Coming back from Thanksgiving weekend has been rough. My cousin had his engagement party on a cruise to the Bahamas, and after a weekend of warm weather, I am just not liking this cold winter feeling going on in Boston. 

I wanted something quick and hot to combat the cold. Since my oven still isn't working (and my management company is non-responsive), my options were somewhat limited. I remembered I had recently Evernoted* this recipe for a Paleo Chicken Stir Fry on The Healthy Foodie. I didn't have all of the ingredients, so I kind of improvised and ended up with something amazing. Literally. so. good. It tasted like really good Chinese food without the MSG. Who would have thought that to be possible?

*If you are not Evernoting or using a similar kind of app/add-on, you are stuck in Web 2.0 buddy. Get with it and start streamlining your digital life.
Easy Chicken Stir Fry


For the Stir Fry
2 chicken breast
2-3 cloves garlic, minced
1 shallot, diced
1 tsp ginger, grated or minced
2 zucchinis, chopped
1 green pepper, chopped
1 cup coleslaw mix (carrots and cabbage)
1 cup baby kale
2 tbsp apple cider vinegar

For the Sauce
5 tbsp coconut aminos
2 tbsp sesame oil
2 tbsp almond butter
2 tsp chili paste

1) Cut the chicken breast into small bite sized cubes and marinate in the apple cider vinegar while cutting the rest of the vegetables and getting the sauce ready.
2) In a small bowl, whisk all ingredients for the sauce and set aside.
3) In a wok or skillet, saute the shallot, garlic, and ginger until fragrant. Add chicken and cook until it is almost cooked through. Take the chicken out and set aside.
4) In the same wok, saute the rest of the vegetable for a few minutes, until they begin to soften.
5) Add the chicken back into the pan and pour the sauce on top. Cook until chicken is completely cooked through. You can allow the sauce to thicken a little bit here, and try to cook off some of the water.
6) Enjoy!
Sarah T
4/29/2014 11:20:31 am

Just made this and it was amazing!! B


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