45+ Flavorful Friday Paleo Chinese Recipes to Enjoy a Healthy Weekend

Looking for ways to enjoy a flavorful and healthy Friday night meal without compromising your paleo lifestyle?

If you’re tired of the same old dinners and craving something exciting yet nutritious, you’re in the right place!

Paleo diets are all about embracing whole foods, ditching grains, processed sugars, and dairy, while still enjoying bold and delicious flavors.

Chinese cuisine, with its incredible diversity of spices, herbs, and fresh ingredients, is perfect for a paleo makeover.

In this blog, we’ll explore over 45 mouth-watering paleo-friendly Chinese recipes that will satisfy your cravings for rich flavors, textures, and a healthy twist.

Whether you’re in the mood for savory stir-fries, hearty soups, or fresh veggie-packed dishes, these recipes are perfect for a fun and nutritious Friday night feast!

45+ Flavorful Friday Paleo Chinese Recipes to Enjoy a Healthy Weekend

With these 45+ paleo-friendly Chinese recipes, you can now enjoy your favorite Chinese dishes without compromising your health goals.

From crispy eggrolls to vibrant stir-fries, these dishes are rich in flavor, color, and nutrients while aligning perfectly with the paleo lifestyle.

So, gather your ingredients, roll up your sleeves, and get ready to prepare a delightful and healthy feast that will make your Fridays feel even more special.

Remember, eating clean and staying healthy can also be delicious and fun.

Paleo Chinese Beef and Broccoli Stir-Fry

This Paleo Chinese beef and broccoli stir-fry is a vibrant, low-carb dish that combines tender beef slices with crisp broccoli, cooked in a savory, soy-free sauce. It’s an easy, one-pan recipe that is both flavorful and satisfying while staying true to a paleo and keto-friendly approach.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 2 cups broccoli florets
• 2 tbsp coconut oil (for frying)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tbsp coconut aminos (soy-free)
• 1 tbsp apple cider vinegar
• 1 tsp sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat 1 tbsp of coconut oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned, about 4-5 minutes. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining coconut oil, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
3. Add the broccoli florets to the skillet and stir-fry for 4-5 minutes, until they are tender but still crisp.
4. Return the beef to the skillet and mix in the coconut aminos, apple cider vinegar, and sesame oil. Cook for an additional 2-3 minutes, allowing the flavors to combine.
5. Season with salt and pepper to taste, and garnish with sesame seeds if desired.

This beef and broccoli stir-fry is a perfect example of how easy it is to enjoy a low-carb, keto-friendly meal that still packs plenty of flavor. The coconut aminos create a soy-free alternative to traditional stir-fry sauce, while the addition of ginger and sesame oil brings depth to the dish. The high protein from beef and fiber from broccoli make this a fulfilling lunch option, ideal for a Friday when you’re craving a satisfying yet healthy meal.

Paleo Chinese Cauliflower Fried Rice

This Paleo cauliflower fried rice is a fantastic low-carb alternative to traditional fried rice, using cauliflower rice as the base. With a mix of veggies, eggs, and a savory sauce, it’s a delicious and filling meal that stays within paleo and keto guidelines, making it perfect for lunch.

Ingredients:

• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 2 tbsp coconut oil
• 2 eggs, beaten
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup peas (optional, omit for strict keto)
• 2 tbsp coconut aminos
• 1 tsp rice vinegar (optional)
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat 1 tbsp of coconut oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble them until fully cooked. Remove the eggs from the skillet and set aside.
2. In the same skillet, add the remaining coconut oil and sauté the onion, carrots, and peas (if using) for 3-4 minutes until tender.
3. Add the cauliflower rice to the skillet and cook, stirring frequently, for about 5 minutes, until the cauliflower is tender and slightly golden.
4. Stir in the coconut aminos, rice vinegar, and cooked eggs. Mix well and season with salt and pepper to taste.
5. Garnish with chopped green onions before serving.

