Chicken Stir-Fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick, flavorful dish using clean ingredients to support digestion and energy after a Whole30 restart. This Asian-inspired chicken recipe (whole30), ready in about 18 minutes, pairs chicken breast, bell pepper, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 1, 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: 10 min Cook: 8 min Serves 1 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 4 oz chicken breast into 1/2-inch cubes; season lightly with salt and pepper.
  2. Step 2: Heat a skillet over medium-high heat; add chicken and cook for 4 minutes until golden brown and no longer pink inside.
  3. Step 3: Add 1/4 cup sliced onion, 1/2 cup sliced bell pepper, and 1 minced garlic clove; stir-fry for 3 minutes until vegetables are bright and slightly softened, then pour in 1 tbsp coconut aminos and cook 1 more minute until glossy.

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