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Garlic Chicken Stir-Fry

Garlic Chicken Stir-Fry is a deliciously gluten-free dinner recipe! | spiritedandthensome.com

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!

Ingredients

Scale
  • 1 1/2 pounds chicken, cubed or cut into strips
  • 1 cup water
  • 3 tablespoons coconut aminos
  • 2 tablespoons white wine vinegar
  • 1 large head cauliflower, chopped into rice-like granules
  • 2 tablespoons coconut oil (more as needed)
  • 6 cloves fresh garlic, pressed
  • 1 cup green onions, cut on bias or chopped in long strips
  • 1 tablespoon coconut or almond flour
  • 1/4 teaspoon sea salt
  • 12 cans water chestnuts, drained
  • Coarse black pepper for garnishing, optional

Instructions

  1. 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 marinade and refrigerate for 30 minutes.
  2. While chicken is marinating, begin chopping cauliflower into rice-like granules. Do not over-chop the cauliflower. If a few pieces get stuck or don’t chop to size, then remove them from the batch and add them to the next batch to be chopped, or chop them separately. Set chopped cauliflower aside.
  3. 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.
  4. 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 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.
  5. Add vegetables to the sauté pan, along with the water chestnuts, and cook about 1 more minute.
  6. Serve warm and sprinkle with sea salt, pepper, or more coconut aminos.

Notes

  • Yields will vary depending on actual amount of chicken used and size of cauliflower head.