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April 20, 2016

Pecan Chicken Stir Fry (Grain-Free, Paleo)

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Pecan Chicken Stir Fry was a regular dinner staple in my house when I was a kid. My mom would get out the wok, fry up the pecans, and stir-fry in the bell peppers and chicken in a savory sauce.

Pecan Chicken Stir Fry Recipe (Grain-Free, Paleo)

The pecans turn extra buttery and crispy from the quick fry and provide a fabulous compliment to the savory chicken and sweet peppers.


You can serve it alone, with cauliflower fried “rice,” or properly prepared rice (if you can tolerate rice). I hope your family loves it just as much as mine does!

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Pecan Chicken Stir Fry (Grain-Free, Paleo)

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  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 50 minutes
  • Category: Main Dish
  • Diet: Gluten Free

Ingredients

Units

For the Chicken:

  • 1 clove garlic, chopped
  • 2 tablespoons sherry
  • 1 tablespoon arrowroot
  • 1 egg white
  • 1 tablespoon fermented tamari or coconut aminos
  • 4 chicken breasts, sliced

For the Sauce:

  • 1 teaspoon coconut sugar or honey
  • 1 1/2 teaspoons coconut vinegar or rice vinegar if you can tolerate rice
  • 1/4 cup chicken stock
  • 1 tablespoon tamari or coconut aminos
  • 1 tablespoon arrowroot
  • 1/4 cup tallow or lard for frying
  • 1 cup whole pecans (you can also use pecan pieces)
  • 2 red bell peppers, cut into 1/2 inch thick slices

Instructions

  1. Place the garlic, sherry, arrowroot, egg white, tamari, and chicken in a shallow dish. Toss to combine and let marinate for 30 minutes (or place in the fridge and marinate for up to 4 hours).
  2. Whisk all sauce ingredients in a small bowl and set aside.
  3. Heat the lard in a large skillet over medium-high heat. Add the pecans and fry until golden, about 1-2 minutes. Remove with a slotted spoon and place in a serving bowl or dish.
  4. Add the peppers to the skillet and stir-fry for 2-3 minutes. Using a pair of tongs, remove the peppers and place them in the serving dish with the pecans. Place the chicken in the skillet and cook until no longer pink. Add the pecans and peppers back to the skillet and pour the sauce over the top. Lower the heat to low and stir until the sauce coats the stir-fry, about 1 minute. Serve immediately.

Notes

I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

Nutrition

  • Serving Size: Serves 4-6

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Gluten Free Recipes, Grain Free Recipes, Main Dish, Paleo Recipes, Thyroid Support and Health Recipes (Days 31+), Uncategorized | 10 Comments

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10 Comments

  1. Jayme O.

    April 21, 2016 at 2:04 pm

    Could you use coconut oil in place of the tallow or lard? Also, out of curiosity, why just egg white as opposed to the whole egg? Sounds like another delicious recipe, can't wait to try it!
    to Jayme O." aria-label="Reply to this comment to Jayme O.">Reply to this comment
    • Deliciously Organic

      April 21, 2016 at 3:42 pm

      Coconut oil would work nicely, but I'd lower the temp in the pan because coconut oil has a lower smoking point. The egg white coats the chicken more nicely than the whole egg, but if you wanted to use the entire egg, you certainly can give it a try! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
    • Sharon

      January 25, 2020 at 5:02 pm

      Made this tonight delicious!!! Used EVOO instead of lard and used Coconut aminos not Tamari. My husband loved it.
      to Sharon" aria-label="Reply to this comment to Sharon">Reply to this comment
  2. Amber

    April 22, 2016 at 11:15 am

    Do you have a Sherry brand you recommend? How do you store the sherry, and how long does it keep?
    to Amber" aria-label="Reply to this comment to Amber">Reply to this comment
    • Deliciously Organic

      April 25, 2016 at 11:31 am

      I don't drink sherry, so I purchase a very economical bottle for stir-fry marinades (it makes huge difference in the flavor!), called "Taylor".
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • peggi

        May 31, 2017 at 4:29 pm

        I do drink sherry and there is a difference between dry sherry and cream sherry. Use dry sherry for cooking.....cream sherry is very sweet. I store mine in a cupboard (think cool and dark) and it pretty much keeps forever. I also get Taylor. It's inexpensive, but drinkable. And never, never, never use cooking sherry. It's full of salt and who knows what else!
        to peggi" aria-label="Reply to this comment to peggi">Reply to this comment
  3. Katherine

    May 7, 2016 at 4:33 pm

    I don't have a question about this recipe, other than it looks yummy. I was trying to find your recipe for the dairy free coffee creamer. All I can find is the recipe for the date paste. Can you redirect me to where it is. Thank you
    to Katherine" aria-label="Reply to this comment to Katherine">Reply to this comment
    • Joyce

      January 22, 2020 at 3:58 pm

      Katherine- Here it is: https://deliciouslyorganic.net/homemade-coffee-creamer/
      to Joyce" aria-label="Reply to this comment to Joyce">Reply to this comment
  4. Kalani

    December 1, 2021 at 11:37 am

    Just made this with white wine vinegar instead of the coconut vinegar since I didn't have that or rice vinegar on hand. Still delicious!
    to Kalani" aria-label="Reply to this comment to Kalani">Reply to this comment
    • Deliciously Organic

      December 3, 2021 at 9:04 am

      So glad you enjoyed it!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment

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Hi, I’m Carrie Korem, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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