Print
Whole30 Chicken Stir Fry with Cumin Coconut Carrot Noodles - This gluten free, low carb chicken stir fry has creamy coconut, coriander and cardamom! Add broccoli and carrot noodles for a quick and easy, paleo weeknight dinner! | Foodfaithfitness.com | @FoodFaithFit

Cumin Healthy Chicken Stir Fry with Carrot Noodles

Course Dinner, Main Course
Cuisine Asian
Keyword chicken, gluten free, low carb, paleo, whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 People
Calories 333 kcal

Ingredients

  • 8 Oz Chicken breast, cubed
  • 1/2 Cup Full fat coconut milk
  • Pepper
  • 1 Tbsp Coconut oil
  • 1 1/2 tsp Fresh ginger, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Ground cardamom
  • 1 1/2 Cups Broccoli, cut into bite sized florets
  • 1 Large carrot, spiralized with blade C *
  • 1/2 tsp Sea salt
  • Cilantro, for garnish

Instructions

  1. Place the cubed chicken breast in a medium bowl and pour the coconut milk. Sprinkle a pinch of salt and pepper and stir until the chicken is covered. Refrigerate for at least 20 minutes (I do this while I prep the other veggies.)

  2. Heat the oil in a high-sided frying pan over medium/high heat. Add in the ginger, cumin, coriander and cardamom and cook until golden brown and fragrant, only about 20 seconds.

  3. Place the chicken cubes one at a time, lightly shaking off an excess coconut milk (but still leaving the cubes coated in some milk) into the pan, reserving the leftover coconut milk for later. Cook until no longer pink inside, a about 4-5 minutes.

  4. Add in the broccoli florets and cook for 1 minute. Then, reduce the heat you medium and add in the carrot noodles and salt. Cook, stirring frequently, until the carrot noodles are tender, about 4 minutes.

  5. Stir in the remaining coconut milk, cook for 30 seconds and then remove from heat.

  6. Garnish with cilantro and DEVOUR!

Recipe Notes

*If your carrot is thin, I recommend buying 2 carrots, as it's hard to spiralize thin carrots.