This cauliflower fried rice is an excellent low-carb substitute for traditional fried rice, providing a satisfying lunch that is both paleo and keto-friendly. By using cauliflower rice, you cut down on the carbs while still enjoying a dish with great texture and flavor. The coconut aminos and rice vinegar offer a tangy, savory finish, while the scrambled eggs add protein to keep you feeling full. It’s an easy-to-make, versatile recipe that’s perfect for a quick and nutritious Friday lunch.

Paleo Sweet and Sour Chicken (Low-Carb Version)

This Paleo sweet and sour chicken uses a sugar-free, low-carb version of the classic sweet and sour sauce, making it a healthy alternative to the traditional dish. It combines crispy chicken with a tangy sauce that’s sweetened with natural ingredients, making it a great choice for a keto-friendly lunch.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 2 tbsp coconut flour
• 2 tbsp coconut oil (for frying)
• 1/2 cup bell peppers, sliced
• 1/4 cup onion, sliced
• 1/4 cup pineapple chunks (optional, for paleo, can skip for keto)
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp tomato paste
• 1 tsp garlic powder
• 1 tbsp stevia or monk fruit sweetener (to taste)
• Salt and pepper to taste

Instructions:

1. Season the chicken pieces with salt and pepper, then coat them lightly with coconut flour.
2. Heat 1 tbsp coconut oil in a skillet over medium heat. Fry the chicken pieces in batches, cooking for 3-4 minutes on each side until golden brown and cooked through. Set the chicken aside.
3. In the same skillet, add the remaining coconut oil and sauté the bell peppers and onions for 2-3 minutes until softened.
4. In a small bowl, mix together the coconut aminos, apple cider vinegar, tomato paste, garlic powder, and sweetener to make the sauce.
5. Return the chicken to the skillet, then pour the sweet and sour sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for another 2-3 minutes until heated through.
6. If using pineapple chunks, add them in at the end and cook for 1 more minute.

This Paleo sweet and sour chicken is a wonderful low-carb alternative to the traditional Chinese takeout dish. By using coconut flour for coating the chicken and a stevia-based sweetener for the sauce, you get all the flavors of the original dish without the added sugar and carbs. The coconut aminos and apple cider vinegar provide the savory and tangy elements, while the sweetness from the stevia or monk fruit rounds out the flavor profile. This dish is sure to be a hit for those looking for a guilt-free, keto-friendly lunch on a Friday.

Paleo Kung Pao Chicken

This Paleo Kung Pao chicken brings all the bold, spicy, and tangy flavors of the classic dish without the sugar or refined carbs. It features tender chicken, crunchy vegetables, and a zesty sauce made with coconut aminos, making it a perfect dish for a keto lunch that is both flavorful and filling.

Ingredients:

• 1 lb chicken breast, diced
• 1/2 cup bell peppers, diced
• 1/4 cup onion, diced
• 1/4 cup zucchini, diced
• 2 tbsp coconut oil
• 1/4 cup unsalted roasted cashews
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp chili paste or Sriracha (adjust to taste)
• 1 tsp sesame oil
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add the diced chicken and cook until golden and cooked through, about 6-7 minutes. Remove from the pan and set aside.
2. In the same skillet, add the remaining coconut oil, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
3. Add the bell peppers, zucchini, and onion to the pan and cook for 3-4 minutes until tender.
4. Return the chicken to the skillet and add the coconut aminos, rice vinegar, chili paste, and sesame oil. Stir everything together and cook for another 2-3 minutes until the sauce thickens slightly.
5. Stir in the cashews and season with salt and pepper to taste.
6. Garnish with chopped green onions if desired.

This Paleo Kung Pao chicken is a satisfying and flavorful meal that offers the perfect balance of heat, sweetness, and tang. The coconut aminos provide a soy-free alternative to traditional soy sauce, while the chili paste adds a kick of spice. The addition of cashews adds crunch and a touch of nuttiness, and the vegetables make the dish colorful and full of nutrients. It’s a perfect low-carb, keto-friendly lunch that’s as delicious as it is healthy.

