Chickpea-Free Chicken and Vegetable Stir-Fry with Coconut Aminos

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 drafted and published.

A vibrant medley of chicken and seasonal vegetables in a tangy coconut aminos sauce, ideal for stress-free weeknight cooking. This Asian recipe (whole30), ready in about 30 minutes, pairs chicken breasts, avocado oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 15 min Cook: 15 min Serves 2 Asian cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat.
  2. Step 2: Add chicken strips and cook for 5-6 minutes, stirring occasionally, until golden and cooked through.
  3. Step 3: Remove chicken from skillet and set aside.
  4. Step 4: Add remaining 1 tbsp avocado oil to skillet, then add bell pepper, zucchini, and broccoli. Stir-fry for 4-5 minutes until crisp-tender.
  5. Step 5: Add minced garlic, grated ginger, and red pepper flakes to skillet, stirring for 30 seconds until fragrant.
  6. Step 6: Return chicken to skillet, then add coconut aminos and rice vinegar. Stir to combine and cook for 2 minutes until sauce thickens slightly.
  7. Step 7: Season with salt to taste and serve immediately.

Related recipes