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close up shot of AIP chicken noodle stir fry with carrots, broccoli, mushrooms and cabbage, garnished with cilantro

Chicken Noodle Stir Fry (AIP, paleo)


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5 from 4 reviews

Description

This Chicken Noodle Stir Fry dish is packed with veggies for a nutrient dense, one-pot meal that is the epitome of AIP comfort food. It’s AIP and paleo and can easily be made vegan and whole30 compliant.


Ingredients

Scale

Marinade

  • 3 cloves garlic
  • 1 inch piece of ginger
  • 1/4 cup cilantro
  • 1/2 cup chopped green onions (plus more for garnishing)
  • ¼ cup coconut aminos
  • ¼ cup avocado or extra virgin olive oil
  • ½ tsp sea salt

Stir Fry

  • 4 oz pack AIP pasta (can sub with zucchini noodles, butternut squash noodles, or my AIP hand-rolled noodles)
  • 2 chicken breasts, sliced into thin strips
  • 4 TBSP avocado or coconut oil, divided
  • 2 cups broccoli, chopped into small florets
  • 2 carrots, cut into matchsticks (about 1.5 cups carrots)
  • 1 cup button mushrooms, sliced
  • 1 cup purple cabbage, shredded/finely chopped
  • 1/4 cup cilantro, chopped
  • 1/2 tsp salt
  • 23 TBSP coconut aminos

Instructions

  1. Cook pasta al dente, strain and run under cold water to stop from cooking. Alternatively, prepare vegetable noodles and set aside.
  2. Make marinade by combining garlic, ginger, cilantro, green onions, coconut aminos, oil and sea salt into a food processor or high powered blender.
  3. Chop chicken breasts into 1/2-inch wide strips and marinate with 3/4 of the marinade for at least 20 minutes while you prepare the veggies.
  4. Once marinated, heat half the oil (2 TBSP) in a wok or large cast iron pan to medium heat and brown chicken in two batches, spreading it out evenly into your pan so that the chicken browns nicely on each side. Cook for 3 minutes per side, remove from pan and set aside.
  5. Turn heat up to medium-high, add remaining 2 TBSP oil to pan and add in vegetables in order of size/firmness – for me this was broccoli, cabbage, carrots and then mushrooms.
  6. Next, add cilantro, salt and remaining marinade to vegetables and stir to combine, cooking just until the veggies begin to soften (no more than 2-3 minutes).
  7. Return chicken strips to pot, along with cooked pasta and stir to combine. Add coconut aminos according to taste. Taste for salt and adjust coconut aminos and/or sea salt accordingly.
  8. Remove from heat. Serve with additional chopped cilantro, green onions and coconut aminos, if desired.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes