Dizziness-Defying Chicken & Vegetable Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A quick stir-fry with chicken breast and rainbow vegetables, seasoned with ginger and garlic to prevent dizziness from low blood sugar during Whole30. This asian-inspired whole30 ready in about 25 minutes pairs sliced into thin strips chicken breast, cut into florets broccoli, thinly sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 6 oz, sliced into thin strips chicken breast
• 1 cup, cut into florets broccoli
• 1/2 cup, thinly sliced carrots
• 1/2 cup, sliced bell pepper
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 2 tbsp coconut aminos
• 1/2 tsp sesame oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 1/2 tsp sesame oil in a large skillet or wok over medium-high heat. Add 6 oz sliced chicken breast, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 5-6 minutes until golden and cooked through, then set aside.
2. Step 2: Add 1/2 cup sliced carrots and 1 cup broccoli florets to the skillet. Stir-fry for 3 minutes until slightly tender. Add 1/2 cup sliced bell pepper, 2 minced garlic cloves, and 1 tsp grated ginger. Cook for 2 more minutes until fragrant.
3. Step 3: Return chicken to skillet, add 2 tbsp coconut aminos, and toss to coat. Cook for 1 minute until heated through. Remove from heat and serve immediately.