Autoimmune-Friendly Chicken and Vegetable Stir Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A gentle yet flavorful stir fry featuring tender chicken breast and a colorful selection of vegetables, designed to minimize autoimmune triggers. This asian-inspired whole30 (gluten free) ready in about 30 minutes pairs chicken breast, avocado oil, ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a large wok or skillet over medium-high heat until shimmering.
  2. Step 2: Add 1 lb chicken breast strips and cook for 5-6 minutes, stirring frequently until chicken is cooked through and lightly browned.
  3. Step 3: Add 1 tbsp grated fresh ginger and 3 minced garlic cloves to the chicken, sautéing for 1 minute until fragrant.
  4. Step 4: Stir in 1 medium sliced zucchini, 1 large julienned carrot, and 2 cups broccoli florets. Cook for 5-7 minutes until vegetables are tender-crisp.
  5. Step 5: Pour in 3 tbsp coconut aminos, sprinkle 1 tsp sea salt and 1/2 tsp black pepper, and toss everything together. Cook an additional 2 minutes until the sauce slightly thickens and coats the chicken and vegetables.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving.

Frequently asked questions

How long does Autoimmune-Friendly Chicken and Vegetable Stir Fry take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Autoimmune-Friendly Chicken and Vegetable Stir Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Autoimmune-Friendly Chicken and Vegetable Stir Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Autoimmune-Friendly Chicken and Vegetable Stir Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Autoimmune-Friendly Chicken and Vegetable Stir Fry whole30?

Yes — this recipe is tagged whole30, gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes