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One-Pot Paleo Stir Fry Chicken

One-pot paleo stir fry chicken with kale, broccoli, and sweet potatoes is a quick and healthy meal.
Course Main Course
Cuisine American
Keyword one-pan meal, stir-fry chicken
Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 573kcal


  • 2 pounds chicken breast cut into bite size pieces
  • 1 1/2 cups white wine
  • 4 garlic cloves
  • 1 bay leaf
  • 2-3 organic sweet potatoes
  • 1/2 pound broccoli florets
  • 1 cup packed of kale
  • 3 tablespoons avocado oil
  • salt and pepper to taste
  • 2 tablespoons tapioca flour
  • 2 tablespoons water
  • cup fresh lemon juice from about 2 lemons
  • 2 tablespoons butter


  • For Marinate: Place chicken in a shallow baking dish with wine, garlic and a bay leaf for 15 minutes.
  • 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.
  • Meanwhile wash and cut the broccoli into bite size pieces. Wash the kale leaves, tear them from the stems, wash again, and set aside.
  • 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.
  • 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.
  • Add the steamed sweet potatoes, toss, heat through.
  • Next, remove chicken and vegetables to a serving dish with a slotted spoon
  • For Sauce:. Dissolve 2 tablespoons of tapioca flour into 2 tablespoons of water in a small bowl.
  • 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.
  • Serve immediately.


Calories: 573kcal