Ginger-Garlic Chicken Stir-Fry with Broccoli & Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A quick, nutrient-dense stir-fry packed with ginger and garlic to combat headaches, featuring lean chicken and crisp vegetables for sustained energy. This asian-inspired whole30 (anti-inflammatory) ready in about 25 minutes pairs cut into 1-inch cubes chicken breast, avocado oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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

• 1 lb, cut into 1-inch cubes chicken breast
• 2 tbsp avocado oil
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 1, sliced into thin strips bell pepper
• 1 cup broccoli florets
• 1 cup, sliced mushrooms
• 2 tbsp coconut aminos
• 1 tbsp lime juice
• 1/4 tsp red pepper flakes
• 1/4 tsp sea salt
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering; add chicken cubes and cook 5-6 minutes until golden, then set aside.
2. Step 2: Add remaining 1 tbsp avocado oil to skillet, then stir in garlic and ginger; cook 30 seconds until fragrant.
3. Step 3: Add bell pepper, broccoli, and mushrooms; stir-fry 4-5 minutes until vegetables are crisp-tender.
4. Step 4: Return chicken to skillet, add coconut aminos, lime juice, red pepper flakes, and sea salt; toss until sauce thickens slightly (1-2 minutes), then garnish with cilantro.