Chicken, Zucchini, And Mushroom Stir-Fry Recipe (2024)

Uncomplicated. Budget-friendly. Healthy. Unbelievably flavorful. What's not to appreciate in a tasty meal that ticks all the boxes? Plus, it is a stir fry, and we can think of nothing easier, or more satisfying, to cook at the end of a long day.

Whipping up a simple meal at home sure beats finding a Paleo-approved take-out place... if ever such were to exist near you?!

Mushrooms and zucchini are a must to add to this stir fry, but if you have some carrots and onions on hand, toss a couple of chopped ones in for color and the sake of vegetable diversity.

What you'll want to avoid, however, is soy sauce, or any prepared dressings with preservatives and flavoring agents. The best here is to make your own sauce with coconut aminos, apple cider vinegar, raw honey, and a tablespoon or two of tapioca starch to thicken the sauce to a perfect consistency.

If you cannot tolerate tapioca starch for whatever reason, you may substitute coconut, rice, or potato flour instead; just make sure to blend it well with liquid before adding it to the pan.

For that all-important stir-fry side dish that helps to complete the meal, riced cauliflower is the obvious Paleo choice, though you may also want to have some heartwarming (and incredibly nutritious!) egg drop soup as an appetizer or for sipping on the side between bites of gingery chicken. If you are still searching for more inspiration, you'll find 10 delicious stir-fry recipes here.

Chicken, Zucchini, And Mushroom Stir-Fry Recipe

Serves: 4 Prep: 25 min Cook: 25 min

Ingredients

• 1 ½ lbs. chicken breast, boneless, cubed
• 8 oz. mushrooms, sliced
• 1 zucchini, diced
• 2 tbsp. fresh ginger, minced
• 4 garlic cloves, minced
• 2 green onions, sliced
• ¼ cup coconut aminos
• 2 tbsp. apple cider vinegar
• 2 tbsp. raw honey
• 2 tbsp. tapioca starch
• 2 tbsp. coconut oil
• Sea salt and freshly ground black pepper

Preparation

1. Season the chicken to taste with sea salt and freshly ground black pepper.
2. Heat coconut oil in a skillet over medium-high heat.
3. Brown the chicken on all sides, about 1 to 2 minutes per side.
4. Set the chicken aside, then add the garlic and ginger to the same skillet.
5. Cook until soft and fragrant, about 1 to 2 minutes, then add the mushrooms and zucchini.
6. Toss the vegetables and cook until soft, about 3 to 4 minutes.
7. Add the coconut aminos, honey, and apple cider vinegar, and stir until well coated.
8. Add the chicken back to the skillet, toss everything, and cook for another 3 to 4 minutes.
9. Mix the tapioca starch with 2 tbsp. of water, and pour into the skillet - whisking until the sauce thickens.
10. Continue cooking until the chicken is no longer pink.
11. Serve topped with green onions.

📖 Recipe

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