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Closer view of chicken mushroom stir fry topped with spring onions and sesame seeds

30 Minute Chicken Mushroom Pepper Stir Fry

A 30 minute Chicken Mushroom Pepper Stir Fry for a super easy, week-night dinner.
Course Main Dish
Cuisine Asian
Keyword chicken, paleo, stir fry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 -4 servings
Calories 225 kcal
Author WhittyPaleo


For the chicken:

  • 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)

For the sauce:

  • 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

For the stir fry:

  • 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


  1. First, dice up your veggies and chicken.
  2. In a mixing bowl, add your chicken and all chicken ingredients. Mix together till chicken is coated. Set aside.
  3. Next, make your sauce: in a small mixing bowl or Pyrex jug, mix together your sauce ingredients. Set aside.
  4. 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.
  5. Add your chicken to your wok and sear on all sides till golden brown, about 5-6 minutes.
  6. Push your chicken to the side of the wok and add in your mushrooms and peppers. Cook through for about 3-4 minutes.
  7. Next, add in your green onions. Cook for about 1 minute.
  8. Now, add in your sauce. Mix through and cook for 3-4 minutes. (Note 4)
  9. Once done, serve immediately with some cauliflower rice or zoodles. Enjoy!

Recipe Video

Recipe Notes

  1. If you don't have arrowroot flour, you can use tapioca starch as a direct substitute
  2. You can use any type of mushrooms you have to hand. Shiitake, wild mushrooms, have a gander!
  3. My favourite bell peppers are red and yellow because they're sweetest but feel free to use what you have on hand
  4. 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.