Red Meat Allergy Friendly Paleo Honey Garlic Chicken Stir-Fry
Total time30 min
Prep time15 min
Cook time15 min
4.5(6)
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Learn more →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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