Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

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

This pecan chicken stir-fry reminds me of something my mom used to make when I was a kid. Soooo good!

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 toss in bell peppers, chicken and a savory sauce. The pecans turned extra buttery and crispy from the quick fry and provided 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!

Serves 4-6

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

    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!

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https://deliciouslyorganic.net/pecan-chicken-stir-fry-grain-free-paleo/

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6 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!
    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!
        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
    Reply to this comment

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