Can I use a protein other than chicken thighs?

Absolutely! Sometimes I like to use chicken breasts or another type of meat, such as beef or pork. If you're vegetarian, you could also use tofu, tempeh or seitan (none of these vegetarian options are AIP or Paleo, and some may include gluten, so be extra careful. Seitan is literally made from wheat gluten).

Can I use other vegetables?

Absolutely! Part of the beauty of stir fries is their versatility. You can use almost any vegetable you want. Just be sure to use about the same quantities as called for in the recipe (about 4 cups total). Some great AIP veggie pairings include mushrooms and asparagus; cabbage and carrots; onions, mushrooms and kale. Use what's in season and go wild!

What if I don't have a wok?

No problem! Just use the largest skillet you have and make sure not to overcrowd the pan, by working in batches. Also, make sure to use a pan that is designed for higher temperatures, as many pans with protective coatings start to off-gas harsh chemicals when they get too hot.

Easy AIP Chicken Stir Fry (Just 5 Ingredients!)

Author: Andrea
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: One-Pan Meals
Method: Stir Fry
Cuisine: Asian-Inspired
Diet: Gluten Free

Description

This Easy AIP Chicken Stir Fry uses just 5 main ingredients and is fantastic for a quick Paleo, Whole30 or AIP weeknight dinner!

Ingredients

Scale

One batch Easy AIP Stir Fry Sauce

2 Tbsp avocado oil (or other high-heat oil, such as coconut oil), divided

1.5 lbs chicken thighs, cubed

3 cups broccoli florets

1 cup sliced carrots

3 green onions, sliced

Instructions

Add all the sauce ingredients to a small mason jar. Shake well and set aside. Pre-chop and prep your chicken and vegetables, so they’re easy to add to the stir fry as you go.
Add 1 Tbsp of avocado oil to a large skillet or wok over medium-high heat. Once pan is hot and oil is glistening, add the cubed chicken and stir fry for 5-7 minutes, or until internal temperature reaches 165ºF. Remove chicken to a clean plate or bowl and set aside.
Add 1 Tbsp oil to the same skillet/wok and swirl to coat. Then add broccoli florets and sliced carrots and stir fry 5-7 minutes or until veggies are tender-crisp.
Add cooked chicken back to the pan and drizzle stir fry sauce over everything, tossing to coat. Heat for another minute or so, until dish is warmed through.
Serve with cauliflower rice or cassava noodles, if desired. Top with sliced green onions.