Whole30 Classic Chicken Chop Suey

Savor the perfect blend of bold flavors and wholesome ingredients with this Whole30 Classic Chicken Chop Suey — a healthy twist on the beloved takeout classic. Packed with tender strips of chicken, crisp bell peppers, crunchy celery, vibrant carrots, and fresh cabbage, this stir-fry is both nutritious and satisfying. A savory sauce made with coconut aminos and thickened with arrowroot flour keeps this dish entirely gluten-free, soy-free, and compliant with Whole30 guidelines. A touch of sesame oil, fresh ginger, and a sprinkle of red pepper flakes add a flavorful, aromatic kick that will delight your taste buds. Quick to prepare and ready in just 40 minutes, this one-pan meal is perfect for busy weeknights or a cozy, guilt-free comfort food craving. Garnish with green onions and serve piping hot for a wholesome, restaurant-quality dish right at home!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken breasts
• 3 tablespoons coconut aminos
• 1 tablespoon arrowroot flour
• 1 cup water
• 2 tablespoons sesame oil
• 1 medium onion
• 3 garlic cloves
• 3 celery stalks
• 1 red bell pepper
• 1 green bell pepper
• 2 carrots
• 2 cups cabbage
• 1 cup bean sprouts
• 1 inch piece fresh ginger
• 2 green onions
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 teaspoon red pepper flakes

Directions

Step 1

Cut the chicken breasts into thin strips. Marinate with 1 tablespoon of coconut aminos and set aside.

Step 2

Finely chop the onion and mince the garlic. Slice the celery, red bell pepper, green bell pepper, and carrots into thin strips. Shred the cabbage and julienne the ginger.

Step 3

In a small bowl, mix the arrowroot flour with water to form a slurry. Set aside.

Step 4

Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the chicken strips and stir-fry until fully cooked, about 5-6 minutes. Remove the chicken and set aside.

Step 5

In the same wok, add the remaining sesame oil. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.

Step 6

Add the celery, red bell pepper, green bell pepper, and carrots. Stir-fry for 4-5 minutes until the vegetables begin to soften.

Step 7

Add the cabbage and bean sprouts to the wok. Continue to stir-fry for an additional 3 minutes.

Step 8

Return the cooked chicken to the wok. Add the remaining 2 tablespoons of coconut aminos, salt, black pepper, and red pepper flakes. Mix well.

Step 9

Pour the arrowroot slurry into the wok and stir continuously until the sauce thickens and coats everything evenly.

Step 10

Garnish with sliced green onions before serving.

Step 11

Serve hot and enjoy your Whole30 Chicken Chop Suey!

Nutrition Facts

Serving size	(1776.9g)

Amount per serving	% Daily Value*
Calories	1384.3

Total Fat 46.5g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 12.0g
Cholesterol 385.6mg	0%
Sodium 3778.9mg	0%
Total Carbohydrate 85.1g	0%
Dietary Fiber 22.4g	0%
Total Sugars 42.4g
Protein 153.7g	0%

Vitamin D 22.7IU	0%
Calcium 347.4mg	0%
Iron 9.2mg	0%
Potassium 3363.1mg	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: 30.5%

Protein: 44.8%

Carbs: 24.8%