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Published September 28, 2015 | Last Updated July 30, 2024 By Barbara Bianchi 9 Comments

One-Pot Paleo Stir Fry Chicken Recipe

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One-pot paleo stir fry chicken with kale, broccoli, and sweet potatoes is a quick and nutritious meal.

Several weeks ago, I planted new seedlings in my vegetable garden: cabbage, romaine lettuce, Brussels sprouts, and butternut squash. I’m hoping for a lovely autumn harvest!

However, I didn’t have to plant anymore kale. My spring kale plants are still growing like crazy. And that means more kale recipes! Maybe this one will be the last one of the year. Maybe. 🙂 Kale is so delicious and nutritious that I certainly wouldn’t mind eating it all year round.

One-Pot, Paleo, Stir Fry, Chicken,gluten free, kale, sweet potatoes, broccoli

Today, I’m using kale as one of the ingredients in this quick and easy chicken stir fry. I love stir fries. It’s so fun to come up with creative combinations and toss everything together in a wok or skillet. And by only using one pot, clean up becomes so effortless.

For a flavorful twist on this dish, try swapping out the wine sauce for my Ultimate Gluten Free Stir Fry Sauce.

Ingredients

Along with the dark green kale, I added strips of chicken, bite size broccoli florets, and a splash of orange: sweet potatoes! I love how they bring a taste of autumn to the dish.

When buying sweet potatoes, I always buy organic as potatoes are listed as one of the dirty dozen, frequently found to be contaminated with toxic insecticides. Organic potatoes are naturally gluten free and acceptable on a paleo diet.

Of course, if you’re trying to watch your waistline, you may not want to eat potatoes as they are a high glycemic index food. After a good workout, though, there is no harm in a tasty potato. Read more here.

One-Pot, Paleo, Stir Fry, Chicken, gluten free, kale, sweet potatoes, broccoli

Those four ingredients are the heart of this recipe but what really takes this stir fry to the next level is the beautiful white wine lemon butter sauce. So flavorful. So perfect.

Without further ado, let’s jump right into how to make this nutritious dinner.

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

First, you’re going to set the chicken to marinate in wine and garlic. I throw in a bay leaf too. Let the chicken marinate for 15 minutes while prepping the veggies.

Peel the sweet potatoes, cut them up into bite size pieces, and steam them for about 20 minutes until they are soft when pierced with a fork. Meanwhile wash and cut the broccoli into bite size pieces. To ensure they cook evenly, try to keep the pieces roughly the same size. Wash the kale leaves, tear them from the stems, wash again, and set aside.

One-Pot, Paleo, Stir Fry, Chicken, gluten free, kale, sweet potatoes, broccoli

In a large frying pan or wok, heat avocado oil over a medium heat, but not smoking.

I have been enjoying frying in avocado oil lately. Refined avocado oil is highly nutritious and loaded with antioxidants. Read all about its health benefits here. It’s very heat stable with one of the highest smoke points making it one of the best possible oils for stir frying.

I find that I don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.

Add broccoli and cook, stirring continuously until tender, about 5 minutes. Then add your kale, toss and cook for one more minute. Then remove your vegetables and set aside.

Now onto the chicken. Take the chicken out of the marinade. We’ll use the marinade for the sauce a little later.

Heat one more tablespoon of oil in your wok. Cook and stir chicken, about 2 minutes per side. Bite-size pieces of chicken cook very quickly. Avoid overcrowding the pan to ensure even cooking and browning. Remove the cooked chicken and set aside.

Return the broccoli and kale and the reserved marinade to the wok and bring to a boil. Then turn down to simmer and let the alcohol from the wine cook off. Return the chicken, stir and cook for one minute to blend. Season with salt and pepper to taste.

Then add the steamed sweet potatoes, toss, and heat through.

With a slotted spoon, remove the chicken and vegetables to your serving bowl.

Finally, for the sauce, stir two tablespoons of tapioca flour into two tablespoons of water in a small bowl. Add this to the wok and stir until combined. Then add two tablespoons of butter and lemon juice and whisk vigorously while simmering until thickened, about 1 minute. (If you find that the tapioca gets a little gooey, just add a little water and stir until it thins out to a gravy-like consistency).

Taste and adjust seasonings if you prefer, perhaps a little more salt or more lemon depending upon your preference. Pour the sauce over your stir fry.

Pro tips and recipe notes

  • You can use frozen chicken and vegetables. Thaw the chicken completely before cooking, and you might want to defrost and drain excess moisture from the vegetables to avoid excess water in the stir fry.
  • Leftovers will keep in an airtight container in the refrigerator for up to 3-4 days.

One-Pot, Paleo, Stir Fry, Chicken, gluten free, kale, sweet potatoes, broccoli

And that’s it! This stir fry chicken with kale, broccoli and sweet potatoes is a quick and nutritious meal to enjoy during these cool September days.

I just love this time of year. The air is crisp and the weather here in the Northeast is gorgeous. Soon the leaves will be changing to show off their spectacular colors. I think you’re going to love this stir fry with its colors of a fresh autumn day. Enjoy!

Love an easy stir-fry? Try these recipes

Savory chicken stir-fry with spinach, mushroom, and tomatoes: This savory chicken stir fry is flavored with a beautiful medley of Indian spices.

Keto low carb fried cabbage and knockwurst: With only 6 ingredients, this nutritious and satisfying dish is a quick weeknight dinner or an easy meal to prep for grab-and-go lunches.

Stir Fry Chicken With Sugar Free Teriyaki Sauce (Gluten Free And Low Carb): This is nourishing and quick to make with lots of vegetables, easy homemade sauce, and tender chicken.

