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Speedy Stir-Fry

Lemongrass chicken, zucchini, and broccoli stir-fry

Paleo-Friendly, Gluten-Free, Dairy-Free, Soy-Free

4 Servings, 750 Calories/Serving

30 – 40 Minutes

This paleo-friendly chicken and vegetable Thai stir-fry is a healthier, tastier take on take-out, complete with fragrant jasmine rice and optional spicy Thai chiles.

Ingredients

  • 1½ cups jasmine rice*
  • 2 sweet potatoes
  • 4 to 6 boneless skinless chicken thighs (about 1 pound total)
  • Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
  • 5 or 6 red radishes
  • 1 pound broccoli
  • 2 or 3 zucchini (about 1 pound total)
  • 6 scallions
  • 6 or 7 sprigs fresh cilantro
  • 2 Thai chiles (optional)
  • Sweet stir-fry blend (coconut aminos - fish sauce)
  • *Not paleo; omit for a paleo-strict version.

Chef's Tip

If everyone wants rice, you can save the sweet potatoes for another use. Or toss the sweet potato half-moons in with the stir-fry: add them along with the radishes in Step 5 and proceed with the recipe.

Instructions

1

Cook the rice; roast the sweet potatoes

Heat the oven to 400°F.
  • Rinse the rice.
  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a medium sauce pot, combine the rice and 2¼ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
On a sheet pan, drizzle the sweet potatoes with 1 tablespoon oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the rice cooks and the sweet potatoes roast, prepare the chicken and vegetables.

2

Marinate the chicken

  • Pat the chicken dry with a paper towel; rub the chicken with the lemongrass paste and season generously with salt and pepper. Let stand while you prepare the vegetables.

3

Prep the vegetables

  • Trim the ends from the radishes; cut the radishes into quarters.
  • Cut the broccoli into 1-inch florets; trim off any coarse stems.
  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Trim the root ends from the scallions; cut the scallions on the diagonal into 2-inch lengths.
  • Coarsely chop the cilantro.
  • If using the Thai chiles, remove the stems; finely chop the chiles. Wash your hands after handling.

4

Cook the chicken

In a wok or large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned and cooked through, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly, then cut into ½-inch-thick slices. Do not clean the pan.

5

Cook the vegetables

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the radishes and cook without stirring until lightly browned, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally, until crisp-tender, 3 to 5 minutes.
Add the zucchini, scallions, half the stir-fry blend, and as much of the Thai chiles as you like. Cook, stirring occasionally, until the zucchini starts to soften, 2 to 3 minutes. Remove from the heat and season to taste with more stir-fry blend, salt, and pepper.

6

Serve

Transfer the rice or sweet potatoes to individual plates. Top with the vegetables and then the chicken. Garnish with the cilantro and serve.

Kids Can!

  • Rinse the rice.
  • Prepare the sweet potatoes for roasting.
  • Set the table.
  • Serve the meal.
  • Compliment the cook.

Nutrition per serving: Protein: 37g (74% DV), Fiber: 7g (28% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4.5g, Saturated Fat: 3g (15% DV), Cholesterol: 90mg (30% DV), Sodium: 1030mg (43% DV) (does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 98g (33% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Fish, tree nuts.

Paleo-strict nutrition per serving: Calories: 440, Protein: 31g (62% DV), Fiber: 7g (28% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4.5g, Saturated Fat: 3g (15% DV), Cholesterol: 90mg (30% DV), Sodium: 1030mg (43% DV) (does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 30g (10% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Fish, tree nuts.

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