Whole30 Chicken and Vegetable Stir-Fry
Elevate your weeknight dinner game with this vibrant Whole30 Chicken and Vegetable Stir-Fry, a healthy and flavor-packed option that’s both quick and satisfying! Featuring tender marinated chicken strips infused with the savory goodness of coconut aminos, rice vinegar, garlic, and fresh ginger, this dish delivers a perfect balance of richness and zest. A colorful medley of crisp-tender vegetables, including broccoli, red bell pepper, carrots, snap peas, and onion, comes together in a sizzling wok for a nutrient-rich, gluten-free, and Whole30-approved meal. Finished with a drizzle of aromatic sesame oil and garnished with chopped green onions, this stir-fry is a wholesome delight that’s ready in just 35 minutes. Ideal for clean eating enthusiasts, this recipe is a must-try for anyone seeking an easy, one-pan dinner bursting with bold flavors and natural ingredients!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.5 cup coconut aminos
- 2 tablespoons rice vinegar
- 3 units garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 unit red bell pepper, sliced
- 2 cups broccoli florets
- 2 units carrots, julienned
- 1 cup snap peas
- 1 unit onion, sliced
- 2 tablespoons olive oil
- 2 units green onions, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the marinade for the chicken. In a medium bowl, combine coconut aminos, rice vinegar, minced garlic, and grated ginger. Stir well to mix.
Slice the chicken breasts into thin strips and add them to the marinade. Stir to coat the chicken evenly and let it marinate for at least 15 minutes while you prepare the vegetables.
In the meantime, prepare the vegetables. Slice the red bell pepper and onion, and julienne the carrots. Set these aside along with the broccoli florets and snap peas.
Heat a tablespoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken along with any remaining marinade. Stir-fry the chicken for about 5-7 minutes, or until fully cooked and golden brown. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion, red bell pepper, broccoli florets, carrots, and snap peas. Stir-fry the vegetables for about 5 minutes, until they are tender-crisp.
Return the cooked chicken to the skillet and toss everything together. Drizzle the sesame oil over the stir-fry, and season with salt and black pepper to taste.
Cook for another 2-3 minutes to combine the flavors, then remove from heat.
Garnish with chopped green onions before serving.
Serve hot and enjoy your Whole30 Chicken and Vegetable Stir-Fry!
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 12.9 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 612 mg | 13% | |
*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.
