Paleo Honey Garlic Chicken Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

4.5

(6)

This weeknight stir-fry delivers the sticky, savory-sweet punch you'd expect from a takeout order — without any of the soy, refined sugar, or cornstarch that usually makes that style of cooking off-limits. Coconut aminos stand in for soy sauce seamlessly, honey brings natural sweetness, and a small amount of arrowroot starch thickens the sauce into a glossy, restaurant-worthy glaze. Fresh garlic and grated ginger do the heavy lifting on flavor, so every bite of tender chicken thigh and crisp-tender vegetable is genuinely bold. Broccoli, red bell pepper, and zucchini cook fast over high heat, picking up a little char at the edges that adds depth you just can't get from steaming. The whole thing comes together in one skillet in well under 30 minutes and serves four, making it a seriously practical option for busy evenings. Serve it straight from the pan while the sauce is still shimmering — it's the kind of meal that disappears fast.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs, thinly sliced
½ tsp salt
¼ tsp black pepper

For the sauce

¼ cup coconut aminos
3 tbsp honey
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp rice vinegar
1 tsp arrowroot starch
¼ tsp red pepper flakes (optional)

For the stir-fry

2 tbsp avocado oil, divided
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 medium zucchini, halved lengthwise and sliced into half-moons
3 green onions, thinly sliced (green tops only)

For serving

1 tbsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the coconut aminos, honey, minced garlic, grated ginger, rice vinegar, arrowroot starch, and red pepper flakes, if using, until the starch is fully dissolved. Set aside.
2
Season the sliced chicken thighs with salt and black pepper.

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