Whole30 Thai Chicken Stir Fry
Bring vibrant, healthful flavors to your table with this Whole30 Thai Chicken Stir Fry—an irresistible dish that’s packed with bold, aromatic ingredients and entirely gluten-free and soy-free. Tender bite-sized chicken thighs are perfectly cooked alongside crisp, colorful vegetables like red bell pepper, broccoli, and carrots, creating a medley of textures and nutrition. A savory sauce made with coconut aminos, lime juice, sesame oil, and ginger ties it all together, offering authentic Thai-inspired flair that's completely Whole30 compliant. Quick to prepare in just 30 minutes, this stir fry is ideal for busy weeknights and makes four satisfying servings. Garnish with fresh cilantro, crunchy cashews, and a dash of red pepper flakes for a customizable finishing touch. Perfect for those seeking a flavorful meal that supports clean eating and wholesome habits!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 0.25 cup coconut aminos
- 2 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
- 1 teaspoon fish sauce (Whole30 compliant)
- 1 teaspoon arrowroot powder
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 red bell pepper (sliced)
- 2 cups broccoli florets
- 1 cup carrots (julienned)
- 3 green onions (sliced)
- 2 tablespoons coconut oil
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 0.25 cup fresh cilantro (chopped, for garnish)
- 0.25 cup cashews (optional, for garnish)
Instructions
In a small bowl, whisk together the coconut aminos, lime juice, sesame oil, fish sauce, and arrowroot powder until well combined. Set the sauce aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and cook for 6-8 minutes, stirring 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 coconut oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, and julienned carrots to the skillet. Stir-fry the vegetables for 4-5 minutes, until they are tender but still crisp.
Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, and stir well to coat everything evenly.
Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Remove from heat and stir in the sliced green onions. If desired, sprinkle red pepper flakes for a spicy kick.
Garnish the stir fry with fresh cilantro and cashews, if using.
Serve immediately and enjoy your flavorful, Whole30-compliant Thai Chicken Stir Fry!
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2109 mg | 92% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 31.4 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 295 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2461 mg | 52% | |
*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.
