Whole30 Stir-Fried Chicken with Bell Peppers
Bring bold, wholesome flavors to your table with this vibrant Whole30 Stir-Fried Chicken with Bell Peppers. Perfectly seasoned boneless chicken breasts are stir-fried to tender perfection alongside a colorful medley of red, yellow, and green bell peppers. A zesty sauce made with coconut aminos, unsweetened rice vinegar, and toasted sesame oil ties everything together with a savory-sweet kick, while fresh garlic and ginger add a warm, aromatic touch. This nutrient-packed recipe is quick to prepare, Whole30-compliant, and gluten-free, making it an ideal choice for a healthy weeknight dinner. Serve this delightful dish as is or pair it with cauliflower rice or zucchini noodles for a satisfying, low-carb meal that’s as nutritious as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar (unsweetened, Whole30 compliant)
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp arrowroot powder
- 2 tbsp water
- 1 tsp sesame oil (toasted)
- 2 tbsp avocado oil
- 2 green onions, sliced
- 0.5 tsp salt
- 0.25 tsp pepper
Instructions
Cut the chicken breasts into bite-sized pieces or thin strips and season with salt and pepper. Set aside.
Slice the bell peppers into thin strips and keep them in a separate bowl.
In a small bowl, mix together the coconut aminos, rice vinegar, sesame oil, and arrowroot powder. Add the water and whisk until smooth. Set this sauce mixture aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and stir-fry for 5-6 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the minced garlic and ginger, stir-frying until fragrant, about 30 seconds.
Add the sliced bell peppers to the skillet. Stir-fry for 3-4 minutes until they are tender-crisp but still vibrant in color.
Return the cooked chicken to the skillet and mix well with the bell peppers.
Pour the sauce mixture over the chicken and vegetables. Toss everything together, cooking for another 1-2 minutes until the sauce has thickened and evenly coated the chicken and vegetables.
Sprinkle with sliced green onions for garnish and serve immediately. Optionally pair with cauliflower rice or zucchini noodles for a complete Whole30 meal.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2346 mg | 102% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 18.2 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2226 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.
