Almond-Free Whole30 Chicken and Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A colorful stir fry of tender chicken breast and fresh vegetables cooked in a savory Whole30-compliant sauce, perfect for a quick, nut-free dinner. This Asian-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs chicken breast, coconut aminos, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, cut into 1-inch strips chicken breast
• 3 tbsp coconut aminos
• 1 tbsp grated fresh ginger
• 3 minced garlic cloves
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 2 cups broccoli florets
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into half-moons zucchini
• 1 large, julienned carrot
• 2 chopped green onions
• 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 2 tbsp olive oil in a large wok or skillet over medium-high heat. Add 1 lb chicken breast strips and 1/2 tsp salt, 1/4 tsp black pepper. Stir fry for 5-6 minutes until cooked through and lightly browned. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 tbsp sesame oil and sauté 3 minced garlic cloves and 1 tbsp grated fresh ginger for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, 1 medium sliced zucchini, and 1 large julienned carrot. Stir fry vegetables for 5 minutes until crisp-tender.
4. Step 4: Return cooked chicken to the skillet, pour in 3 tbsp coconut aminos, and toss everything for 2 minutes until sauce is heated through and coats the ingredients.
5. Step 5: Remove from heat and garnish with 2 chopped green onions before serving.