A 30 minute Chicken Mushroom Pepper Stir Fry – super easy and quick week-night dinner. Paleo, Gluten Free and Soy Free Stir Fry recipe.Jump to Recipe Jump to Video
Here’s a really quick chicken and mushroom stir fry recipe for you guys! A delicious Chinese-style dish that can be ready in 30 minutes! Full of flavour and nutrition, this Chicken Mushroom Pepper Stir Fry will bless your taste buds. Seriously, if you’re anything like me, you love a good home-cooked meal without feeling heavy afterwards. Well, this recipe is the answer to all those prayers. Plus, quick and tasty meals are such a lifesaver, don’t you agree?!
There have been many days where I would come home and have no energy in me to make something to eat; I would literally throw things together, not really minding what I was doing. Sometimes, this would go so bad for me and I end up having to force myself to eat (hands up, if you hate wasting food). Other times, like with this healthy chicken and mushroom stir fry recipe, it would come out so good and so luscious, I’d feel the need to eat it for dinner every night that week!
This 30 Minute Chicken Mushroom Pepper Stir Fry can also be one of those recipes you can build on. I recently updated this recipe to make it a bit more saucy. It is perfect with cauliflower rice or zoodles. You can also use it as a filling for a wrap, just reduce the sauce in your wrap. To give it the healthiest punch, you can add in more veggies like broccoli, carrots, spinach etc. Just bear in mind, that it might take you a little more time – not too long though.
Staple Paleo Stir Fry Ingredients
- Coconut Aminos
I use my favourite alternative to soy sauce for this recipe Coconut Aminos. I love this so much, I literally use it in all my paleo stir fries. What are coconut aminos? Okay, it’s made from the sap of coconut blossoms (it’s nectar), fermented and mixed with salt. However, it has at least 65% less sodium than sea salt! Coconut aminos is gluten free, soy free and is a great substitution for soy sauce in Paleo stir fries!
- Apple Cider Vinegar
Another helpful staple is apple cider vinegar. Most Chinese recipes use shaoxing rice wine to give a tangy taste and some alternatives are mirin or rice wine vinegar. Well, these are not Paleo, as they contain some form of wheat etc so the next best thing is apple cider vinegar. It helps to give the tangy taste needed for the Mushroom and Pepper stir fry.
How to make Paleo Chicken and Mushroom Stir Fry
As with many Chinese stir fries, you need a really good wok to start with. Something that is large enough for the dish you are making and gets as hot as needed. Check out the recipe video below for guidance!
- Always chop up your vegetables and chicken first, this will make frying 10x quicker and easier.
- Next, make your paleo chicken stir fry sauce! You want to ensure when the wok is hot, you have everything ready to go in so things don’t burn!
- Chicken Tip: chicken thighs are juicier than chicken breast for stir fries. Seriously, chicken thighs are the best type of chicken for stir fries. If you have breasts, that’s still okay but be ever so careful not to overcook or the breasts will be a little dry! Also, add some arrowroot flour to your chicken, to crisp it up a little before adding in your sauce.
- Start with your garlic, ginger and chicken. Allow chicken to sear up but don’t allow to completely cook before adding in your veggies.
- Move your chicken to the side whilst allowing your vegetables to cook, the sides of the wok should be slightly less hot than the middle so will allow help to not overcook your chicken.
- Sauce always goes in last, give your fry a good stir (lol) and serve immediately.
Hope you give this really easy Chicken Pepper Mushroom Stir Fry recipe a try – it’s literally just chicken with mushroom and peppers lol! However, what makes it great are the little additions of culinary love! For them days where you don’t even want to see the kitchen – getting up to cook this quick meal could really make your evening!
- 3-4 chicken thighs or breasts
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp five spice powder
- 2 tbsp coconut aminos
- 2 tbsp arrowroot flour (note 1)
- 2 tbsp coconut aminos
- 1 1/2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp dried chilli flakes
- 1 tsp sesame seeds
- 1 tsp salt
- 2 tbsp coconut oil
- 2 garlic cloves
- Knuckle of ginger
- 6-8 button mushrooms (note 2)
- 6-8 chestnut mushrooms
- 2 bell peppers (note 3)
- 2 green onions
- First, dice up your veggies and chicken.
- In a mixing bowl, add your chicken and all chicken ingredients. Mix together till chicken is coated. Set aside.
- Next, make your sauce: in a small mixing bowl or Pyrex jug, mix together your sauce ingredients. Set aside.
- Now, you’re ready to wok! Place a wok on high heat. To test if the wok is hot enough, splash some water on the wok. If it starts spitting immediately then it’s ready.
- Add your chicken to your wok and sear on all sides till golden brown, about 5-6 minutes.
- Push your chicken to the side of the wok and add in your mushrooms and peppers. Cook through for about 3-4 minutes.
- Next, add in your green onions. Cook for about 1 minute.
- Now, add in your sauce. Mix through and cook for 3-4 minutes. (Note 4)
- Once done, serve immediately with some cauliflower rice or zoodles. Enjoy!
- If you don’t have arrowroot flour, you can use tapioca starch as a direct substitute
- You can use any type of mushrooms you have to hand. Shiitake, wild mushrooms, have a gander!
- My favourite bell peppers are red and yellow because they’re sweetest but feel free to use what you have on hand
- If you want a thicker sauce, you can make a slurry with some arrowroot flour. Mix 1/2 tbsp arrowroot flour with 2 tbsp water. Pour into your stir fry and mix through. Cook for another minute or so and your sauce should thicken up.
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