Whole30 Stir Fry Chicken

Savor the vibrant flavors of this Whole30 Stir Fry Chicken, a quick and healthy one-pan meal packed with colorful veggies and juicy chicken breast. Perfectly seasoned with aromatic garlic, ginger, and a savory splash of coconut aminos, this dish delivers a punch of umami without relying on soy sauce, making it entirely Whole30-compliant. Fresh bell peppers, zucchini, broccoli, and carrots bring a burst of nutrients and crunch, while avocado oil keeps things light and wholesome. Ready in just 30 minutes, this stir fry is ideal for busy weeknights, and it can be enjoyed solo or served over cauliflower rice for a low-carb, paleo-friendly dinner that doesn’t skimp on flavor.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb chicken breast
• 0.25 cup coconut aminos
• 2 tbsp avocado oil
• 3 large garlic cloves
• 1 tbsp fresh ginger
• 1 large red bell pepper
• 1 medium zucchini
• 2 cups broccoli florets
• 2 medium carrots
• 3 stalks green onions
• 1 tsp sesame oil (optional)
• 0.5 tsp salt
• 0.25 tsp black pepper

Directions

Step 1

Trim the chicken breast and cut it into thin bite-sized strips. Set aside.

Step 2

Mince the garlic and grate the fresh ginger. Slice the red bell pepper, zucchini, and carrots into thin strips. Chop the broccoli florets into bite-sized pieces. Chop the green onions into small rounds and reserve the green tops for garnish.

Step 3

In a small bowl, mix the coconut aminos, 1 tablespoon of grated ginger, and 1 minced garlic clove. This will serve as your stir-fry sauce.

Step 4

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken strips and season with salt and black pepper. Cook for 5-7 minutes, stirring often, until the chicken is lightly browned and cooked through. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the additional tablespoon of avocado oil. Add the remaining minced garlic and cook for 30 seconds until fragrant.

Step 6

Add the broccoli, red bell pepper, zucchini, and carrots to the skillet. Stir-fry for 5 minutes, allowing the vegetables to become tender-crisp.

Step 7

Return the cooked chicken to the skillet. Pour the stir-fry sauce over the mixture, stirring to coat everything evenly. Allow to cook for an additional 2-3 minutes so the flavors meld together.

Step 8

Drizzle with optional sesame oil for added flavor and toss in the green onion tops for garnish. Remove from heat.

Step 9

Serve immediately as-is or over a bed of cauliflower rice for a Whole30-compliant meal.

Nutrition Facts

Serving size	(1277.0g)

Amount per serving	% Daily Value*
Calories	1252.3

Total Fat 49.2g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 2.5g
Cholesterol 390.1mg	0%
Sodium 5756.4mg	0%
Total Carbohydrate 67.2g	0%
Dietary Fiber 14.8g	0%
Total Sugars 40.3g
Protein 140.3g	0%

Vitamin D 0IU	0%
Calcium 292.3mg	0%
Iron 6.4mg	0%
Potassium 2681.5mg	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: 34.8%

Protein: 44.1%

Carbs: 21.1%