablespoons coconut oil
  • ½ large yellow onion sliced
  • 1 large red bell pepper cut into match sticks
  • 1 large carrot peeled and sliced diagonally
  • 1 medium head broccoli chopped into florets
  • 2 tablespoons fresh ginger peeled and grated
  • 3 cloves garlic minced
  • 1 pound boneless skinless chicken breasts cut into thin strips
  • 3 tablespoons liquid aminos*
  • 2 tablespoons red chili sauce optional, such as Sriracha
  • Salt to taste
  1. NOTE: If serving the meal with rice, start cooking it following package instructions before you chop the vegetables. I find 1 cup of dry rice yields the perfect amount of cooked rice for serving the stir fry.
  2. Heat the coconut oil in a large wok or skillet to medium-high. Add the onion, bell pepper, carrot, broccoli, and ginger, and saute, stirring occasionally, 8 minutes. While vegetables are cooking, cut chicken breasts into thin strips.
  3. Move the vegetables off to one side of the wok/skillet and add the chicken and garlic. Allow chicken to brown 3 minutes before stirring it into the rest of the stir fry. Add the liquid aminos and sriracha. Cover and cook 5 to 8 minutes, or until chicken is cooked through.
  4. Taste stir fry and add sea salt or additional liquid aminos to taste. Serve over cooked rice.
Recipe Notes

*Or low-sodium soy sauce