One Pan Ginger Chicken, Mushroom, Broccoli, Carrot, Kale Stir Fry - Paleo, Gluten Free
Prep time
Cook time
Total time
Recipe type: Paleo, Gluten Free, Protein
Serves: 4 servings
  • ⅓ cup coconut aminos (can sub with soy sauce but it wouldnt be paleo or gluten free)
  • ½ cup vegetable broth
  • 3 Tablespoons rice wine vinegar (I used a red pepper infused variety)
  • 2 Tablespoons arrowroot starch
  • 2 teaspoons ground ginger
  • 2 boneless skinless chicken breasts, cubed
  • 2 Tablespoons olive oil
  • 2 teaspoons minced garlic
  • 8 ounces baby portabello mushrooms, halved or chopped
  • 4 ounces shitake mushrooms, halved or chopped
  • 4 green onions, thinly sliced (white part only)
  • 3 large carrots, peeled and chopped
  • 2 cups broccoli florets
  • 3 cups chopped kale
  • Purchase advair online
  2. In a gallon size zip lock bag, add all marinade ingredients including the cubed chicken, toss so that chicken is coated. Put in the fridge for at least a half hour. The longer the better. I marinaded mine for 3 hours.
  3. STIR FRY:
  4. Once chicken is marinated, heat olive oil in a large saute pan on medium high heat.
  5. Remove chicken from bag with slotted spoon, reserve the liquid.
  6. Add chicken to heated olive oil along with minced garlic and saute for 3 - 4 minutes, stirring occasionally, until the chicken is almost cooked. It will continue cooking when you add the vegetables.
  7. Add mushrooms, broccoli, carrots and green onions along with the reserved marinade and saute for 4 - 5 minutes until vegetables have softened.
  8. Add kale and saute until it is good and wilted.
  9. Continue sauteing until the sauce has thickened up, stirring frequently so not to burn.
  10. Serve on some quinoa, brown rice noodles, brown rice or in lettuce wraps.
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