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Paleo Coriander Healthy Chicken Stir Fry

This healthy chicken stir fry has fresh coriander and a spicy, sweet sauce. It’s a healthy, gluten free and paleo friendly meal that’s ready in 30 minutes!

Course Dinner, Main Course
Cuisine American
Keyword chicken stir fry recipes, gluten free dinners, healthy chicken recipes, paleo dinners
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 387 kcal

Ingredients

  • 1 Cup Uncooked white rice *
  • 1 Lb Boneless skinless chicken breast cubed
  • 4 tsps Ground coriander divided
  • 2 Tbsp Olive oil
  • 1 tsp Fresh ginger minced
  • 2 Portobello mushrooms chopped
  • 1 Red bell pepper chopped
  • 4 cups Bok Choy chopped with the stalks and leafy parts divided (about 4 total)
  • 1/2 Cup + 2 Tbsp Reduced-sodium chicken broth
  • 1/2 Cup Coconut aminos
  • 2 Tbsp Coconut sugar
  • 1 Tsp Sriracha + additional for garnish, if desired

For serving:

  • 1 large lime juiced
  • 1/4 Cup Thai basil minced
  • Toasted sesame seeds for garnish

Instructions

  1. Prepare your rice as per package directions and cook while you make the stir fry.
  2. Place the cubed chicken into a large, zip-loc bag and add in 2 tsp of the ground coriander, saving the rest for later. Seal the bag and toss until the coriander evenly coats the chicken. Set aside.
  3. In a very large wok, or frying pan, heat the olive oil up on medium-high heat.
  4. Add in the remaining ground coriander and the fresh garlic and cook, stirring constantly, until golden brown and fragrant. This only takes 30 seconds-1 minute.
  5. Add in the chicken and cook until lightly golden brown on each side, about 3-5 minutes.
  6. Reduce the heat to medium and add in the chopped mushrooms, bell pepper and just the stalk part of the bok choy. Cook until the veggies are tender, about 3-4 minutes.
  7. Stir in the leafy part of the bok choy, along with the chicken broth, coconut aminos, coconut sugar and sriracha. Bring to a boil and cook just for a minute, so that coconut sugar can dissolve.
  8. Divide the rice between 4 plates, and then divide the chicken mixture on top of the rice, making sure to divide the liquid as well (it'll be runny, it's not supposed to be thick.) Squeeze some fresh lime juice on top of each bowl, following by 1 Tbsp each of Thai basil and a sprinkle of sesame seeds. If desired, add more sriracha.
  9. DEVOUR.

Recipe Notes

*If you don't eat white rice, feel free to sub in cauliflower rice here!