Whole30 Savory Chicken Stir-Fry
Bursting with vibrant colors and flavors, this Whole30 Savory Chicken Stir-Fry is a quick and healthy dinner option that’s as nutritious as it is delicious. Juicy strips of chicken breast are paired with a medley of crisp-tender vegetables like red bell peppers, broccoli florets, and carrots, all tossed in a rich, umami-packed sauce made from coconut aminos, sesame oil, and fresh ginger. Perfectly paleo and gluten-free, this 35-minute meal keeps things simple with easy instructions and wholesome ingredients like arrowroot powder and olive oil. Garnished with sesame seeds and green onions for added flair, this stir-fry is a satisfying one-pan dish that’s ideal for weeknight dinners or meal prep. Whether you’re following a Whole30 plan or just looking to enjoy a healthy, low-carb stir-fry, this recipe has you covered!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 0.25 cup coconut aminos
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 2 carrots, sliced
- 3 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
Begin by slicing the chicken breasts into thin strips to ensure quick and even cooking.
In a small bowl, combine the coconut aminos, rice vinegar, sesame oil, arrowroot powder, and water. Whisk together to form a smooth sauce and set aside.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
Add the chicken strips to the pan and stir-fry until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
In the same pan, add the red bell pepper, broccoli florets, and carrots. Stir-fry the vegetables for about 5 minutes or until they are tender-crisp.
Return the cooked chicken to the pan with the vegetables.
Pour the prepared sauce over the chicken and vegetables, stirring well to combine. Allow the sauce to thicken slightly, which should take about 2 minutes.
Remove from heat and garnish with chopped green onions and sesame seeds.
Serve the stir-fry immediately and enjoy a savory, Whole30-friendly meal.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1596 mg | 69% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 30.5 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 424 mg | 33% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2637 mg | 56% | |
*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.
