Whole30 Quick and Easy Chicken Stir-Fry
Transform your weeknight dinner routine with this vibrant and flavorful Whole30 Quick and Easy Chicken Stir-Fry! Packed with tender, marinated chicken and a colorful medley of crisp broccoli, snap peas, juicy red bell peppers, and sweet carrots, this recipe offers the perfect balance of wholesome, nutrient-dense ingredients. Infused with a simple yet aromatic sauce made of coconut aminos, apple cider vinegar, garlic, and ginger, this dish is both Paleo-friendly and gluten-free. Ready in just 30 minutes, it’s a hassle-free, one-pan meal that’s ideal for busy schedules while keeping you on track with your Whole30 goals. Garnished with fresh green onions and sesame seeds, this stir-fry is best enjoyed hot and makes a great addition to your healthy dinner rotation.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 2 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 1 medium red bell pepper
- 1 large carrot
- 1 cup snap peas
- 2 stalks green onion
- 1 teaspoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the chicken breast into thin strips and set aside.
In a small bowl, mix together coconut aminos, apple cider vinegar, minced garlic, and grated ginger to create a marinade.
Add the chicken slices to the marinade, stirring to coat evenly, and let sit for 10 minutes.
While the chicken is marinating, prepare the vegetables: cut the broccoli into small florets, slice the red bell pepper into thin strips, peel and slice the carrot into thin rounds, and trim the snap peas. Chop the green onions into small rounds, separating the white and green parts.
In a large skillet or wok, heat olive oil over medium-high heat.
Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the broccoli, red bell pepper, and carrot. Stir-fry for about 3-4 minutes, or until the vegetables begin to soften.
Add the snap peas and the white parts of the green onions to the skillet. Continue to stir-fry for 2-3 more minutes.
Return the cooked chicken to the skillet, combining it with the vegetables.
Season the stir-fry with salt and black pepper and stir well.
Remove from heat and garnish with the green parts of the green onions and sesame seeds.
Serve immediately and enjoy your Whole30 compliant meal!
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2163 mg | 94% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 21.3 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 278 mg | 21% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1725 mg | 37% | |
*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.
