Whole30 Chicken and Vegetable Stir Fry
Transform your weeknight dinners with this vibrant and wholesome Whole30 Chicken and Vegetable Stir Fry, a perfect blend of bold flavors and nutrient-packed ingredients. Tender chicken breast is marinated in savory coconut aminos, garlic, and ginger, then stir-fried to perfection alongside crisp broccoli, sweet red bell peppers, and snappy snap peas for a rainbow of textures and colors. This quick and easy recipe, ready in just 30 minutes, is cooked in a mix of olive and sesame oils for a fragrant, nutty finish, making it both delicious and compliant with Whole30 guidelines. Whether you're following a clean-eating plan or simply craving an irresistible stir fry, serve this dish steaming hot and garnish with fresh green onions for a restaurant-quality meal that's sure to satisfy. Perfect for meal prep or sharing with family, this paleo-friendly, gluten-free dinner will quickly become a go-to favorite!
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Ingredients
- 1 pound chicken breast
- 0.25 cup coconut aminos
- 3 cloves garlic
- 1 inch piece ginger
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 1 cup snap peas
- 3 stalks green onions
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Begin by preparing the ingredients: dice the chicken breast into bite-sized pieces, mince the garlic, grate the ginger, and slice the red bell pepper into thin strips. Peel and slice the carrot diagonally into thin pieces. Cut the green onions into 1-inch segments, keeping the white and green parts separate.
Step 2
In a large bowl, combine the chicken pieces with coconut aminos, garlic, and ginger. Toss to coat the chicken evenly. Allow it to marinate for at least 10 minutes while preparing the vegetables.
Step 3
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the marinated chicken to the pan. Cook, stirring frequently, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the white parts of the green onions, red bell pepper, broccoli florets, carrot slices, and snap peas. Stir-fry the vegetables for about 5 minutes or until they are just tender-crisp.
Step 5
Return the cooked chicken to the skillet with the vegetables. Drizzle with sesame oil and season with salt and black pepper. Toss everything together to ensure the chicken is well distributed and heated through.
Step 6
Serve the stir fry hot, garnished with the green parts of the green onions for added freshness and flavor.
Nutrition Facts
| Serving size | (1202.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1431.2 |
| Total Fat 73.1g | 0% |
| Saturated Fat 12.4g | 0% |
| Polyunsaturated Fat 16.6g | |
| Cholesterol 390.1mg | 0% |
| Sodium 3843.0mg | 0% |
| Total Carbohydrate 54.8g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 28.7g | |
| Protein 141.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 303.7mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 1991.4mg | 0% |
Source of Calories