Almond Butter Chicken Stir Fry with Broccoli and Bell Pepper

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A quick and nutritious Whole30 stir fry featuring tender chicken breast tossed in a savory almond butter sauce with crisp broccoli and sweet bell peppers. This Asian-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs chicken breast, olive oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced into strips chicken breast
• 2 tbsp olive oil
• 2 cups broccoli florets
• 1 medium, thinly sliced red bell pepper
• 1 medium, julienned carrot
• 3 tbsp almond butter (unsweetened)
• 2 tbsp coconut aminos
• 1 tbsp grated fresh ginger
• 2 minced garlic cloves
• 1/4 cup water
• 1/4 tsp (optional) red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb thinly sliced chicken breast and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through. Remove chicken and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil. Add 2 cups broccoli florets, 1 medium thinly sliced red bell pepper, and 1 julienned carrot. Sauté for 4-5 minutes until vegetables are tender-crisp.
3. Step 3: Meanwhile, in a small bowl, whisk together 3 tbsp unsweetened almond butter, 2 tbsp coconut aminos, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1/4 cup water, and 1/4 tsp red pepper flakes if using until smooth.
4. Step 4: Return the cooked chicken to the skillet with the vegetables. Pour the almond butter sauce over the top and stir well to coat everything evenly.
5. Step 5: Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens slightly and glazes the chicken and vegetables.
6. Step 6: Remove from heat and serve immediately over cauliflower rice or enjoy as is for a Whole30-friendly meal.