Sesame Chicken Stir Fry | PALEO, Whole30
Servings: 4
Calories: 334kcal
Ingredients
- 1 lb skinless chicken thighs (cut into 1" pieces)
- 1/2 white onion thinly sliced
- 1 large zucchini cut into strips
- 1 red bell pepper cut into thin strips
- 1-2 cups broccoli florets
- 2 tbsp avocado oil
- 1 tbsp coconut oil or ghee
- pinch salt and pepper to taste
Optional garnish: toasted sesame seeds, sliced green onion
For the Sauce
- 1/2 cup coconut aminos
- 2 tbsp toasted sesame seeds
- 1 tbsp raw honey (optional, omit if Whole30)
- 1 tbsp tomato paste
- 1 tsp dried ginger
- 1 tsp Dijon mustard
- 1 tsp minced garlic
- pinch salt
Instructions
- In a blender, pulse the sauce ingredients until smooth. Set aside.
- Heat the avocado oil in a large skillet or wok over medium high heat. Add the chicken, sautéing until all sides are lightly browned & the chicken is cooked through (about 7-8 minutes). Transfer the cooked chicken to a plate and set aside.
- Melt the coconut oil or ghee in the same skillet, and add the onion, zucchini, bell pepper, and broccoli. Cook, stirring occasionally, until as tender as you like, about 5 minutes.
- Stir the chicken back into the skillet, cooking for a few more minutes until warmed through. Stir in about 1/2 of the sauce, and save the other 1/2 to drizzle over the top at the end.
- Serve hot with additional sauce drizzled over top, and sprinkled with sesame seeds & green onion to garnish.
Notes
- If you are making this dish on a Whole30, be sure to omit the honey. You really won't miss it!
- You can substitute chicken breast pieces or shrimp in place of the thighs, simply adjust the cooking time on step 2.
Nutrition
Calories: 334kcal | Carbohydrates: 19g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 108mg | Fiber: 3g | Sugar: 8g | Iron: 2mg