Whole30 Chicken and Bell Pepper Stir-Fry
Bursting with vibrant colors and bold flavors, this Whole30 Chicken and Bell Pepper Stir-Fry is a healthy, gluten-free, and soy-free meal perfect for busy weeknights! Tender strips of seasoned chicken blend effortlessly with crisp red, yellow, and green bell peppers, all coated in a savory sauce made with coconut aminos, rice vinegar, and sesame oil. Enhanced by the aromatic kick of fresh garlic and ginger, this skillet dish comes together in just 30 minutes, making it an ideal choice for anyone following Whole30 or paleo diets. Garnished with fresh scallions, this stir-fry delivers restaurant-quality taste in the comfort of your kitchen—no grains, dairy, or sugar required! Serve it as is or pair it with cauliflower rice for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 0.25 cup coconut aminos
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 3 garlic cloves
- 1 inch piece fresh ginger
- 3 scallions
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Cut the chicken breasts into thin strips. Season with sea salt and black pepper.
Slice the red, yellow, and green bell peppers into thin strips, discarding the seeds and stem.
Finely mince the garlic cloves and ginger. Slice the scallions, separating the white and green parts.
In a small bowl, mix the coconut aminos, rice vinegar, and sesame oil for the sauce.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet in a single layer. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic, ginger, and the white parts of the scallions. Stir-fry for about 1 minute until fragrant.
Add the sliced bell peppers to the skillet. Stir-fry for about 4-5 minutes until the peppers are tender-crisp.
Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring well to coat everything.
Turn off the heat and sprinkle the green parts of the scallions over the stir-fry.
Serve immediately, dividing the stir-fry among plates, and enjoy!
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2587 mg | 112% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 21.5 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2328 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
