Chicken, Zucchini, And Mushroom Stir-Fry Recipe

5 from 1 vote

There is no correct way to make a stir-fry, so when you make this mouthwatering chicken, zucchini, and mushroom stir-fry, you simply cannot go wrong!

Course Main Course

Cuisine American

Keyword chicken, mushrooms, paleo, recipe, stir-fry, zucchini

Prep Time 25

Cook Time 25

Total Time 50

Servings people

Calories 357kcal

Cost 10

Season the chicken to taste with sea salt and freshly ground black pepper.
1 ½ lbs. chicken breast, Sea salt and freshly ground black pepper
Heat coconut oil in a skillet over medium-high heat.
2 tbsp. coconut oil
Brown the chicken on all sides, about 1 to 2 minutes per side.
Set the chicken aside, then add the garlic and ginger to the same skillet.
4 garlic cloves, 2 tbsp. fresh ginger
Cook until soft and fragrant, about 1 to 2 minutes, then add the mushrooms and zucchini.
8 oz. mushrooms, 1 zucchini
Toss the vegetables and cook until soft, about 3 to 4 minutes.
Add the coconut aminos, honey, and apple cider vinegar, and stir until well coated.
¼ cup coconut aminos, 2 tbsp. raw honey, 2 tbsp. apple cider vinegar
Add the chicken back to the skillet, toss everything, and cook for another 3 to 4 minutes.
Mix the tapioca starch with 2 tbsp. of water, and pour into the skillet - whisking until the sauce thickens.
2 tbsp. tapioca starch
Continue cooking until the chicken is no longer pink.
Serve topped with green onions.
2 green onions