Whole30 Chicken Yakisoba

Transform your weeknight dinner with this flavorful and wholesome Whole30 Chicken Yakisoba! This nourishing twist on the classic Japanese stir-fry swaps traditional noodles for tender, spiralized sweet potatoes, creating a healthy, grain-free alternative that doesn’t skimp on taste. Packed with vibrant vegetables like green cabbage, carrots, and red bell pepper, and infused with a savory sauce made from coconut aminos, rice vinegar, and sesame oil, this dish is a celebration of bold, umami-rich flavors. Perfectly seasoned chicken breast adds a protein-packed punch, while garlic, ginger, and a sprinkle of sesame seeds bring a fragrant, aromatic finish. Quick to prepare in under 45 minutes, this dish is an ideal one-pan meal that’s Paleo, Whole30-compliant, and guaranteed to satisfy the whole family. Serve it fresh from the skillet for a comforting, guilt-free dinner!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 3 tablespoons Coconut aminos
• 1 tablespoon Rice vinegar
• 1 tablespoon Sesame oil
• 1 teaspoon Arrowroot powder
• 1 teaspoon Ginger, freshly grated
• 3 cloves Garlic, minced
• 2 medium Sweet potatoes, spiralized
• 2 cups Green cabbage, thinly sliced
• 1 cup Carrots, julienned
• 1 medium Red bell pepper, thinly sliced
• 3 Green onions, sliced
• 1 tablespoon Sesame seeds
• 2 tablespoons Avocado oil
• 2 tablespoons Water

Directions

Step 1

In a small bowl, combine coconut aminos, rice vinegar, sesame oil, and arrowroot powder. Stir until the arrowroot is completely dissolved. Set aside.

Step 2

Slice the chicken breast into thin strips. Set aside.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.

Step 4

Add the chicken slices to the skillet and cook until fully cooked and lightly browned, about 5-6 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add garlic and ginger, and sauté for about 30 seconds until fragrant.

Step 6

Add the spiralized sweet potatoes to the skillet and cook for about 3-4 minutes, stirring occasionally, until they start to soften.

Step 7

Add the sliced cabbage, julienned carrots, and red bell pepper to the skillet. Sauté for an additional 4-5 minutes until the vegetables are tender-crisp.

Step 8

Return the cooked chicken to the skillet. Stir in the sauce and water. Toss everything until well combined and the sauce has thickened slightly, about 2-3 minutes.

Step 9

Garnish with sliced green onions and sesame seeds before serving.

Step 10

Serve immediately and enjoy your Whole30 friendly Chicken Yakisoba!

Nutrition Facts

Serving size	(1828.4g)

Amount per serving	% Daily Value*
Calories	1868.1

Total Fat 64.1g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 7.9g
Cholesterol 385.6mg	0%
Sodium 1626.8mg	0%
Total Carbohydrate 162.7g	0%
Dietary Fiber 34.2g	0%
Total Sugars 56.9g
Protein 159.0g	0%

Vitamin D 22.7IU	0%
Calcium 484.5mg	0%
Iron 11.5mg	0%
Potassium 4581.4mg	0%

*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.

Source of Calories

Fat: 31.0%

Protein: 34.1%

Carbs: 34.9%