Whole30 Classic Chicken Chop Suey
Savor the irresistible flavors of this Whole30 Classic Chicken Chop Suey, a wholesome, veggie-packed stir-fry that’s as nutritious as it is delicious. This healthier spin on the beloved Chinese-American dish features tender strips of chicken breast stir-fried with a vibrant medley of fresh vegetables—crunchy celery, crisp bell peppers, shredded cabbage, and bean sprouts—all coated in a savory sauce made from coconut aminos and seasoned with garlic, ginger, and a touch of red pepper flakes for gentle heat. With no soy, gluten, or added sugars, this recipe is fully Whole30 compliant, offering a perfect balance of clean, bold flavors and satisfying textures. Ready in just 40 minutes, it's an easy one-pan meal perfect for weeknight dinners, meal prep, or a quick way to satisfy your takeout cravings without compromising your dietary goals. Garnished with green onions and served piping hot, this classic favorite will elevate your dinner table in no time!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 3 tablespoons coconut aminos
- 1 tablespoon arrowroot flour
- 1 cup water
- 2 tablespoons sesame oil
- 1 medium onion
- 3 garlic cloves
- 3 celery stalks
- 1 red bell pepper
- 1 green bell pepper
- 2 carrots
- 2 cups cabbage
- 1 cup bean sprouts
- 1 inch piece fresh ginger
- 2 green onions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
Instructions
Cut the chicken breasts into thin strips. Marinate with 1 tablespoon of coconut aminos and set aside.
Finely chop the onion and mince the garlic. Slice the celery, red bell pepper, green bell pepper, and carrots into thin strips. Shred the cabbage and julienne the ginger.
In a small bowl, mix the arrowroot flour with water to form a slurry. Set aside.
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the chicken strips and stir-fry until fully cooked, about 5-6 minutes. Remove the chicken and set aside.
In the same wok, add the remaining sesame oil. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
Add the celery, red bell pepper, green bell pepper, and carrots. Stir-fry for 4-5 minutes until the vegetables begin to soften.
Add the cabbage and bean sprouts to the wok. Continue to stir-fry for an additional 3 minutes.
Return the cooked chicken to the wok. Add the remaining 2 tablespoons of coconut aminos, salt, black pepper, and red pepper flakes. Mix well.
Pour the arrowroot slurry into the wok and stir continuously until the sauce thickens and coats everything evenly.
Garnish with sliced green onions before serving.
Serve hot and enjoy your Whole30 Chicken Chop Suey!
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 42.4 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 347 mg | 27% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3363 mg | 72% | |
*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.
