Chicken & Veggie Stir-Fry

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A simple, one-pan stir-fry with lean chicken and colorful vegetables, seasoned with ginger and garlic to support digestive reset and vibrant energy. This Asian-inspired Whole30 recipe, ready in about 25 minutes, pairs chicken breast, broccoli, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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

• 12 oz chicken breast
• 2 cups broccoli
• 1/2 cup carrots
• 1/2 medium bell pepper
• 2 cloves garlic
• 1 tsp ginger
• 2 tbsp coconut aminos
• 2 tbsp avocado oil
• 1 tsp sesame seeds

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 avocado oil in a large skillet over medium-high heat until shimmering, then add 12 oz thinly sliced chicken breast and cook for 5-6 minutes until golden brown, stirring occasionally.
2. Step 2: Push chicken to one side, add 2 cloves minced garlic and 1 tsp grated ginger to the skillet, and sauté for 1 minute until fragrant and aromatic.
3. Step 3: Add 2 cups chopped broccoli, 1/2 cup julienned carrots, and 1/2 medium sliced bell pepper, then stir-fry for 4-5 minutes until vegetables are crisp-tender and bright green.
4. Step 4: Stir in 2 tbsp coconut aminos and cook for 1 more minute until sauce thickens and coats vegetables, then garnish with 1 tsp sesame seeds before serving.