Whole30 Spicy Chicken Stir-Fry
Bring bold flavors to your table with this Whole30 Spicy Chicken Stir-Fry, a wholesome and vibrant meal perfect for busy weeknights. This recipe features tender strips of chicken breast paired with an array of colorful vegetables like red bell peppers, broccoli, zucchini, and carrots, all brought together in a savory, spicy sauce made with coconut aminos, fresh garlic, ginger, and a hint of red pepper flakes. Cooked in heart-healthy avocado oil and naturally thickened with arrowroot powder, this dish is not only Whole30-compliant but also gluten-free, dairy-free, and paleo-friendly. Ready in just 35 minutes, this easy stir-fry is perfect for meal prep or an effortlessly nutritious dinner. Garnish with green onions and sesame seeds for a delicious finishing touch, and enjoy this guilt-free, flavor-packed masterpiece!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.25 cup coconut aminos
- 1 medium, sliced red bell pepper
- 2 cups broccoli florets
- 1 medium, sliced into half-moons zucchini
- 1 large, julienned carrot
- 3 cloves, minced garlic
- 1 teaspoon, minced fresh ginger
- 0.5 teaspoon red pepper flakes
- 2 tablespoons avocado oil
- 1 teaspoon arrowroot powder
- 2 tablespoons water
- 2 stalks, sliced green onions
- 1 teaspoon toasted sesame seeds (optional for garnish)
Instructions
Cut the chicken breasts into thin strips and season lightly with salt and pepper.
In a small bowl, whisk together the coconut aminos, arrowroot powder, water, garlic, ginger, and red pepper flakes to make the stir-fry sauce. Set aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 5-7 minutes, flipping occasionally, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of avocado oil. Add the broccoli, red bell pepper, zucchini, and carrot. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir-fry sauce over the chicken and vegetables, stirring until everything is evenly coated.
Allow the sauce to simmer for 2-3 minutes, thickening slightly and coating the ingredients.
Remove from heat and transfer the stir-fry to a serving dish. Garnish with sliced green onions and optional sesame seeds, if desired.
Serve immediately and enjoy this Whole30-compliant, spicy, and healthy dish!
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3370 mg | 147% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 35.2 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 256 mg | 20% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2167 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.