Paleo Chinese Lemon Chicken

This Paleo Chinese lemon chicken is a tangy and refreshing dish with a bright citrusy flavor, made without any refined sugars or carbs. The tender chicken is coated in a zesty lemon sauce that’s both tangy and savory, making it a delightful choice for a Friday lunch that’s both light and satisfying.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tbsp coconut flour
• 2 tbsp coconut oil (for frying)
• 1/4 cup lemon juice (freshly squeezed)
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tsp ginger, grated
• 1 tsp garlic powder
• 1 tsp turmeric (optional, for color)
• 1/2 cup chicken broth (sugar-free)
• Salt and pepper to taste
• Lemon zest and fresh parsley for garnish

Instructions:

1. Season the chicken slices with salt and pepper, then coat them lightly with coconut flour.
2. Heat 1 tbsp coconut oil in a skillet over medium-high heat. Fry the chicken slices for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
3. In the same skillet, add the remaining coconut oil and cook the grated ginger and garlic powder for about 1 minute.
4. Add the lemon juice, coconut aminos, apple cider vinegar, turmeric, and chicken broth to the skillet. Stir well and bring to a simmer. Cook for 3-4 minutes until the sauce slightly thickens.
5. Return the chicken to the pan and toss in the sauce until well-coated. Cook for an additional 2-3 minutes, letting the flavors combine.
6. Garnish with lemon zest and fresh parsley before serving.

This Paleo Chinese lemon chicken offers a refreshing and tangy flavor profile that’s perfect for a low-carb, keto-friendly lunch. The combination of lemon juice and coconut aminos creates a savory, citrusy sauce that coats the chicken beautifully. The addition of turmeric adds a vibrant color and a slight warmth to the dish. This dish is ideal for those looking for something light yet full of flavor to wrap up their week.

Paleo Chinese Pork Lettuce Wraps

These Paleo Chinese pork lettuce wraps are a savory, low-carb, and keto-friendly lunch option. The ground pork is flavored with a blend of garlic, ginger, and coconut aminos, served in crisp lettuce leaves for a fresh and crunchy texture. It’s a fun, handheld dish that’s packed with flavor and easy to prepare.

Ingredients:

• 1 lb ground pork
• 2 tbsp coconut oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup coconut aminos
• 1 tbsp rice vinegar
• 1/4 cup chopped water chestnuts (optional for crunch)
• 2 tbsp chopped green onions
• 1/2 tsp sesame oil
• 1 head of butter lettuce (for wrapping)
• Salt and pepper to taste

Instructions:

1. Heat the coconut oil in a skillet over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spoon as it cooks.
2. Once the pork is fully cooked, add the garlic and ginger to the skillet and sauté for 1-2 minutes until fragrant.
3. Stir in the coconut aminos, rice vinegar, water chestnuts (if using), and sesame oil. Cook for 2-3 minutes, allowing the flavors to combine. Season with salt and pepper to taste.
4. To serve, spoon the pork mixture into individual lettuce leaves, folding the leaves around the filling to form wraps.
5. Garnish with chopped green onions before serving.

These Paleo Chinese pork lettuce wraps offer a flavorful and fun way to enjoy a low-carb, keto-friendly lunch. The ground pork is savory and juicy, complemented by the crunch of water chestnuts and the fresh, crisp lettuce. The coconut aminos and rice vinegar create a balanced savory and tangy flavor, while the sesame oil adds a rich finish. This dish is perfect for a light, yet satisfying, lunch that is easy to customize and pack for a busy day.

Paleo Mongolian Beef

Paleo Mongolian beef is a savory, slightly sweet stir-fry made with tender beef, scallions, and a flavorful sauce made from coconut aminos and other natural ingredients. It’s a delicious and satisfying dish that is both keto and paleo-friendly, ideal for a healthy, low-carb lunch that doesn’t compromise on flavor.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp coconut flour
• 2 tbsp coconut oil
• 1/4 cup coconut aminos
• 2 tbsp beef broth (sugar-free)
• 1 tbsp apple cider vinegar
• 1 tsp fresh ginger, minced
• 3 cloves garlic, minced
• 1/4 cup chopped green onions
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Season the sliced flank steak with salt and pepper, then lightly coat it with coconut flour.
2. Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, add the remaining coconut oil and sauté the garlic and ginger until fragrant, about 1-2 minutes.
4. Stir in the coconut aminos, beef broth, apple cider vinegar, and red pepper flakes (if using). Bring the sauce to a simmer and cook for 3-4 minutes until it thickens slightly.
5. Return the beef to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until the beef is fully cooked and the sauce is absorbed.
6. Garnish with chopped green onions before serving.

