30-Minute Weeknight Chicken Thigh Stir-Fry
A quick and healthy weeknight dinner featuring tender chicken thighs and crisp vegetables in a savory coconut aminos sauce. The combination of carrots, celery, and mushrooms provides satisfying texture while the arrowroot-thickened sauce coats everything perfectly. Served over cauliflower rice, this dish delivers comfort food satisfaction with lighter nutrition. The recipe works well for busy families and meal prep, with the cauliflower rice easily made ahead for convenience.
Ingredients
- 1 head Cauliflower, small florets chopped
- 1 ½ Tbsp Butter
- 3 cloves Garlic, chopped
- 4 Tbsp Bragg's / coconut aminos
- 1 ½ Tbsp Vinegar, rice
- 1 Tbsp Honey
- ½ cup Stock, any type
- 8 oz Carrots, thinly sliced
- 2 stalks Celery, sliced at a bias
- 8 oz Mushrooms, any brown, sliced
- 4 stalks Green onions, green and white parts chopped and separate
- 1 lb Chicken thighs, boneless and skinless
- 1 Tbsp Oil, cooking
- 1 Tbsp Oil, cooking
- 2 tsp Arrowroot powderCornstarch1:1paleowhole30
same thickening
- 3 Tbsp Water
- ½ Limes, juice of
- Hot sauce(optional)
Instructions
- 1
Heat wok over medium-high heat
- 2
Add first portion of oil then chicken to heated oil
- 3
Saute chicken for 3 to 4 minutes and remove from pan, set aside
- 4
Return wok to heat and add second portion of oil
- 5
Add white parts of green onions, carrots and celery to heated oil with salt
- 6
Saute for 8 minutes until carrots are tender but still crunchy
- 7
Add splash of water or stock if pan looks too dry
- 8
Whisk together arrowroot powder and water
- 9
Add mushrooms and chicken to vegetables in wok
- 10
Push all ingredients to sides forming hole in middle
- 11
Pour stir-fry sauce and arrowroot mixture into hole
- 12
Wait for mixture to bubble and darken before tossing everything through
- 13
Coat all ingredients in sauce
- 14
Continue cooking until chicken is cooked through
- 15
Remove from heat and squeeze lime juice over top
- 16
Reheat cauliflower rice in microwave if made ahead
- 17
Serve stir-fry over cauliflower rice topped with green parts of green onions and hot sauce
Tips
Make cauliflower rice ahead of time and store in refrigerator for quick weeknight assembly.
If vegetables start to stick or burn, add small splashes of water or stock to deglaze the pan.
Cut all vegetables to similar sizes for even cooking and professional appearance.
Good to Know
Store leftovers in refrigerator for up to 3 days in airtight containers.
Cauliflower rice can be made up to 3 days ahead and stored in refrigerator.
Serve immediately while hot over cauliflower rice with desired toppings.
Common Mistakes
Don't overcook chicken in first step to avoid dry meat.
Add liquid if vegetables start sticking to prevent burning.
Let sauce bubble before mixing to ensure proper thickening.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but add them directly to the hot pan without thawing and expect slightly more moisture release during cooking.
What if I don't have arrowroot powder?
Cornstarch works equally well at the same ratio, or you can skip the thickener for a lighter sauce.
How long will leftovers keep in the refrigerator?
Store properly covered for up to 3 days, though vegetables may soften slightly when reheated.