Energy-Boosting Chicken & Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A quick and satisfying stir-fry packed with lean chicken, crunchy vegetables, and a savory sauce to provide steady energy without the crash. This American-inspired Whole30 recipe, ready in about 25 minutes, pairs Chicken breast, Broccoli florets, Bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, 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

• 4 oz, thinly sliced Chicken breast
• 1 cup Broccoli florets
• 1/2 cup, sliced Bell peppers
• 1 tbsp Avocado oil
• 2 tbsp Coconut aminos
• 1 clove, minced Garlic
• 1 tsp, grated Ginger
• 1/4 tsp Salt
• pinch Black pepper

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 1/2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add sliced chicken and cook for 4-5 minutes until golden and cooked through, then remove and set aside.
2. Step 2: Add remaining 1/2 tbsp avocado oil to the skillet. Add minced garlic and grated ginger, and sauté for 30 seconds until fragrant and slightly golden.
3. Step 3: Add broccoli and bell peppers, and stir-fry for 5-6 minutes until vegetables are crisp-tender but still vibrant. Return chicken to skillet, add coconut aminos, 1/4 tsp salt, and pinch of black pepper, then toss for 1 minute until sauce thickens and coats ingredients evenly.