Whole30 Chicken and Vegetable Stir Fry
This Whole30 Chicken and Vegetable Stir Fry is a vibrant, nutrient-packed dish that's perfect for those following a clean-eating lifestyle. Featuring tender marinated chicken breast, crisp broccoli, sweet snap peas, and a medley of colorful vegetables, this stir fry delivers incredible flavor while adhering to Whole30 guidelines. With coconut aminos adding a savory umami boost and a touch of sesame oil tying everything together, this recipe is as wholesome as it is delicious. Ready in just 30 minutes, it's an ideal option for busy weeknights and pairs beautifully with cauliflower rice or on its own for a satisfying, low-carb meal. Try this quick and nutritious one-pan dish for a fuss-free way to savor all-natural, bold flavors!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 0.25 cup coconut aminos
- 3 cloves garlic
- 1 inch piece ginger
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 1 cup snap peas
- 3 stalks green onions
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the ingredients: dice the chicken breast into bite-sized pieces, mince the garlic, grate the ginger, and slice the red bell pepper into thin strips. Peel and slice the carrot diagonally into thin pieces. Cut the green onions into 1-inch segments, keeping the white and green parts separate.
In a large bowl, combine the chicken pieces with coconut aminos, garlic, and ginger. Toss to coat the chicken evenly. Allow it to marinate for at least 10 minutes while preparing the vegetables.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the marinated chicken to the pan. Cook, stirring frequently, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the white parts of the green onions, red bell pepper, broccoli florets, carrot slices, and snap peas. Stir-fry the vegetables for about 5 minutes or until they are just tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Drizzle with sesame oil and season with salt and black pepper. Toss everything together to ensure the chicken is well distributed and heated through.
Serve the stir fry hot, garnished with the green parts of the green onions for added freshness and flavor.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 16.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3843 mg | 167% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 28.7 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1991 mg | 42% | |
*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.
