Whole30 Stir-Fried Chicken with Bell Peppers

Bursting with bold flavors and vibrant colors, this Whole30 Stir-Fried Chicken with Bell Peppers is a fast, wholesome meal perfect for busy weeknights. Tender, bite-sized chicken pieces are seasoned and stir-fried to perfection, then tossed with a trio of crisp bell peppers in a savory sauce made from coconut aminos, toasted sesame oil, and a touch of arrowroot for thickness. Infused with the aromatic duo of garlic and ginger, this one-pan dish is not only gluten-free and dairy-free but also fully compliant with Whole30 guidelines. Ready in just 30 minutes, it’s a nutrient-packed, all-in-one dish that pairs beautifully with cauliflower rice or zucchini noodles for a complete, low-carb, and paleo-friendly dinner. A sprinkle of fresh green onions ties everything together, delivering a restaurant-quality stir-fry straight to your table.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium green bell pepper
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar (unsweetened, Whole30 compliant)
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tsp arrowroot powder
• 2 tbsp water
• 1 tsp sesame oil (toasted)
• 2 tbsp avocado oil
• 2 green onions, sliced
• 0.5 tsp salt
• 0.25 tsp pepper

Directions

Step 1

Cut the chicken breasts into bite-sized pieces or thin strips and season with salt and pepper. Set aside.

Step 2

Slice the bell peppers into thin strips and keep them in a separate bowl.

Step 3

In a small bowl, mix together the coconut aminos, rice vinegar, sesame oil, and arrowroot powder. Add the water and whisk until smooth. Set this sauce mixture aside.

Step 4

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

Step 5

Add the chicken to the skillet and stir-fry for 5-6 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside on a plate.

Step 6

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the minced garlic and ginger, stir-frying until fragrant, about 30 seconds.

Step 7

Add the sliced bell peppers to the skillet. Stir-fry for 3-4 minutes until they are tender-crisp but still vibrant in color.

Step 8

Return the cooked chicken to the skillet and mix well with the bell peppers.

Step 9

Pour the sauce mixture over the chicken and vegetables. Toss everything together, cooking for another 1-2 minutes until the sauce has thickened and evenly coated the chicken and vegetables.

Step 10

Sprinkle with sliced green onions for garnish and serve immediately. Optionally pair with cauliflower rice or zucchini noodles for a complete Whole30 meal.

Nutrition Facts

Serving size	(1087.9g)

Amount per serving	% Daily Value*
Calories	1224.8

Total Fat 49.2g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 385.6mg	0%
Sodium 2345.5mg	0%
Total Carbohydrate 42.8g	0%
Dietary Fiber 8.2g	0%
Total Sugars 18.2g
Protein 146.2g	0%

Vitamin D 4.5IU	0%
Calcium 121.5mg	0%
Iron 6.4mg	0%
Potassium 2225.9mg	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: 36.9%

Protein: 48.8%

Carbs: 14.3%