Paleo Chicken Stir Fry
Stir fry is one of the best culinary inventions of all the time. It’s so very tasty and healthy! The cooking method is blazing fast and keeps all the vitamins, the crunchiness and also the color of the prepared food. I love to cook this kind of food because it gets done in no time, with no fuss and leaves just one pan to clean.
It’s preferable to leave the meat marinate overnight, but if you forget it’s ok to do a last minute operation just 10 minutes before frying, especially for chicken. In a plate you have all the world. Stir fry cooking method is typical asian, the colors are afro style and it taste like India, thanks to garam masala, also the chicken meat -is really international. Most of all is totally loved by kids.
The bell pepper comes from one of the largest family of plants, the nighshades, some poisonous, some decorative some healthy to eat. They are related to tomato, potato, tobacco, eggplant, and petunia. Contains lots of vitamin c, more than oranges, apealing colors and crunchy texture. Since being a child I always loved them wherever I could find them, in salads or as a garnish or even fresh from the market as a starter.
Curcuma is one of the healthiest spices all over, so good for the stomach and digestion, works like a powerful antioxidant and also gives a magical colour to the food.
I always tried to use coconut oil for stirfryes – It withstand high cooking temperatures because of the high constitution of saturated fats.
When it comes to stir fry as a paleo beginner , you cut it from the list of your favourite meals because of the soy sauce. And this is a pity because there is a perfect replacement, the coconut aminos. It gives the very best asian sauce flavour.
Now you have 15 minutes to create a great dinner for you and your family.
- 2 lbs. boneless skinless chicken breasts, cut into 1-inch slices
- 2 tbsp Nutiva Coconut Oil
- 1 yellow bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 tsp garam masala
- 2 tsp freshly ground pepper
- Sea salt, to taste
- Parsley or fresh cilantro, for garnish
- 1/2 cup coconut cream
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1 tbsp freshly ground pepper
- ½ tsp ground cumin
- 2 tsp salt
- 1/4 tsp turmeric
- 1 tbsp coconut aminos
- Place all of the marinade ingredients into a big bowl. Add the chicken, and stir to coat. Put the bowl in the fridge and left overnight.
- In a wok or large sauté pan, melt the coconut oil over medium-high heat. Add the marinated chicken and let cook for 5 minutes. Stir the chicken until it begins to brown, and then add the peppers,onions, garam masala, and freshly ground pepper. Sprinkle with salt. Cook for 4-5 minutes, stirring regularly, or until the bell pepper is cooked to desired doneness. Garnish with parsley or cilantro. Serve immediately.