One-Pan Chicken and Vegetable Stir-Fry with Coconut Aminos

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A quick, flavorful stir-fry with chicken and crisp vegetables in a savory coconut aminos sauce, ready in 30 minutes. This Asian-inspired Whole30 recipe, ready in about 30 minutes, pairs Chicken breast, Broccoli, Bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 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

• 1.5 lbs, sliced into 1/2-inch strips Chicken breast
• 2 cups, cut into florets Broccoli
• 1 red, sliced Bell peppers
• 1/2 cup, sliced Onion
• 3 tbsp Coconut aminos
• 2 cloves, minced Garlic
• 1 tsp, minced Ginger
• 1 tsp Sesame oil
• 1 tbsp Olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs sliced chicken breast and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside.
2. Step 2: Add 1/2 cup sliced onion, 1 red bell pepper, and 2 cups broccoli florets to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender-crisp.
3. Step 3: Add 2 minced garlic cloves, 1 tsp minced ginger, and 3 tbsp coconut aminos to the skillet. Stir for 1 minute until fragrant.
4. Step 4: Return the cooked chicken to the skillet and stir to coat with the sauce. Cook for an additional 2 minutes to heat through. Stir in 1 tsp sesame oil before serving.