Spicy Chicken Stir-Fry

Forget boring dinner recipes! This soy-free Spicy Chicken Stir-Fry combines cumin, turmeric, ginger, and garlic for an out-of-this-world flavor right in your own kitchen! It’s the perfect weekend meal, too! Just marinate the ingredients in the afternoon and sauté them in the evening for a tantalizing gluten-free dinner! {Paleo}

I cannot tell a lie. I’m crazy for soy-free stir-fry recipes. We love stir-fry but also have soy allergies in the house. So finding recipes that meet both needs is a diligent effort. But, alas, we have another one to add to our virtual recipe tin. Spicy Chicken Stir-Fry doesn’t disappoint. And it happens to be a little different than what we’ve enjoy in our Spirited kitchen so far. Combining coconut aminos, bell peppers, and green onions, to name a few ingredients, it oozes flavor but isn’t complicated to prepare. Let the chicken sit in the marinade for at least 30 minutes (although longer is fine, too). And then sauté everything in a wok or large sauté pan.

If you’re on the fence about cooking with full-fat coconut milk, let me ease your fears. I’m hit and miss in the coconut milk game. I like the cream that forms at the top of the can when the milk chills, I love it in Paleo Tzatziki Sauce, and I love to add it to brownie recipes. But it was most definitely an acquired taste. Coconut milk is right at home in this recipe because it plays so well with the other spices. I was surprised by how much I liked it.

Now, as for leftovers, let’s just say K-Hubs, yet again, beat me to the bite and took the leftovers for work. Pretty much just like he does when we make Slow Cooker Paleo Beef Stew. I think we can safely say the leftovers game is STRONG with this spicy recipe. But I will say, keep any leftovers refrigerated and consume them within about 24 hours.

Why wait any longer for deliciousness? Grab your wok or sauté pan, and let’s get sizzlin’!

SPICY CHICKEN STIR-FRY INGREDIENTS:

We are using a combination of fresh and dried spices and seasonings in this chicken stir-fry recipe. And the end result is downright delicious.

• Chicken breasts. Cubed or cut into strips is perfect.
• Coconut oil. Enough to cover the bottom of the sauté pan.
• Bell peppers. Any color will do. I typically slice up about two for this recipe.
• Green onions. Rinsed and sliced.
• Sea salt. A pinch of it makes everything about this dish better.
• Marinade. You’ll need coconut cream or full-fat coconut milk, coconut aminos, fresh garlic and fresh ginger, cumin, turmeric, sea salt, and coarse black pepper. I like to add a little black pepper to the marinade and then sprinkle more on the stir-fry once its done cooking.

HOW TO MAKE SPICY CHICKEN STIR-FRY:

This soy-free chicken stir-fry is the perfect weekend meal. Let the ingredients marinate in the afternoon and sauté everything for dinner!

1. Using a gallon-sized plastic bag or medium-sized mixing bowl with a lid, combine the chicken with the full-fat coconut milk, coconut aminos, fresh pressed garlic, fresh minced ginger rounds, dried cumin, dried turmeric, sea salt, and black pepper. Let it sit in the refrigerator for at least 30 minutes.
2. In a wok or sauté pan, melt the coconut oil and then stir in the sea salt. Add the marinated chicken and cook on a medium heat for about 10 minutes, or until the chicken is no longer pink in the center. Add the bell peppers and cook another 5 minutes. Stir the green onions just before cooking is finished or use as a fresh garnish.
3. Serve immediately over a bed of cauliflower rice, veggie noodles, mixed vegetables, or “as is”.
4. Refrigerate leftovers and consume within 24 hours.

BEST PRACTICES:

• This paleo-friendly chicken stir-fry is absolutely delicious straight out of the sauté pan. However, you can enjoy leftovers for up to 24 hours.
• Cooking times may vary. Take note of temperature and internal color of the chicken to ensure it cooks through.
• If you find the stir-fry is cooking hot but the chicken seems unevenly cooked, try sautéing with a lid on the pan for a few minutes towards the end of the cooking process. This will allow the liquids to evaporate enough that your stir-fry isn’t soggy, while also steaming the chicken so it cooks through the center, especially if you have larger pieces of chicken.
• Although we’re using dried cumin and turmeric in this recipe, definitely go for fresh ginger, if you can swing it. Fresh ginger complements spices really well.
• To get the coconut cream you need, either buy a can of coconut cream OR chill a can of full-fat coconut milk in the fridge for a few hours. Make sure not to shake the can. As the can chills, the creamy part of the milk will rise to the top and solidify. The oil will sink to the bottom. Scoop the cream off the top, and use that in your recipe. 

If you are in the market for additional soy-free stir-fry recipes, then you might also enjoy:

• Grain-Free Cauliflower Stir-Fry
• Chicken Kale Stir-Fry
• Broccoli Beef Stir-Fry
• Garlic Chicken Stir-Fry
• Veggie Quinoa Stir-Fry

Print