Easy Paleo Chicken With Baby Spinach And Mini Sweet Peppers: Delicious and easy stir-fry paleo chicken with baby spinach and mini sweet peppers is ready in a snap.

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5 from 1 vote

One-Pot Paleo Stir Fry Chicken Recipe

Prevent your screen from going dark
One-pot paleo stir fry chicken with kale, broccoli, and sweet potatoes is a quick and nutritious meal.
Course Main Course
Cuisine American
Cook Time 30 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 573kcal
Author Barbara Bianchi

Ingredients

  • 2 pounds chicken breast cut into bite size pieces

Marinade

  • 1 1/2 cups white wine
  • 4 garlic cloves
  • 1 bay leaf

Vegetables

  • 2-3 organic sweet potatoes peeled and cut into bite-size pieces
  • 1/2 pound broccoli florets
  • 1 cup packed of kale
  • 3 tablespoons avocado oil for stir-frying
  • salt and pepper to taste

To thicken and finish wine sauce

  • 2 tablespoons tapioca flour
  • 2 tablespoons water
  • ⅓ cup fresh lemon juice from about 2 lemons
  • 2 tablespoons butter

Instructions

  • For Marinade:
    Place chicken in a shallow baking dish with wine, garlic and a bay leaf for 15 minutes.
    2 pounds chicken breast, 1 1/2 cups white wine, 4 garlic cloves, 1 bay leaf
  • Prep vegetables: Peel the sweet potatoes, cut them up into bite size pieces and steam them about 20 minutes until they are soft when pierced with a fork.
    2-3 organic sweet potatoes
  • Meanwhile wash and cut the broccoli into bite size pieces. Wash the kale leaves, tear them from the stems, wash again, and set aside.
    1/2 pound broccoli florets, 1 cup packed of kale
  • Stir fry: In a large frying pan or wok, heat 2 tablespoons of avocado oil over a medium heat, but not smoking. Add, garlic and broccoli, season with salt and cook until tender, about 5 minutes.Stir constantly to be sure the broccoli does not burn.
    3 tablespoons avocado oil
  • Add kale, toss and cook for one more minute. Remove vegetables and set aside.
  • Remove chicken from marinade, reserving marinade.
  • Heat 1 more tablespoon of oil in wok. Cook and stir chicken, about 2 minutes per side. Bite-size pieces of chicken cook very quickly. Remove to a dish and set aside.
  • Return broccoli and kale and reserved marinade and bring to a boil. Then turn down to simmer. Return the chicken, stir and cook for one minute to blend. Season with salt and pepper to taste.
    salt and pepper
  • Add the steamed sweet potatoes, toss, heat through.
  • Next, remove chicken and vegetables to a serving dish with a slotted spoon

To thicken and finish wine sauce

  • Dissolve 2 tablespoons of tapioca flour into 2 tablespoons of water in a small bowl.
    2 tablespoons tapioca flour, 2 tablespoons water
  • Then stir into wine sauce in your wok. Add 2 tablespoons of butter and lemon juice and whisk vigorously. until thickened about 1 minute. Pour sauce over chicken.
    2 tablespoons butter, ⅓ cup fresh lemon juice
  • Serve immediately.

Notes

  • You can use frozen chicken and vegetables. Thaw the chicken completely before cooking, and you might want to defrost and drain excess moisture from the vegetables to avoid excess water in the stir fry.
  • Leftovers will keep in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Calories: 573kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and wholesome food to the table. She also enjoys drinking robust coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Chicken And Turkey Recipes, Egg free, Nut free, Paleo, Recipe

Reader Interactions

Comments

  1. Bethany Lotuleleis says

    September 29, 2015 at 5:21 pm

    5 stars
    Oh, yummy yum yum. This looks SO delicious! We have some sweet potatoes to use up so I might just mix this up this week. Shared on Pinterest and facebook. 🙂

    Reply
    • Barbara says

      September 29, 2015 at 7:23 pm

      Thanks, Bethany. Super!

      Reply
  2. Alana says

    September 29, 2015 at 5:23 pm

    Yummmm….the one thing my husband would do different is not use any thickener at all. Otherwise, this dish is so healthy. Pinned!

    Reply
    • Barbara says

      September 29, 2015 at 7:29 pm

      Yes, Alana, I have made it without thickener. Sometimes I like it that way, too. Enjoy. You’ve got chicken, potatoes and veggies all in one pot. So easy. 🙂

      Reply
  3. Amy Bovaird says

    September 29, 2015 at 8:58 pm

    Sounds delicious! I want to make it tomorrow!! Or the next day perhaps!
    Amy

    Reply
    • Barbara says

      October 8, 2015 at 10:35 pm

      Hi Amy, Thank you. It’s so simple and so good.

      Reply
  4. Bonnie Gean says

    September 30, 2015 at 12:50 am

    Hi,

    OMG, this looks so tasty! My husband usually does the stir fry recipes. I’ll need to copy this one down and try it out. Do you brown the chicken? It looks pretty white in this recipe, and for me to like it, it must be browned. 🙂

    – Bonnie

    Reply
    • Barbara says

      October 8, 2015 at 10:40 pm

      Sure Bonnie Gean, just cook the chicken a little longer until it’s brown the way you like it. 🙂

      Reply

Trackbacks

  1. Sautéed Broccoli With Garlic - Gluten Free Homestead says:
    July 9, 2021 at 10:00 pm

    […] One pot paleo stir-fry – This is a stir-fry of marinated chicken with kale, broccoli and sweet potatoes in a beautiful white wine lemon butter sauce. So flavorful. So perfect.  […]

    Reply
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