This Paleo Mongolian beef is a perfect example of how you can enjoy bold, savory flavors without the carbs. The tender beef is paired with a rich and slightly sweet sauce made with coconut aminos and apple cider vinegar, offering depth and tang. The addition of ginger and garlic creates aromatic notes, while the green onions provide a fresh crunch. It’s a filling and flavorful low-carb lunch that’s quick to make and satisfying.

Paleo Chinese Egg Drop Soup

Paleo Chinese egg drop soup is a comforting and light dish made with a flavorful chicken broth and silky egg ribbons. This keto-friendly soup is savory, satisfying, and packed with protein from the eggs, making it an ideal low-carb lunch to start your Friday.

Ingredients:

• 4 cups chicken broth (sugar-free)
• 2 large eggs, beaten
• 1 tbsp coconut aminos
• 1/2 tsp garlic powder
• 1/4 tsp ground white pepper
• 1/2 tsp sesame oil
• 1 tbsp fresh ginger, minced
• 2 green onions, chopped
• Salt to taste

Instructions:

1. In a medium saucepan, bring the chicken broth to a simmer over medium heat. Stir in the coconut aminos, garlic powder, white pepper, and sesame oil.
2. Add the minced ginger and continue to simmer for 2-3 minutes to infuse the flavors.
3. Slowly pour the beaten eggs into the simmering broth while stirring gently with a whisk or fork to create silky egg ribbons.
4. Continue stirring until the eggs are fully cooked, about 1-2 minutes. Taste the soup and add salt as needed.
5. Serve the soup hot, garnished with chopped green onions.

This Paleo Chinese egg drop soup is a warm, comforting option that’s perfect for a keto-friendly lunch. The silky eggs add a rich texture, while the broth provides a savory foundation enhanced by ginger, garlic, and sesame oil. The soup is light yet filling, with just the right balance of flavors. It’s a simple, nourishing option for a low-carb lunch that doesn’t take much time to prepare but delivers plenty of flavor.

Paleo Chinese Shrimp with Garlic and Ginger

Paleo Chinese shrimp with garlic and ginger is a quick and easy dish that highlights the bold flavors of garlic and ginger. The shrimp are stir-fried to perfection and coated in a light, savory sauce made from coconut aminos and sesame oil, making this a delicious and keto-friendly lunch option.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp apple cider vinegar
• 1/2 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Heat the coconut oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Stir in the coconut aminos, sesame oil, apple cider vinegar, and red pepper flakes (if using). Cook for another 1-2 minutes, allowing the sauce to combine and thicken slightly.
4. Return the shrimp to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes until heated through.
5. Season with salt and pepper to taste and garnish with chopped cilantro, if desired.

This Paleo Chinese shrimp with garlic and ginger is a flavorful and quick lunch option that’s perfect for a low-carb, keto-friendly diet. The shrimp are tender and juicy, coated in a savory sauce that’s enhanced by garlic, ginger, and sesame oil. The coconut aminos provide a soy-free alternative to traditional soy sauce, while the optional red pepper flakes add just the right amount of heat. This dish is light but satisfying and packed with nutrients, making it a great choice for a healthy lunch.

Paleo Chinese Szechuan Chicken

Paleo Szechuan chicken is a spicy and savory stir-fry made with tender chicken, vibrant vegetables, and a zesty Szechuan sauce that delivers just the right amount of heat. It’s an excellent low-carb, keto-friendly alternative to the traditional Szechuan chicken, with a perfect balance of spice, sweetness, and tang.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tbsp coconut oil
• 1/2 cup bell peppers, sliced
• 1/2 cup zucchini, sliced
• 2 tbsp coconut aminos
• 2 tbsp rice vinegar
• 1 tbsp chili paste or Sriracha (adjust for heat preference)
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1/4 tsp crushed red pepper flakes (optional for extra heat)
• 2 tbsp chopped green onions
• Salt and pepper to taste

