Paleo Chicken & Broccoli Stir-fry Recipe

It was a rainy day for us here in Arizona recently. When that happens, we all hunker down and act like a giant snowstorm just whopped us a good one…

Why? Because for us desert-dwellers in the usually bone-dry southwest, a little rain suddenly becomes “extreme weather.”

I’m originally from the Pacific Northwest, so when I see news bulletins showing raindrops on a windshield or a puddle on the freeway, it makes me laugh. Especially because I know half of the people living here are from the Midwest. :)

Anyway, the fun part of a rainy day is I get to light my candles and enjoy the grey skies for a change.

When it rolled around to dinnertime, I wanted to make something quick but limited to what we had on hand — after all, we wouldn’t want to risk venturing outside into the “extreme weather!”

As paleo peeps, we almost always have some kind of fresh veggies and meat in the fridge. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-24nfck’]

I took inventory and found some leftover rotisserie chicken and veggies…the perfect ingredients for an impromptu stir-fry! (You can easily make this recipe with fresh cubed chicken too.)

This awesome meal is based on a recipe I used to make all the time before going paleo.

I changed up some of the ingredients to abide by the paleo rules (no soy sauce, etc.) and I think it turned out great!

I was going to serve it over cauliflower rice, but it was already loaded with so many veggies and we chowed it down so fast, we never had a chance to miss the caulirice!

And don’t worry about needing a wok to make this stir-fry. We pulled out a large, deep frying pan and it worked great.

Once you have everything chopped up, it’ll only take you 10 minutes or so to whip this paleo stir-fry together. Try it. It’s so yummy – rain or shine.

Paleo Chicken & Broccoli Stir-fry

Paleo Chicken & Broccoli Stir-fry


  • 2 cups of chicken, cubed
  • 2 cups of broccoli florets
  • 1 cup of carrots, sliced thin
  • 1 red pepper, sliced thin
  • 1 can of water chestnuts
  • About 1/4 cup of almonds, sliced or slivers
  • Coconut oil (for your wok or saucepan)
  • Stir-fry Sauce Ingredients
  • 6 tbs of coconut aminos
  • 4 tbs freshly squeezed orange juice
  • 1 tsp of rice vinegar
  • 2 tbs of coconut sugar (or substitute with 2 tbs of raw honey if you prefer)
  • 2 tsp sesame oil
  • 2 tbs of arrowroot powder
  • 1/2 tsp of black pepper
  • 1/2 tsp or garlic powder
  • 1 tsp of ginger, ground
  • 1 tsp of red pepper flakes (use more or less according to your personal taste)
  • 1 tsp of salt


  1. In a small bowl, mix aminos, orange juice, rice vinegar, coconut sugar, sesame oil, salt, red pepper flakes, garlic, ginger and arrowroot
  2. Place about two tablespoons of coconut oil in a saucepan over medium high heat (you can test the proper temperature by placing a drop of water in the pan - if it dances around, the heat is high enough)
  3. Place chicken cubes in the pan to brown - season with some seasoning salt and a little pepper for now
  4. Cook chicken until browned and just done – don't overcook. (If you're using fresh chicken, check a piece to make sure it's cooked through) Remove chicken from pan and set aside for now.
  5. Take your broccoli and carrots and place them in a microwave safe bowl with a tablespoon of water. Cover with plastic wrap and microwave for 1 minute (You just want to steam the veggies, NOT cook them thoroughly). Remove from microwave.
  6. Return your sauce pan to medium high heat with a couple of tablespoons of coconut oil, add the cooked chicken, broccoli, carrots, water chestnuts, and peppers along with the stir-fry sauce you prepared.
  7. Cook for 2-3 minutes or until the veggies are just tender - don't overcook
  8. Serve over cauliflower rice if desired, and sprinkle with almond slivers

Join the Conversation

  1. Excellent recipe and a must try imo. Makes for an easy weeknight meal and the flavors are delish.

  2. I tried this recipe for the first time…and wow…it is delicious! I made a few changes because I didn’t have the exact ingredients. For instance, I used organic, raw, and infiltered apple cider vinegar in place of the rice vinegar, and cornstarch instead of arrowroot. I also added sliced onions. Instead of steaming veggies as instructed, I cooked it nontraditional stir-fry. I will make this recipe again!

    1. Sounds good to me Lisa! I always tell people to use my recipes as a template for their own amazing creations. It sounds like this one worked out well for you! Thank you for taking the time to let me know!

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