Whole30 Savory Stir-fry with Vegetables and Chicken
Packed with vibrant vegetables and tender chicken, this Whole30 Savory Stir-fry with Vegetables and Chicken is a nutritious, flavor-packed meal that's both quick and satisfying. Featuring a colorful medley of crisp broccoli, sweet bell peppers, crunchy snap peas, and aromatic ginger and garlic, this stir-fry is elevated by a delicious coconut aminos-based sauce that’s perfectly balanced. Ready in just 35 minutes, it’s ideal for busy weeknights while fitting seamlessly into a Whole30 or clean-eating lifestyle. Cooked in a combination of olive and sesame oils for a subtle nutty undertone, this one-pan recipe keeps cleanup stress-free. Garnished with fresh green onions, it’s great served on its own or alongside cauliflower rice for a complete Whole30-friendly dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb chicken breast
- 2 cups broccoli florets
- 1 medium bell pepper, sliced
- 1 large carrot, julienned
- 1 cup snap peas
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 0.25 cup coconut aminos
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp green onions, chopped
Instructions
Begin by preparing the ingredients: thinly slice the chicken breast, slice the bell pepper and onion, julienne the carrot, and chop the broccoli into bite-sized florets.
In a small bowl, mix the coconut aminos, sesame oil, minced garlic, and grated ginger to form the stir-fry sauce.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the sliced chicken to the skillet, season with salt and pepper, and cook for about 5-6 minutes until the chicken is no longer pink and has a nice sear. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the onions and carrots, and sauté for 2-3 minutes until they start to soften.
Add the bell pepper, broccoli, and snap peas to the skillet. Stir-fry the vegetables for another 5 minutes, until they are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the stir-fry sauce into the skillet and toss everything together, ensuring the chicken and vegetables are well coated with the sauce.
Cook for an additional 2-3 minutes to heat everything through.
Garnish the stir-fry with chopped green onions and serve immediately.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3852 mg | 167% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 36.8 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2170 mg | 46% | |
*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.
