This Paleo Honey Chicken Stir-fry recipe is made with antibiotic free chicken breast, bell peppers, mushrooms, carrots and broccoli and is seasoned with coconut vinegar and raw local honey. The chicken is tender and the sauce is thick and a little sweet, amidst a lot of fresh vegetables! All of your ingredients go into the same pan (or wok) and just steadily cooks…easy! We really like these quick recipes when we’re in a pinch for time. I would definitely use fresh ginger and as a note, white pepper is different than black pepper – it may not seem like a big difference, but it is. If you choose to swap, it will still taste great, it will just taste different than intended, that’s all. Anway, Enjoy!
So the 10th Annual Jacksonville Film Festival was a big hit. Even with the storm shutting down most of New York due to hurricane Sandy, Carrie Preston skyped in and met with the fans that came to see her film ‘That’s What She Said’. It really went much better than we thought. We got to meet and chat with Marc Gobé too, which was a pleasant surprise.
Recipe: Paleo Honey Chicken Stir-fry
- 4 Chicken Breasts
- 1 tsp Sesame Oil
- ½ Tbsp Olive Oil
- ½ Red Bell Pepper
- ½ Green Bell Pepper
- 1 cup Carrots
- 2 dried Bird’s Eye Chili Peppers
- 5 White Button Mushrooms
- 3 Garlic cloves
- 1 Tbsp fresh knob Ginger
- 1 cup Broccoli florets
- 3 Tbsp raw Honey
- 1 ½ Tbsp Coconut Vinegar
- 1 Tbsp Arrowroot Powder
- ¼ tsp Coarse Sea Salt
- ¼ tsp ground White Pepper
- 1 tsp Sesame Seeds
- 2 Green Onions
- Cube the chicken and set aside.
- Heat the sesame oil and olive oil over medium-high heat. De-stem the arbol chili peppers. Cut the red and green bell peppers into chunks and slice the carrots. Add the bell peppers, carrots, and bird’s eye chili peppers (whole; if you like your food really spicy, mince them first) to the hot oil and sauté for 2-3 minutes, covered.
- Next, add the chicken, mushrooms, garlic, ginger and broccoli and sauté, covered, for another 3-4 minutes or until the broccoli is a bright green and slightly tender.
- Add the honey, coconut vinegar, arrowroot powder (we like to make a slurry with some water so it incorporates easier), sea salt and white pepper to the meat and veggies and sauté until thickened.
- Remove the whole bird’s eye chili peppers before serving (unless you minced them of course). Garnish with chopped green onions and sesame seeds.
- This recipe can be made Vegan, just omit the chicken!
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6
Follow it up with a delicious Paleo Coconut Macaroons!