Whole30 Stir-Fry Chicken
Elevate your weeknight meals with this flavorful Whole30 Stir-Fry Chicken recipe, packed with vibrant veggies and tender chicken in a rich, umami-forward sauce. Ready in just 35 minutes, this wholesome dish combines zucchini, red bell peppers, broccoli, carrots, and onions with fresh garlic and ginger for a mouthwatering stir-fry that’s both gluten-free and paleo-friendly. The coconut aminos-based sauce ensures a soy-free alternative, while arrowroot powder adds the perfect touch of thickness. Cooked in olive and sesame oil, this stir-fry is irresistibly fragrant and perfect for anyone following a Whole30 journey. Serve it hot and garnish with green onions for a fresh finish — a healthy, crowd-pleasing dinner for any occasion!
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Recipe Information
Ingredients
- 1 lb chicken breast
- 1 medium zucchini
- 1 red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 1 small yellow onion
- 3 cloves garlic
- 1 inch piece ginger
- 1 third cup coconut aminos
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon arrowroot powder
- 2 tablespoons water
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 green onions (optional, for garnish)
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper. Set aside.
Slice the zucchini and red bell pepper into thin strips. Thinly slice the onion, julienne the carrot, and mince the garlic and ginger.
In a small bowl, whisk together the coconut aminos, sesame oil, arrowroot powder, and water to create the sauce. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and cook for 5-7 minutes, or until it is fully cooked through and browned. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion, garlic, and ginger, and sauté for 1-2 minutes until fragrant.
Add the broccoli, carrot, zucchini, and red bell pepper to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour the prepared sauce over everything. Toss well to coat evenly.
Cook for an additional 2-3 minutes, or until the sauce has thickened slightly and coated the chicken and vegetables.
Transfer the stir-fry to a serving dish and garnish with chopped green onions, if desired. Serve immediately.
Nutrition Facts
Calories |
1509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 8900 mg | 387% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 73.8 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2474 mg | 53% | |
*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.
