Egg-Free Nut-Free Chicken Stir Fry with Ginger and Broccoli

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 stir fry combining tender chicken breast, crisp broccoli, and fresh ginger in a savory, Whole30-compliant sauce, perfect for those avoiding eggs and nuts. This Asian-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs boneless skinless chicken breast, broccoli florets, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering. Add 1 lb chicken breast strips seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 5-6 minutes until chicken is golden and cooked through, then remove from pan and set aside.
  2. Step 2: In the same pan, add 1 tbsp sesame oil and 2 minced garlic cloves along with 1 tbsp finely grated fresh ginger. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 3 cups broccoli florets to the pan and stir-fry for 4-5 minutes until tender-crisp with bright green color.
  4. Step 4: Return cooked chicken to the pan and pour in 3 tbsp coconut aminos. Toss everything together and cook for another 2 minutes until the sauce coats the chicken and broccoli evenly.
  5. Step 5: Remove from heat and garnish with 2 thinly sliced green onions before serving immediately over cauliflower rice or steamed vegetables.

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