Ginger-Garlic Chicken with Snap Peas and Carrots

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant stir-fry featuring chicken marinated in ginger and garlic, paired with crisp snap peas and carrots for a quick Whole30 meal. This Asian-inspired chicken recipe (whole30), ready in about 35 minutes, pairs chicken thighs, ginger, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 4 (boneless, skinless, 5 oz each) chicken thighs
• 1 tbsp, minced ginger
• 2 cloves, minced garlic
• 3 tbsp coconut aminos
• 1 cup, trimmed snap peas
• 1 medium, julienned carrots
• 2 tbsp coconut oil
• 1/4 tsp black pepper

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Instructions

1. Step 1: Place 4 boneless, skinless chicken thighs (5 oz each) in a bowl. Add 1 tbsp minced ginger, 2 minced garlic cloves, 3 tbsp coconut aminos, and 1/4 tsp black pepper. Toss to coat and marinate for 10 minutes.
2. Step 2: Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 4-5 minutes per side until golden and cooked through, then set aside.
3. Step 3: Add 1 cup trimmed snap peas and 1 medium julienned carrot to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender and vibrant green.
4. Step 4: Return chicken to the skillet, add any accumulated juices, and cook for 1 more minute to combine flavors. Serve immediately.