Asian-Style Stir-Fried Chicken with Broccoli and Bell Peppers
A quick and flavorful stir-fry with tender chicken, crisp vegetables, and a savory-sweet sauce, all cooked in a single pan for a satisfying Whole30 dinner. This Asian-inspired chicken recipe (whole30), ready in about 25 minutes, pairs boneless skinless chicken breast, avocado oil, broccoli 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, sliced into 1/2-inch strips boneless skinless chicken breast
- 2 tbsp avocado oil
- 2 cups, florets broccoli
- 1, sliced into thin strips red bell pepper
- 1/2 cup (canned, no syrup, drained) pineapple chunks
- 2 tbsp coconut aminos
- 1 tbsp, grated fresh ginger
- 2 cloves, minced garlic
- 1/2 tsp red pepper flakes
- pinch salt
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Equipment for this recipe
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Instructions
- Step 1: Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat until shimmering. Add chicken strips and cook for 3-4 minutes until browned on edges, then set aside.
- Step 2: Add remaining 1 tbsp avocado oil to skillet, then add broccoli florets and bell pepper strips. Stir-fry for 3-4 minutes until crisp-tender.
- Step 3: Add grated ginger, minced garlic, and red pepper flakes to skillet, and stir-fry for 1 minute until fragrant.
- Step 4: Return chicken to skillet, add pineapple chunks, coconut aminos, and pinch of salt. Toss everything together and cook for 2 more minutes until sauce thickens and coats ingredients.
