Name: Chicken Stir-Fry with Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2/3 cup coconut aminos; 1 tablespoon arrowroot powder; 1/4 cup honey; 1 tablespoon ginger (minced); 1 tablespoon garlic (minced); 1 pound chicken (chopped); 1 tablespoon coconut oil; 1 head bok choy (chopped); 1 head broccoli (chopped); 8 ounces water chestnuts; 2 cups carrot (shredded); 1 small onion (chopped); 4 cups cauliflower rice (cooked); cookware

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I love this meal so much! It just feels really healthy, and it’s easy to swap ingredients in and out depending on what you have on hand.

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Chicken Stir-Fry with Cauliflower Rice recipe from acleanplate.com #paleo #aip #glutenfree

Chicken Stir-Fry with Rice

Prep Time10

Cook Time20

Total Time30

Servings servings

Ingredients

2/3 cup coconut aminos
1 tablespoon arrowroot powder
1/4 cup honey
1 tablespoon ginger minced
1 tablespoon garlic minced
1 pound chicken chopped
1 tablespoon coconut oil
1 head bok choy chopped
1 head broccoli chopped
8 ounces water chestnuts
2 cups carrot shredded
1 small onion chopped
4 cups cauliflower rice cooked

Equipment

cookware

Instructions

Stir the arrowroot into the aminos, then add the honey, ginger, and garlic.
Marinate the chicken in the sauce for at least 30 minutes in the fridge.
Heat the oil in a large skillet or wok over medium heat. Cook the chicken (keep the marinade set aside) until cooked through, about 5-10 minutes depending on how thick your slices are.
Add the veggies and marinade and bring to a boil. Cook until the veggies are tender, about 10 minutes, then stir in the cauliflower rice and serve.