Coconut Amino Stir-Fry Chicken with Broccoli and Snap Peas

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 vibrant, savory stir-fry with tender chicken strips and crisp vegetables in a tangy coconut aminos sauce, ready in 22 minutes for a satisfying Whole30 weeknight meal. This Asian-inspired chicken recipe (whole30), ready in about 22 minutes, pairs chicken thighs, broccoli, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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: 10 min Cook: 12 min Serves 2 Asian cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add chicken strips and cook for 5-6 minutes until browned on all sides and cooked through, then set aside.
  2. Step 2: Add remaining 1 tbsp avocado oil to the skillet, followed by garlic and ginger. Sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add broccoli and snap peas to the skillet, stir-frying for 4-5 minutes until vegetables are bright green and crisp-tender.
  4. Step 4: Return chicken to the skillet, then whisk together coconut aminos, lime juice, and 1/4 tsp sea salt. Pour sauce over ingredients and simmer for 2 minutes until sauce thickens and coats the vegetables.
  5. Step 5: Remove from heat, sprinkle with sesame seeds, and serve immediately over cauliflower rice if desired.

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