Hump Day Quickie Meals: Paleo Stir-Fry
Prep time: 
Cook time: 
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Serves: 8 Servings
  • 1 medium onion, cut into ½-inch pieces
  • 2 stem celery, cut into ¼-inch pieces
  • 2 medium carrot, cut into ⅛-inch thick slices
  • 3 pounds boneless, skinless chicken thigh meat cut into roughly 1-inch cubes
  • 1 teaspoon kosher salt
  • 2 Tablespoons minced garlic (about 4 large cloves garlic)
  • 4 Tablespoons oil
  • 3 Tablespoons oyster sauce
  • 2 Tablespoons sriracha
  • 2 Tablespoons distilled white vinegar
  1. ) In a bowl, mix the chicken with the kosher salt thoroughly and evenly and set aside.
  2. ) In another small bowl, combine the oyster sauce, sriracha, and distilled white vinegar and mix thoroughly.
  3. ) Heat a wok, skillet, or large saute pan to high, add 2 Tablespoons oil, and quickly stir fry the peppers, onion, carrot, and celery for about 2 minutes or until the onion just begins to turn translucent. Set the veggies aside on a plate or in a bowl.
  4. ) Heat your pan back up to high heat, add the other 2 Tablespoons of oil, and get that chicken cookin’! Cook until the chicken is no longer pink and juices run clear. Give the chicken a stir to redistribute and flip it, cook another 2 minutes or so.
  5. ) Stir in garlic and cook for about 30 seconds.
  6. ) Add in veggies, sauce mixture and toss to evenly mix into your stir fry.
Recipe by Tshaka Explains It All at