Whole30 Stir Fry Chicken
Elevate your weeknight dinner with this savory and colorful Whole30 Stir Fry Chicken recipe, a perfect blend of health and flavor. Tender chicken breast is paired with a vibrant medley of fresh vegetables—broccoli, red bell pepper, zucchini, and carrots—stir-fried to perfection in a zesty mix of coconut aminos, garlic, and fresh ginger. Cooked in nutrient-rich avocado oil and finished with a drizzle of optional sesame oil, this paleo and gluten-free stir fry is packed with bold flavors while staying true to Whole30 guidelines. Ready in just 30 minutes, this wholesome dish is ideal for busy nights and can be enjoyed on its own or served over cauliflower rice for a satisfying, low-carb meal. Perfect for meal prep or a quick, nourishing dinner, this recipe is your go-to for healthy eating without compromising on taste!
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Recipe Information
Ingredients
- 1 lb chicken breast
- 0.25 cup coconut aminos
- 2 tbsp avocado oil
- 3 large garlic cloves
- 1 tbsp fresh ginger
- 1 large red bell pepper
- 1 medium zucchini
- 2 cups broccoli florets
- 2 medium carrots
- 3 stalks green onions
- 1 tsp sesame oil (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Trim the chicken breast and cut it into thin bite-sized strips. Set aside.
Mince the garlic and grate the fresh ginger. Slice the red bell pepper, zucchini, and carrots into thin strips. Chop the broccoli florets into bite-sized pieces. Chop the green onions into small rounds and reserve the green tops for garnish.
In a small bowl, mix the coconut aminos, 1 tablespoon of grated ginger, and 1 minced garlic clove. This will serve as your stir-fry sauce.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken strips and season with salt and black pepper. Cook for 5-7 minutes, stirring often, until the chicken is lightly browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the additional tablespoon of avocado oil. Add the remaining minced garlic and cook for 30 seconds until fragrant.
Add the broccoli, red bell pepper, zucchini, and carrots to the skillet. Stir-fry for 5 minutes, allowing the vegetables to become tender-crisp.
Return the cooked chicken to the skillet. Pour the stir-fry sauce over the mixture, stirring to coat everything evenly. Allow to cook for an additional 2-3 minutes so the flavors meld together.
Drizzle with optional sesame oil for added flavor and toss in the green onion tops for garnish. Remove from heat.
Serve immediately as-is or over a bed of cauliflower rice for a Whole30-compliant meal.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5756 mg | 250% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 40.3 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2682 mg | 57% | |
*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.
