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chicken stir fry in a white bowl on a wooden table square image

Chicken Stir-Fry

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  • 2 cups cooked shredded chicken breast
  • 2 TBSP coconut oil
  • 1 yellow onion, chopped
  • 6 cloves garlic, minced
  • 1.5” piece of ginger, peeled and minced
  • 3 carrots, thinly diagonally sliced
  • 1 lb broccoli, chopped
  • 1/2 tsp sea salt
  • 1/2 cup coconut aminos
  • 2 cups mushrooms, chopped
  • 1 TBSP lemon juice


  1. Liquefy the coconut oil in a large skillet or wok over medium heat.
  2. Add the onion and cook for approximately 5 minutes until onions are almost clear. Stir often.
  3. Add garlic and ginger to the pan and saute for approximately 1 minute.
  4. Add carrots, broccoli, salt and coconut aminos. Cook for 10 minutes, covered, stirring on occasion.
  5. Remove lid and add mushrooms, cooking for an additional 5 minutes.
  6. Add cooked shredded chicken, stirring to combine and bring all ingredients to the same temperature. Squeeze lemon juice over stir-fry once it reaches the desired temperature.


based on the recipe from The AutoImmune Paleo Cookbook by Mickey Trescott, NTP (pg 231)

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Cuisine: Asian