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Easy Chicken & Vegetable Stir Fry (Paleo, Whole30, AIP)

  • Yield: 2 servings 1x


  • 2 cups shredded chicken, pre-cooked
  • 2 cups cauliflower rice, (pre-riced or using a food processor)
  • 1 cup shredded carrots, (pre-riced or using a food processor)
  • 3 heads of baby bok choy
  • 12 tbsp coconut oil (or avocado oil)
  • 1 tbsp coconut aminos
  • 1 tsp ginger powder
  • Sea salt and pepper to taste (omit pepper for AIP)


  1. First, prepare the baby bok choy by cutting off the base, washing it well, and slicing it into smaller pieces. Set aside.
  2. Using a large pan on medium heat, melt the coconut oil
  3. Add in the cauliflower rice, a bit of coconut aminos, and season with salt and pepper. Cook for 4-6 minutes or until lightly browned.
  4. Once the cauliflower rice is done, scoop it into two separate bowls and set aside.
  5. Add the shredded carrots to the pan (adding more coconut oil if needed) and cook for 4-5 minutes, or until lightly softened.
  6. Add in the bok choy and season the vegetables with ginger and about 1 tsp of coconut aminos.
  7. Cook for 2-3 more minutes or until bok choy is soft.
  8. Add the cooked vegetables to the prepared bowls.
  9. Quickly heat the chicken in the pan and season with more coconut aminos. Add to the bowls once it’s heated.
  10. Top the bowls with extra coconut aminos and salt and pepper if needed, and enjoy!


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 417
  • Fat: 13.4g
  • Carbohydrates: 18.3g
  • Fiber: 5.4g
  • Protein: 55.1g