Whole30 Hunan Chicken

Transform your dinner routine with this vibrant and flavorful Whole30 Hunan Chicken! This healthy twist on the classic takeout dish is packed with tender chicken strips, crisp bell peppers, and nutrient-rich broccoli florets, all stir-fried to perfection in a savory, umami-rich sauce made with coconut aminos, garlic, and ginger. The touch of crushed red pepper flakes adds just the right amount of heat, while a light arrowroot slurry creates a glossy, perfectly thickened finish. Made entirely with Whole30-approved ingredients, this quick and easy recipe comes together in just 35 minutes, making it a fantastic weeknight option. Serve it as-is, or pair it with cauliflower rice for a wholesome, satisfying meal that will keep you on track with your health goals. Perfect for meal prep and bursting with bold, restaurant-quality flavor!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium onion
• 1 cup broccoli florets
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon ginger
• 2 cloves garlic
• 0.5 teaspoon crushed red pepper flakes
• 2 tablespoons avocado oil
• 1 tablespoon arrowroot powder
• 2 tablespoons water
• 1 teaspoon sesame seeds
• 2 stalks green onions

Directions

Step 1

Begin by slicing the chicken breast into thin strips.

Step 2

Dice the red and green bell peppers, and slice the onion thinly. Set aside.

Step 3

In a small bowl, mix together the coconut aminos, rice vinegar, grated ginger, minced garlic, and crushed red pepper flakes. This will serve as your sauce.

Step 4

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

Step 5

Add the chicken strips to the skillet and cook until lightly browned and fully cooked, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the onion slices, diced bell peppers, and broccoli florets. Stir-fry the vegetables for about 4-5 minutes until tender-crisp.

Step 7

Return the cooked chicken to the skillet and pour the sauce over the mixture. Stir well to combine.

Step 8

In a small bowl, mix the arrowroot powder with 2 tablespoons of water to create a slurry. Pour this into the skillet to thicken the sauce. Stir well and cook for another 2 minutes.

Step 9

Once everything is well combined and heated through, remove from heat.

Step 10

Garnish with sesame seeds and chopped green onions before serving.

Step 11

Serve hot as is or on a bed of cauliflower rice for a complete Whole30-compliant meal.

Nutrition Facts

Serving size	(1127.5g)

Amount per serving	% Daily Value*
Calories	1148.1

Total Fat 46.0g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 3.0g
Cholesterol 390.1mg	0%
Sodium 2076.2mg	0%
Total Carbohydrate 52.1g	0%
Dietary Fiber 11.4g	0%
Total Sugars 23.4g
Protein 136.6g	0%

Vitamin D 0IU	0%
Calcium 199.5mg	0%
Iron 5.3mg	0%
Potassium 2227.2mg	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: 35.4%

Protein: 46.7%

Carbs: 17.8%