Whole30 Hunan Chicken
Get ready to elevate your weeknight dinners with this Whole30 Hunan Chicken—a vibrant, healthy twist on the beloved Chinese takeout classic. Packed with tender chicken breast, colorful bell peppers, crisp broccoli florets, and a savory sauce made with coconut aminos, rice vinegar, garlic, and ginger, this recipe bursts with bold, well-rounded flavors while staying fully Whole30-compliant. A touch of crushed red pepper adds just the right amount of heat, perfectly balanced by the natural sweetness of the coconut aminos. Thickened with arrowroot powder, the luscious sauce clings to every bite, making this dish irresistibly satisfying. Finished with a sprinkle of sesame seeds and fresh green onions, it's as visually enticing as it is delicious. Quick to prep and cook in under 35 minutes, this wholesome meal pairs perfectly with cauliflower rice for a nutritious, gluten-free, and paleo-friendly dinner the whole family will love.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium onion
- 1 cup broccoli florets
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon ginger
- 2 cloves garlic
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons avocado oil
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- 1 teaspoon sesame seeds
- 2 stalks green onions
Instructions
Begin by slicing the chicken breast into thin strips.
Dice the red and green bell peppers, and slice the onion thinly. Set aside.
In a small bowl, mix together the coconut aminos, rice vinegar, grated ginger, minced garlic, and crushed red pepper flakes. This will serve as your sauce.
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet and cook until lightly browned and fully cooked, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the onion slices, diced bell peppers, and broccoli florets. Stir-fry the vegetables for about 4-5 minutes until tender-crisp.
Return the cooked chicken to the skillet and pour the sauce over the mixture. Stir well to combine.
In a small bowl, mix the arrowroot powder with 2 tablespoons of water to create a slurry. Pour this into the skillet to thicken the sauce. Stir well and cook for another 2 minutes.
Once everything is well combined and heated through, remove from heat.
Garnish with sesame seeds and chopped green onions before serving.
Serve hot as is or on a bed of cauliflower rice for a complete Whole30-compliant meal.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2076 mg | 90% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 23.4 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2227 mg | 47% | |
*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.
