This healthy stir fry recipe uses chicken thighs and fresh vegetables in a very easy simple weeknight Paleo and Whole 30 dinner that the whole family will love.
The transition to three kids AND a new school year hasn’t been terrible, but it has been busy! We really want to keep eating whole foods when possible, and limit our takeout meals to a minimum. Which means dinners need to be super simple! We made this very easy weeknight stir fry that’s filled with crunch and flavor, but will take you 20 minutes to make!
Healthy stir fry:
The thing I love about this recipe is that it’s filled with veggies and healthy fats, but there is ZERO chopping required. Hello weeknight mom win!
By using cauliflower rice (find it in the frozen vegetable section), snow peas, and sliced water chestnuts, you’ll be able to fill your family’s bellies with nutritious food in minutes!
We all commented that we loved how crunchy the dinner was – not a single mushy vegetable in the whole pan. And then topped with toasted cashews – so good!
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Easy healthy stir fry recipe
- 1.5 lbs chicken thighs
- 2 cups snow peas
- 2 8 oz cans water chestnuts drained
- 1 cup unsalted cashews
- 1/4 cup coconut aminos
Cook chicken thighs in a large pan over medium heat until browned & cooked through. Remove to a plate and set aside.
While the chicken is cooking, toast your cashews on a small skillet over low heat (you could spray with a little bit of olive or coconut oil)
Add snow peas to the pan with the chicken "drippings". Add the coconut aminos and stir to break up the brown bits from the pan (1-2 minutes).
Add water chestnuts - stir for another minute.
Add the cooked chicken - stir and keep on low heat for 1-2 minutes. Add more coconut aminos to taste if desired.
Add cashews, then serve over riced cauliflower. Enjoy!
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