Paleo Chicken and Shrimp Stir Fry
My paleo chicken and shrimp stir-fry is one of the most versatile meal there is. You can almost throw in any types of vegetables, seafood and meat you have handy. When you are out of ideas for your next meal, quickly scan you fridge shelves and bins to explore new possible combinations.
Here are a few tips before you start :
- Make sure you cut your food in same size piece. The uniformity of the ingredients will ensure even cooking.
- I recommend you cut your food into bite-size pieces. The meal will be easier to eat, especially with chopsticks.
- Stir-frying are performed in a quick manner and over high heat. Make sure you have all your ingredients chopped and ready to throw in your wok or skillet. You wouldn’t want your half-done recipe to burn because you are busy cutting some other foods.
- Make sure you use the proper cooking oil that stands high temperature and won’t become toxic. Coconut oil and animal fats are the best options, while cocoa butter, avocado oil and macadamia oil are also excellent choices. Avoid cooking with olive oil as its monounsaturated fat is more prone to oxidation, making it a source of inflammation for our bodies.
- Start your cooking with the vegetables that take longer to cook. Remember that overcooking them will drain their flavors and make them lose their precious nutrients.
Now, about the rice noodles and rice in general. As you know, the paleo diet doesn’t have a unique template that everyone follows.
I personally allow white rice in my diet for the following reasons :
- it doesn’t contain any toxins (but also no nutrients)
- it’s easy to digest (perfect for an irritable bowel syndrome)
- it doesn’t contain any fructose (but lots of carbs for energy)
- it’s easy to get and not expensive
If you want to learn more about white rice, see this great article from Paleo Leap.
For the super healthy paleo chicken and shrimp stir fry I cooked, I used rice vermicelli, parsnip, garlic and broccoli. The sauce also adds lots of flavors. I did not have any coriander left, so I used flat parsley which is a little less intense. I really prefer coriander for this recipe.
For the hoisin sauce, I used a gluten free version but you can also make a homemade version.
- 250 grams thin rice noodles
- 3 chicken breasts, cut in bite sized pieces
- 1 cup raw shrimps, peeled and deveined
- 2 celery stalks, thin slices diagonally cut
- 1 carrot, thin slices diagonally cut
- 1 parsnip, thin slices diagonally cut
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 tablespoon ginger finely chopped
- 2 cups of sliced mushrooms
- 1 cup of broccoli cut into bite sized pieces
- Coconut oil
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon Hoisin sauce - gluten-free (or see this homemade version)
- 2 tablespoon coconut aminos (this is the one I use)
- Chopped coriander
- Bring a large pot of water to boil for the rice noodles.
- Put the chopped onion, ginger and garlic in coconut oil over medium heat for 3 minutes. Add the chicken and shrimps (put the chicken first if not all the same size to cook evenly) and cook until the chicken is almost done, 5 to 7 minutes Set aside in a bowl.
- Add coconut oil to your wok and bring to high temperature. Add carrot, parsnip, celery and mushroom slices for about 5 minutes. Add the broccoli for 2 minutes and lower the temperature.
- Then, add the liquid ingredients directly in the wok for the sauce. Add the chicken and shrimps to the mix.
- Put the rice noodle in boiling water for 3 minutes. Drain in the skimmer and serve immediately with the vegetable mix on top. Add some coriander for a final flavorful touch.
- You could very easily change the vegetables in this recipe depending on what you have in the fridge : snow peas, Chinese cabbage, eggplant, bamboo shoots, zucchinis, brussels sprouts, peppers or asparagus.
- You could also add some cashews, sesame seeds, sliced almonds or bacon bits to your recipe.