When life gets busy and time is limited, whipping up healthy meals can be a challenge. While “fast food” usually isn’t an option while living the Paleo lifestyle, sometimes “food fast” is the only option. This one-pan stir-fry dinner—filled with everything but the kitchen sink—couldn’t be more nutritionally dense for a complete and tasty meal.
To turn it out in lightning speed, we recommend fresh, pre-cut veggies found in most grocery store produce sections that will cut preparation time. Broccoli and carrot slaw is often found in the produce section as well. Just toss them in the pan, cook, and plate in only a few minutes.
For a quick and easy option, grab a salt-free fajita mix from the grocery store. Prefer to make your own? Use the recipe below and mix all the spices together in a jar:
- 1 tablespoon cumin seeds, toasted and crushed
- 4 teaspoons preservative-free garlic powder
- 1 teaspoon dried oregano
- ½ to 1 teaspoon ground chipotle or cayenne pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground saffron
Not only is this Kitchen Sink Stir-Fry easy to cook, it’s also easy to store and reheat. Simply freeze and when you are ready to reheat, thaw over a low burner for 10 minutes or throw it in the microwave and enjoy a quick and easy meal.
TIPS:
- Any veggies or meat can be used interchangeably in this stir-fry. Pork, beef, bison, or shrimp can be substituted for chicken and the results will be just as satisfying.
- This versatile combination of meat and veggies can be seasoned with salt-free Chinese five spice, Italian seasoning, or your favorite spice mix. Experiment in your kitchen to find your favorites.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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One Skillet “Kitchen Sink” Stir-Fry
- Recipe by: Lorrie Cordain
- Serves: 6
- Meal: Dinner
- Serves: 6
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 18 minutes
Ingredients
2 lb raw chicken breasts or thighs, cut into 2-inch pieces
3 tbsp salt-free fajita spice mix, divided (AIP – substitute with chili powder)
3 tbsp olive oil
1 medium sweet onion, sliced
2 cloves garlic, peeled and chopped
2 cups petite carrots, sliced in half lengthwise
1/2 each red, yellow, and green bell peppers; seeded and sliced into 2-inch pieces (AIP – omit or sub)
2 stalks celery, sliced diagonally into ½-inch thick pieces
2 small zucchini, sliced diagonally into ½-inch thick pieces
2 cups broccoli and carrot slaw
Directions
Place chicken in a medium bowl and sprinkle with 1 ½ tablespoons fajita spice mix. Use a large spoon to gently mix the spice until chicken pieces are well coated. Set aside.
Heat olive oil in a large wok over medium heat. Add seasoned chicken, onion, and garlic. Cook for 10 minutes, or until chicken is cooked through, stirring occasionally.
Add carrots, peppers, celery, and zucchini and stir to combine. Sprinkle evenly with remaining fajita spice mix. Cook for an additional 3 minutes.
Stir in broccoli slaw and cook for 2 minutes more. Remove from heat and serve.
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