Instructions:

1. Heat 1 tbsp coconut oil in a skillet over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5-6 minutes. Remove the chicken and set aside.
2. In the same skillet, add the remaining coconut oil, garlic, and ginger, cooking for 1-2 minutes until fragrant.
3. Add the bell peppers and zucchini, and stir-fry for 3-4 minutes until tender.
4. In a small bowl, mix the coconut aminos, rice vinegar, chili paste, and sesame oil. Pour this sauce into the skillet and stir to combine.
5. Return the cooked chicken to the skillet, toss to coat in the sauce, and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
6. Sprinkle crushed red pepper flakes for extra heat, if desired, and garnish with chopped green onions before serving.

This Paleo Chinese Szechuan chicken is a deliciously spicy dish that hits all the right flavor notes without the carbs. The coconut aminos and rice vinegar create a savory-sweet base, while the ginger and garlic add aromatic depth. The vegetables provide a nice crunch, and the optional red pepper flakes ensure the dish has the right amount of heat. This is an exciting, keto-friendly option for anyone craving a bold, flavorful lunch.

Paleo Chinese Lemon Shrimp Stir-Fry

This Paleo lemon shrimp stir-fry is a refreshing and tangy dish that combines tender shrimp with a light lemony sauce. It’s simple yet flavorful, with no added sugars or carbs, making it a perfect keto-friendly lunch option that’s both satisfying and healthy.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp coconut oil
• 2 cloves garlic, minced
• 1/4 cup lemon juice (freshly squeezed)
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1/4 tsp lemon zest
• 1/2 tsp turmeric (optional, for color)
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions:

1. Heat the coconut oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and fully cooked. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and sauté for 1 minute until fragrant.
3. Stir in the lemon juice, coconut aminos, sesame oil, turmeric, and lemon zest. Simmer for 2-3 minutes, letting the sauce reduce slightly.
4. Return the shrimp to the skillet and toss to coat in the lemon sauce. Cook for another 1-2 minutes until the shrimp is well coated and heated through.
5. Season with salt and pepper to taste and garnish with chopped green onions before serving.

This Paleo lemon shrimp stir-fry is light and refreshing, with the perfect tang from lemon juice and zest. The shrimp are perfectly cooked, and the lemon sauce is savory with a hint of sweetness, complemented by the sesame oil. The turmeric adds a beautiful golden color, while the green onions give the dish a touch of freshness. It’s a quick, flavorful, and keto-friendly lunch option that will leave you feeling satisfied but not weighed down.

Paleo Chinese Chicken and Mushroom Stir-Fry

his Paleo Chinese chicken and mushroom stir-fry features tender chicken pieces paired with earthy mushrooms, cooked in a savory sauce made with coconut aminos and sesame oil. It’s a flavorful and low-carb dish that’s both hearty and healthy, making it an excellent choice for a satisfying lunch.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tbsp coconut oil
• 2 cups mushrooms, sliced (shiitake or button mushrooms work well)
• 1/4 cup coconut aminos
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 tsp ground black pepper
• 1 tbsp green onions, chopped
• Salt to taste

Instructions:

1. Heat the coconut oil in a skillet over medium-high heat. Add the sliced chicken and cook until browned and fully cooked, about 5-6 minutes. Remove the chicken and set aside.
2. In the same skillet, add the mushrooms and sauté for 4-5 minutes until they release their moisture and become tender.
3. Add the garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
4. Stir in the coconut aminos, rice vinegar, sesame oil, and black pepper. Let the sauce simmer for 2-3 minutes, allowing the flavors to meld.
5. Return the cooked chicken to the skillet and toss everything together, cooking for another 2-3 minutes.
6. This Paleo Chinese chicken and mushroom stir-fry is a savory, satisfying dish with a rich umami flavor from the mushrooms and coconut aminos. The sesame oil adds depth and a touch of nuttiness, while the garlic and ginger provide aromatic warmth. The chicken is tender and well-seasoned, and the mushrooms add a hearty, earthy element to the dish. This is a perfect low-carb, keto-friendly lunch that’s easy to prepare and full of flavor.

