Peppery Almond Chicken Stir-Fry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings


  • 2 large boneless skinless chicken breast halves
  • sea salt and freshly ground black pepper to taste
  • 1 pinch chili powder
  • 6 cups low sodium chicken broth or use bone broth
  • 2 tablespoons coconut oil
  • 3 large green onions chopped
  • 1/4 medium red onion sliced
  • 1 clove garlic minced
  • 1 small chipotle chili pepper in adobo sauce chopped
  • 1/4 cup coconut aminos
  • 3 cups chopped kale
  • 1/4 cup sliced almonds


  • Sprinkle chicken with salt, pepper and chili powder. In a large saucepan, bring chicken broth to a boil; add seasoned chicken and cook for 10 minutes or until chicken juices run clear.
  • Melt the coconut oil in a large skillet over medium heat. Add green onions, red onion and garlic; sauté for 5 minutes or until caramelized.
  • Stir in the peppers and continue to cook until tender. Stir in coconut aminos then reduce heat and simmer for 5 minutes.
  • Shred the cooked chicken with two forks and add to the skillet.
  • Place kale in a large bowl; pour the warm chicken and sauce over the top. Top with almonds and then toss and serve.
Tried this recipe?Let us know how it was!