Turmeric Ginger Chicken Stir Fry Recipe | Yummly
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Turmeric Ginger Chicken Stir Fry

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Turmeric Ginger Chicken Stir Fry

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Adapted from paleoinpdx.com.


  • 1 Tbsp. coconut oil
  • 1 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 2 boneless chicken breasts (cut into small pieces)
  • 1 large carrot (chopped)
  • 1 broccoli (large, crown, chopped)
  • 1 cup mushrooms (sliced)
  • 1 zucchini (sliced)
  • 3/4 tsp. ground ginger
  • 1/2 tsp. ground turmeric
  • 1 pinch cayenne pepper
  • 1/2 Tbsp. coconut aminos
  • 1/4 tsp. fish sauce
  • sea salt
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    1. Melt coconut oil in a large pan or wok over medium heat. Add the onion and garlic. Stir until fragrant and sauté about 1-2 minutes. Then, add the cut-up chicken pieces and season with sea salt and pepper to taste.
    2. Meanwhile, in a small bowl, mix together the coconut aminos, fish sauce, mirin, raw honey, ginger, turmeric and cayenne. Set aside.
    3. Once the chicken is nearly cooked through, add the carrots and broccoli. Mix well and sauté a few minutes. Then, add the zucchini and shiitake mushrooms, and stir well. Season to taste with a little sea salt and pepper.
    4. Pour in the sauce mixture and mix well. Continue to cook for a few minutes or until zucchini has softened a bit.
    5. Season to taste with more sea salt, pepper and/or coconut aminos, if needed.