Paleo Asian Chicken Stir Fry

  • 25 mins
  • 8 ingredients


  • Olive or coconut oil 2 Tbsp
  • Uncooked Diced Chicken About 2 Cups
  • Bell pepper, any color 1
  • Large white onion, diced 1
  • Zucchini, diced into small chunks 1
  • Coconut aminos 1 Tbsp
  • Sriracha sauce to taste
  • Pea shoots A handful


  1. In a heavy cast iron pan, heat oil until shimmery.
  2. Add chicken, cook on medium high heat until just browned, 5 minutes.
  3. Add onions and peppers, cook until slightly browned- about 5 minutes.
  4. Add zucchini, keep cooking until everything is nicely browned, about 6 minutes.
  5. Add coconut aminos and stir well.
  6. Slowly add sriracha sauce until desired heat level- this sneaks up on you, so add slowly.
  7. Throw pea shoots in while still on stove, and toss mixture until shoots start to soften, about 2 minutes.
  8. Remove from heat and eat immediately!
  9. Can be eaten as-is, or added to a lettuce wrap.


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