Spicy Chicken Stir-Fry

This Spicy Chicken Stir-Fry is a simple chicken stir-fry recipe for lunch or dinner! |

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This soy-free stir-fry recipe is easy to throw together for a quick dinner! Spicy Chicken Stir-Fry is made with fresh and dried spices and seasonings for a tantalizing flavor! {Paleo}


  • 2 chicken breasts, cubed or cut into slices
  • 3 tablespoons coconut oil
  • 1/8 teaspoon sea salt
  • 2 bell peppers, any color and sliced
  • 1/4 cup green onions, sliced

For the marinade:

  • 1/2 cup chilled full-fat coconut milk or cream
  • 23 tablespoons coconut aminos
  • 2 cloves fresh garlic, pressed
  • 3 pieces fresh ginger, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon sea salt
  • Coarse black pepper


  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. Add 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.