Whole30 Chicken Yakisoba
Discover the perfect harmony of bold flavors and nutritious ingredients with Whole30 Chicken Yakisoba—a healthy twist on the classic Japanese-inspired stir-fry. This guilt-free recipe swaps traditional noodles for spiralized sweet potatoes, creating a vibrant, grain-free base that’s ideal for clean eating. Tender strips of chicken are sautéed to golden perfection and paired with crunchy cabbage, julienned carrots, and sweet red bell pepper for a colorful medley of textures. The dish comes to life with a savory sauce of coconut aminos, sesame oil, and rice vinegar, complemented by fragrant garlic and freshly grated ginger. Finished with a sprinkle of sesame seeds and green onions, this quick and easy dinner is Whole30-compliant, gluten-free, and bursting with flavor for the health-conscious foodie. Ready in just 45 minutes, it’s perfect for weeknight dinners or meal prep alike!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 3 tablespoons Coconut aminos
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Arrowroot powder
- 1 teaspoon Ginger, freshly grated
- 3 cloves Garlic, minced
- 2 medium Sweet potatoes, spiralized
- 2 cups Green cabbage, thinly sliced
- 1 cup Carrots, julienned
- 1 medium Red bell pepper, thinly sliced
- 3 Green onions, sliced
- 1 tablespoon Sesame seeds
- 2 tablespoons Avocado oil
- 2 tablespoons Water
Instructions
In a small bowl, combine coconut aminos, rice vinegar, sesame oil, and arrowroot powder. Stir until the arrowroot is completely dissolved. Set aside.
Slice the chicken breast into thin strips. Set aside.
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.
Add the chicken slices to the skillet and cook until fully cooked and lightly browned, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the spiralized sweet potatoes to the skillet and cook for about 3-4 minutes, stirring occasionally, until they start to soften.
Add the sliced cabbage, julienned carrots, and red bell pepper to the skillet. Sauté for an additional 4-5 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet. Stir in the sauce and water. Toss everything until well combined and the sauce has thickened slightly, about 2-3 minutes.
Garnish with sliced green onions and sesame seeds before serving.
Serve immediately and enjoy your Whole30 friendly Chicken Yakisoba!
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1627 mg | 71% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 56.9 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 484 mg | 37% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4581 mg | 97% | |
*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.