Paleo Chinese Chicken with Broccoli

Paleo Chinese chicken with broccoli is a simple, satisfying dish that pairs tender chicken with crisp broccoli in a savory, low-carb sauce. It’s a classic combination that’s easy to prepare and perfect for a keto-friendly lunch. The coconut aminos provide a soy-free alternative to traditional soy sauce, keeping the dish Paleo and delicious.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tbsp coconut oil
• 2 cups broccoli florets
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1/4 tsp ground black pepper
• Salt to taste
• 1 tbsp chopped green onions (for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until browned and fully cooked. Remove the chicken and set aside.
2. In the same skillet, add the remaining coconut oil and sauté the garlic and ginger until fragrant, about 1-2 minutes.
3. Add the broccoli florets and cook for 3-4 minutes until they begin to soften but remain crisp.
4. Stir in the coconut aminos, rice vinegar, and sesame oil. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Return the cooked chicken to the skillet and toss to combine. Season with salt and black pepper to taste.
6. Garnish with chopped green onions before serving.

This Paleo Chinese chicken with broccoli is a wholesome, satisfying meal that’s quick to prepare and full of flavor. The tender chicken and crisp broccoli are coated in a savory sauce made with coconut aminos, sesame oil, and rice vinegar, giving the dish depth and richness. It’s an easy, low-carb, and keto-friendly lunch that is both nutritious and delicious.

Paleo Chinese Beef and Bok Choy Stir-Fry

Paleo Chinese beef and bok choy stir-fry is a flavorful and nutrient-packed dish featuring tender beef slices and crisp bok choy. The savory sauce made from coconut aminos and sesame oil brings the dish together, creating a delicious and filling lunch that is both keto and Paleo-friendly.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp coconut oil
• 2 cups bok choy, chopped
• 1/4 cup coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, minced
• 1/4 tsp black pepper
• Salt to taste
• 1 tbsp green onions, chopped (for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add the beef and cook for 4-5 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining coconut oil and sauté the garlic and ginger for 1-2 minutes until fragrant.
3. Add the bok choy and stir-fry for 2-3 minutes until wilted and tender.
4. Stir in the coconut aminos, rice vinegar, and sesame oil, and cook for another 1-2 minutes until the sauce thickens slightly.
5. Return the beef to the skillet and toss everything together. Season with salt and black pepper to taste.
6. Garnish with chopped green onions before serving.

This Paleo Chinese beef and bok choy stir-fry is a savory and satisfying dish that’s perfect for a low-carb, keto-friendly lunch. The tender beef and crisp bok choy are complemented by a flavorful sauce made with coconut aminos and sesame oil, giving the dish an authentic Chinese flavor without the carbs. It’s a simple yet nutritious meal that’s both quick and easy to prepare.

Paleo Chinese Cabbage Stir-Fry with Chicken

Paleo Chinese cabbage stir-fry with chicken is a light yet hearty dish that combines the crunch of cabbage with tender chicken in a savory, tangy sauce. This keto-friendly recipe is full of flavor and easy to prepare, making it an ideal low-carb lunch that can be whipped up in just a few minutes.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tbsp coconut oil
• 4 cups cabbage, shredded
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• Salt to taste
• 1 tbsp chopped green onions (for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add the chicken slices and cook for 5-6 minutes until browned and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the remaining coconut oil and sauté the garlic and ginger for 1 minute until fragrant.
3. Add the shredded cabbage to the skillet and stir-fry for 3-4 minutes until it begins to soften and become tender.
4. Stir in the coconut aminos, rice vinegar, and sesame oil, and cook for another 2-3 minutes.
5. Return the chicken to the skillet and toss to combine, cooking for another 2 minutes.
6. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

This Paleo Chinese cabbage stir-fry with chicken is a light, flavorful dish that makes the perfect low-carb, keto-friendly lunch. The shredded cabbage offers a nice crunch, while the chicken is tender and perfectly seasoned. The savory sauce made with coconut aminos, sesame oil, and rice vinegar adds depth and a tangy finish. This simple stir-fry is both nourishing and delicious, making it a go-to meal for anyone looking to eat healthily without compromising on flavor.

Note: More recipes are coming soon