Super Fast
Chicken Stir-Fry with Sriracha
Sautéed Asparagus and Carrot Ribbons
Ingredients
- 6 boneless, skinless chicken breasts
- 2 Tbsp sesame oil
- 1 large bell pepper, thinly sliced (any color)
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- ½ cup coconut aminos
- 2 Tbsp organic chicken broth
- 2 Tbsp Sriracha hot sauce
- 2 Tbsp arrowroot
Instructions
- Cut chicken into 2-inch pieces. Cook, in 2 batches, in hot oil in a large wok or nonstick skillet over high heat 7 minutes or until browned. Remove chicken from wok.
- Add bell pepper, onion, and garlic to wok; cook 5 minutes or until tender.
- Whisk together coconut aminos, broth, Sriracha, and arrowroot in a small bowl until blended.
- Add chicken and sauce mixture to wok. Boil 2 to 3 minutes, stirring constantly, or until sauce is thickened. Season with salt and pepper to taste.
Side Dish Ingredients
- 1½ lb asparagus
- 3 large carrots
- 2 Tbsp coconut oil
- 2 cloves garlic, minced
Side Dish Instructions
- Remove tips from asparagus; cut asparagus stalks and carrots lengthwise into thin ribbons using a vegetable peeler.
- Melt oil in a large nonstick skillet over medium heat; add garlic, and cook 30 seconds. Add asparagus and carrots; sauté 2 minutes or until just wilted.
- If desired, stir in asparagus tips, and cook 1 minute. Remove from heat; season with salt and pepper to taste.
Paleo Meal Plan
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