In need of a tasty 30-minute meal? This Paleo Honey Garlic Chicken Stir Fry is the perfect solution! This meal is inexpensive, nutrient dense and tastes like take-out.
Chicken thighs in stir fry with an excellent sauce tastes like epic take-out every time. Why settle for vegetable oil laden restaurant stir fry when this Honey Garlic Chicken is so unbelievably easy?
Juicy chicken cooked to perfection and topped with the perfect sweet and sticky sauce, this meal will be a hit with the entire family.
How To Make This Honey Garlic Chicken Recipe
A few simple ingredient swaps make this recipe wildly superior. This stir fry is gluten-free, soy-free and low allergen!
This is a fool proof recipe requiring minimal prep making it perfect for the non-cook or a seasoned chef needing a bit of a break. Here are the simple steps:
- Heat avocado oil in a large frying pan over medium heat.
- Chop the chicken thighs in to about 1 inch pieces. I like to trim off most of the visible fat, but this is totally optional. Season with salt and pepper, and toss them in a bowl with tapioca starch.
- Add chicken to the pan and allow to brown, flipping periodically.
- While the chicken cooks you can chop the peppers and prepare the sauce. If using rice or cauliflower rice you can begin to get that ready during this time.
- When the chicken is mostly cooked (about 6 minutes), add the peppers to the pan. Stir and allow to cook for several minutes, then lower the heat and add the minced garlic. Cook until garlic becomes fragrant.
- Add sauce to pan. Sauce will thicken and chicken should finish cooking over the next 6 minutes.
- Top rice or cauliflower rice with sauce and stir fry and enjoy.
What Are Coconut Aminos?
Coconut aminos is a product made from coconut sap. It is used as an alternative to soy sauce for people who cannot have or choose to avoid gluten and/or soy.
They have a salty taste and a slight sweetness, but not quite the same taste as soy sauce, but I actually prefer the flavor.
Where Can I Find Coconut Aminos?
Coconut aminos can be found at most grocery stores, usually in the gluten-free aisle, next to the soy sauce or next to the oils.
You can also find coconut aminos online from retailers like Amazon or Thrive.
What To Serve With This Chicken Stir Fry
- Extra Stir Fry Veggies - Throw in some extra broccoli florets, water chestnuts, onion or snap peas to bulk up this meal and add some crunch.
- Cauliflower Rice - Cauliflower rice is easy to prepare. Simply pulse a head of cauliflower in a food processor and sauté with some cooking oil and salt for several minutes on medium heat. Top with the tasty honey garlic sauce and the chicken stir fry.
- White Rice - If you are not specifically following a paleo diet, this recipe goes great on top of a bed of white or jasmine rice.
Recipe Tips
Trim The Fat
I think the chicken tastes the best when any visible fat is trimmed. This improves the texture of the dish. If the chewy fat on chicken thighs doesn't bother you than skip this step! This is totally a personal preference.
Evenly Coat with Tapioca Starch
The starch acts to seal the juices in creating the perfect bite of chicken. Make sure you toss your chicken and allow the starch to cover as much of the chicken as possible.
Sauce
You will likely have more sauce than you need if you decide not to eat this stir fry with rice or cauliflower rice or to add additional veggies. You can consider halving the sauce recipe if this is your plan so you don't end up with too much.
Related Recipes
Did you try this Paleo Honey Garlic Stir Fry recipe? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Honey Garlic Chicken
Equipment
- Knife
- Cutting board
- Frying pan
- Wooden spatula
Ingredients
- 1-2 tablespoon Avocado oil
- 1 lb Chicken thighs Boneless, skinless
- 2 tablespoon Tapioca starch
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 2 Bell peppers
- 1 tablespoon Minced garlic
Sauce
- ⅓ cup Coconut aminos
- 3 tablespoon Chicken bone broth Any broth or water will work
- ¼ cup Honey
- 1 tablespoon Rice vinegar
Instructions
- Heat avocado oil in a large frying pan over medium heat.
- While to oil heats, chop the chicken thighs into about 1 inch pieces, trim any fat that you don't want. In a large bowl, add chicken thighs and season with salt and pepper. Cover evenly with tapioca starch and toss.
- Place chicken thighs in pan and begin browning, turning chicken periodically to cook all sides.
- While chicken is cooking combine ingredients for sauce and whisk together. Chop the peppers and set aside.
- Add the peppers to the pan when the chicken is almost done cooking. Allow the peppers to cook for several minutes then add garlic to the pan and allow to cook for several minutes on low heat to prevent from burning.
- Once the peppers are mostly cooked and chicken is browned, add sauce to pan and simmer. Sauce should begin to thicken. Allow to cook for about 5-6 minutes or until it has fully thickened and chicken is no longer pink in the center.
- Serve chicken and sauce with rice or cauliflower rice.
[…] GET THE RECIPE […]