5-Ingredient Chicken Stir Fry (Paleo, AIP, Keto, Whole30, Low FODMAP)

up close view of chicken stir fry in dish

5-Ingredient Chicken Stir Fry (Paleo, AIP, Keto, Whole30, Low FODMAP)

5-Ingredient Chicken Stir-Fry is that SUPER easy, delicious dinner to make again and again, when life is busy, but you want to serve a good homemade meal that everyone will love.

This lovely Asian dinner is great for Paleo, AIP, Keto, VAD, Gluten-free, Low FODMAP, Ancestral and Whole30, or any real food diet.

Course DInner

Cuisine Asian, Chinese

Keyword aip, chicken, gluten-free, keto, low-FODMAP, paleo, stir fry, whole30

Prep Time 15

Cook Time 8

Total Time 25

Servings people

Calories 323kcal

Author Megan

Cost $15

Equipment

large deep skillet or wok

Ingredients

2 lbs chicken sliced into ½" slices, against the grain at an angle
4 peeled zucchini made into zoodles OR, if you wish to use another kind of noodles, see Recipe Notes below for details
1 to 2 heads broccoli cut into bite-size pieces OR for VAD, use ½-¾ 1b green beans; Low FODMAP, use bok choy only. (Optional: add 2 to 3 stalks of celery, sliced at an angle, if you want one extra veggie, or several green onions, sliced in 1" lengths, at an angle.)
1/2 cup coconut aminos
1 Tablespoon tapioca flour OR 1/32 teaspoon xanthan for Keto (A smidgen is 1/32 of a teaspoon.)
1/2 teaspoon sea salt
2 Tablespoons cooking oil: avocado or olive oil

Instructions

Make sauce: In small bowl, whisk together coconut aminos, 1/2 teaspoon sea salt, and depending on your diet: tapioca flour for Paleo AIP -- OR -- xanthan gum for Keto. For xanthan version, fan it in while whisking, then whisk until you see the sauce thicken slightly. Set aside.
Heat large wok or large deep skillet over medium-high heat. Add oil, and swirl to coat the pan. Add broccoli and optional additional veggie. Stir and cook 2 minutes.
Add chicken. Stir and cook 3 minutes, until most but not all of the visible pink is gone.
Add sauce, and toss all the ingredients so they're coated with the sauce. Cook 1 minute, stirring occasionally. (If you're including ginger or garlic, add those now, too.)
Add noodles. Toss and cook 1 minute, or up to 2 minutes. (Longer than this with zoodles will make them too watery, and they'll get a bit soggy, so keep them fresh tasting with a short cooking time.)
Serve.

Notes

Noodle options if you don't use zoodles

Only zoodles cook quickly enough to be added raw to the recipe. Or, if you use Palmini's Linguini, they, too, will not need any pre-cooking.

Otherwise you may use: Daikon Noodles or Cabbage Noodles (follow the recipe links for how to cook them), OR these options, depending on your diet:

AIP: Cassava noodles would be fine (<-follow link for cooking instructions), or sweet potato noodles would be really good (follow package instructions for cooking). Cook both of these noodles first, before adding to the recipe.
- NOTE: When using real pasta, like the cassava option, reserve some of the cooking water. You may need to add some to the finished dish, if it needs a bit more liquid, as real pasta absorbs the sauce in this recipe.
Keto, Palmini linguini will work nicely. Just rinse well in colander, and drain, before using. No pre-cooking needed.
For non-AIP or Keto, you may use a gluten-free or real pasta-type noodle. Follow package instructions to cook first, before adding to the recipe.
- Brown Rice Capellini
- Pad Thai Noodles
- NOTE: When using real pasta, like these Gluten-free options, reserve some of the cooking water. You may need to add some to the finished dish, if it needs a bit more liquid, as real pasta absorbs the sauce in the recipe.

The following nutritional facts are for the Keto version of this recipe.

Nutrition