This gluten-free Garlic Chicken Stir-Fry is everything dinner is meant to be! It’s crazy-good, filling yet healthy, and makes enough for everyone to enjoy! This paleo-friendly recipe is prepared with cauliflower rice, water chestnuts, and coconut aminos for an out-of-this-world flavor!

If you’re bored with your dinner options, then may I suggest Garlic Chicken Stir-Fry for a fresh start? It was a surprise recipe find for our family. I adapted it from a recipe I found in my trusty Better Homes and Gardens cookbook. K-Hubs and I couldn’t get enough of it when I first made it. Even the girls got in on the action, and they are typically cautious about new recipes (unless the recipe is a dessert at which point the girls are ALL IN).

We go a little nuts over the water chestnuts (we add a full two cans to ours) and coconut aminos. Whereas some people add salt and pepper to their servings, we glaze our individual portions in coconut aminos. When it comes to Garlic Chicken Stir-Fry, more really is better.

It’s difficult to say exactly what I love most about Garlic Chicken Stir-Fry. Perhaps it’s how much the recipe yields because everyone gets just the right amount without having to double the batch. Maybe it’s the incredible flavor, courtesy of coconut aminos, water chestnuts, garlic, and white wine vinegar. Or maybe it’s the balance of proteins with the vegetables. Possibly, too, is the fact that Garlic Chicken Stir-Fry is gluten-free, dairy-free, soy-free, and paleo-friendly!

Probably, though, the real answer is ALL OF THE ABOVE.

My only regret is I didn’t discover Garlic Chicken Stir-Fry sooner. We are absolutely gaga over it, and now it’s in our regular rotation of dinner recipes! If you’re up for it, then let’s dive in and make some!

INGREDIENTS FOR GARLIC CHICKEN STIR-FRY:

Below are the ingredients to make your own Garlic Chicken Stir-Fry.

Chicken, fresh or thawed. I cube the chicken, however you can cut it into strips, if you prefer.
Coconut aminos, white wine vinegar, coconut (or almond) flour, and coconut oil. Coconut oil works well in this recipe because it holds the ingredients together and keeps the stir-fry from becoming runny.
Green onions, fresh garlic, and water chestnuts. These ingredients make Garlic Chicken Stir-Fry come ALIVE. K-Hubs and I also fully support the decision to double the amount of water chestnuts used in the recipe. 🙂
Cauliflower, chopped into rice-like granules, and sea salt. Cauliflower is the perfect grain-free addition to this stir-fry! And I typically add more sea salt to my cauliflower recipes than I do other recipes because these two ingredients just work well together!

HOW TO MAKE GARLIC CHICKEN STIR-FRY:

Cut chicken into cubes or strips and set aside. In a deep serving or mixing bowl, combine water, coconut aminos, and white wine vinegar. Place chicken in the marinade and refrigerate for 30 minutes.
While chicken is marinating, begin chopping cauliflower into rice-like granules. In my chopper, this is usually 5-6 quick pulses. However, your chopper may be different. The key is to not over-chop the cauliflower. Err on the side of slightly larger pieces than smaller because as the cauliflower cooks, it will soften and become smaller. Set chopped cauliflower aside.
In a large sauté pan, add coconut oil, garlic, and green onions. Cook 1-2 minutes until softened. Remove vegetables from sauté pan and set aside.
Using a slotted spoon, remove chicken from marinade, reserving the marinade, and place chicken in the sauté pan. Cook for 2-3 minutes or until chicken is cooked through. Stir coconut flour into marinade and then pour the marinade over the chicken in the sauté pan. Stir together until chicken is evenly coated. Pour cauliflower rice into sauté pan, sprinkle with sea salt, and cook until cauliflower rice is softened. Add more coconut oil, if necessary.
Add vegetables to the sauté pan, along with the water chestnuts, and then cook about 1 more minute.
Serve warm and sprinkle with sea salt, pepper, or more coconut aminos.

BEST PRACTICES WHEN MAKING GARLIC CHICKEN STIR-FRY:

It isn’t difficult to prepare Garlic Chicken Stir-Fry. Below are a few tips and variations to help make the process even easier and tailored to your palate.

Although they are different, whether you choose coconut flour or almond flour for this recipe is based on personal preference. Of the two, coconut flour offers a more noticeable flavor.
If you like crispier green onions, then add them in step 5, rather than step 3.
Chop the cauliflower in batches. If there are florets that refuse to chop down to size, but the other florets are already rice-like in size, simply remove the finicky florets and add them to the next batch.
Do not over-cook the stir-fry. The sauce will thicken as it stands and as it is absorbed into the cauliflower rice.
If you don’t want to cook with white wine vinegar, then experiment with lemon juice or apple cider vinegar, which are paleo-friendly. I would start out with small amounts and then taste-test as you go to get the right flavor.

And there you have it, friends, a delicious recipe that everyone can enjoy! If you’re in the mood for other stir-fry recipes, then check out: