Chicken Kale Stir-Fry

Chicken Kale Stir-Fry is a delicious, easy paleo dinner recipe that serves 4! |

Chicken Kale Stir-Fry is a mouthwatering paleo main dish the whole family can enjoy! It’s also perfect for two if it’s date night IN!


  • 1 pound chicken breast, cut into cubes or strips
  • 1/4 cup coconut aminos
  • 1 tablespoon 100% pure honey
  • 1 tablespoon lemon juice
  • 2 cloves fresh garlic, pressed
  • 2 tablespoons coconut oil
  • 1/4 teaspoon sea salt
  • 1 onion, diced
  • 4 cups mixed vegetables, chopped into pieces or florets
  • 1 bunch kale, leaves removed from stem, rinsed, and drained
  • 1/4 cup green onion, thinly sliced
  • Coarse black pepper, to taste


  1. In a medium-sized dish, combine the chicken breasts, coconut aminos, honey, lemon juice, and garlic. Set aside.
  2. In a large sauté pan, add the coconut oil, sea salt, and onion, and sauté for about 5 minutes, or until the onions are translucent and evenly coated. Add the chicken and marinade to the sauté pan. Cook approximately 2 minutes. Then add the desired chopped vegetables and cook another 2-4 minutes.
  3. Stir in the kale pieces, cover with a lid, and cook for another 2-4 minutes, or until the kale turns a deep green color and is slightly wilted. Stir in the green onions and season with pepper to taste.
  4. Serve as is or over a bed of cauliflower rice.
  5. For best results, serve immediately, refrigerate leftovers, and consumer within 24 hours.


  • Use a large sauté pan while preparing this meal so it is easier to stir or fold in the additional ingredients.
  • Different vegetables have different cooking times. Plan for carrots to take a little longer to soften than broccoli or cauliflower florets, for example.
  • When chopping vegetables, err on the side of larger pieces rather than smaller. This will help prevent the vegetables from turning to mush while they cook.