Paleo Curried Chicken & Veggie Stir-Fry
This cross between a curry and stir fry is the ultimate comfort meal. Warming spices, hearty chicken and veggies, and creamy coconut milk make this paleo and AIP dish the perfect dinner option.
Servings 4 servings
Ingredients
- 2 tablespoon coconut or olive oil
- 2 tablespoon fresh grated ginger root
- 1 large head of broccoli chopped into florets
- 1 can of water chestnuts
- 4 yellow zucchini sliced into rounds
- 4 baby bok choy or 1 bok choy, chopped
- 1 lbs. chicken breast chopped into bite size pieces
- ½ teaspoon himalayan salt
- ½ cup coconut aminos
- 1 ½ cups chicken or bone broth
- 1 cup full fat coconut milk
- 1-2 teaspoon turmeric powder depending how much you like it
- ½ teaspoon cinnamon
- 1 teaspoon ground ginger
Instructions
- Heat your oil and grated ginger in a large, heavy bottom frying pan over medium high heat for about 1-2 minutes, until ginger becomes fragrant.
- Add broccoli and water chestnuts, sautéing for about 10 minutes until broccoli becomes darker in color and softens slightly. Add ½ cup of broth as veggies start to stick to the pan.
- Add the yellow squash and cook for 5 more minutes before adding the chicken, coconut aminos, and salt.
- Cook for 7-10 minutes, until chicken is almost cooked through (outside is white). Then, add the bok choy, coconut milk, remaining broth, turmeric, cinnamon, and ginger. Mix everything together and bring to slow boil, then reduce to simmer and cover. Simmer for 10 minutes until the chicken is cooked through and veggies have softened/cooked completely.
- Serve over rice if desired and enjoy!