Easy Chicken Stir-fry

I got this recipe from one of my all-time favorite Paleo cookbooks: Practical Paleo: a customized approach to health and a whole-foods lifestyle. I strongly suggest getting a book like this that tells you more than just delicious recipes. Diane Sanfilippo does a fantastic job of delving into your nutrition and diet in a life-changing way. I’m sharing this recipe but subbing the original steak for chicken. Use whatever you’d like! 🙂 Her original recipe is found on p. 286. Anything I added is in italics.


  • 1 lb skirt steak OR 2 lb. chicken breast, cut into smaller cubes and marinated in a gluten-free teriyaki sauce of your choice
  • 2 tbsp. coconut oil
  • 1 c. red onion, julienned
  • 1 c. broccoli, chopped
  • 1 c. string beans, ends trimmed
  • 1 c. sweet peppers, julienned (original calls for bell peppers)
  • 1 bunch asparagus, end trimmed, cut in half
  • 2 large carrots, cut in half and sliced thin
    • You may use 4 cups of whatever veggies you choose!
  • 1 tbsp sesame seeds, raw or toasted (I serve this on the side)
  • 2 tbsp. green onions/scallions, chopped (opted not to do this one)
  • 1/4 c. water chestnuts, sliced (I serve this on the side–hubs doesn’t like them)

Stir-fry Sauce Ingredients

  • 2 tbsp. coconut aminos
  • 2 tbsp. warm water
  • 2 cloves garlic, finely chopped or grated
  • 1/4 – 1/2 tsp. ginger, finely chopped or grated (sorry; I totally used powder)

The fresher the ingredients, the better the outcome. I will say that this works wonders as a “leftover” dish, in which you’ve got a bunch of vegetables and need to figure out what to do with them.


Check out that color wheel!


 Get it nice and stir-fried.


Stir the veggies in the heated coconut oil. I leave it alone for about 8 minutes and come back to find it a little browned on the edges. You can also opt to cover the pan to steam if you like.


I did this out of order. The book says to cook the meat and then the veggies so that you can stir in the meat at the end. But we needed a little more time to marinate the chicken in the teriyaki sauce.


That right there’s the stovetop of a gal who cooks a lot. :[


 Hey there, dinner.



  1. Choose a gluten-free teriyaki sauce and marinate your chicken in that sauce for no less than 30 minutes. If doing steak, spread the skirt steak across a large cutting board, and cut into sections that are approximately 4 inches long, cutting with the grain of the meat. Cut against the grain to slice each section into 1/4 inch strips.
  2. Melt coconut oil over medium-high heat in a large skillet. Place steak (or chicken) in the skillet and allow to brown on both sides. Remove from skillet and set aside.
  3. Place chosen vegetables in the pan, adding a little more coconut oil if you find that the vegetables are a little dry going in. You also might find that oops, you have too many veggies! Split up your veggies and continue with the directions. Cook for about 5 minutes or until fork tender.
  4. While the vegetables cook, combine sauce ingredients and mix well.
  5. Add the meat of choice back to the pan, followed by the sauce, and heat through for about 2 minutes, or until desired look is achieved.
  6. Plate the stir-fry and top with sesame seeds, green onions, and/or water chestnuts. Also just tasty with a little sriracha sauce!



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