Quick Ginger-Chicken & Vegetable Stir-Fry

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

A lightning-fast stir-fry with tender chicken and vibrant vegetables coated in a savory ginger-garlic sauce, perfect for busy days when stress and time are tight. This asian-inspired whole30 (whole30) ready in about 30 minutes pairs cut into 1/2-inch cubes Chicken breast, Broccoli florets, julienned Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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

• 12 oz, cut into 1/2-inch cubes Chicken breast
• 2 cups Broccoli florets
• 1 cup, thinly sliced (red and yellow) Bell peppers
• 1/2 cup, julienned Carrots
• 1 tbsp, minced Ginger
• 2 cloves, minced Garlic
• 3 tbsp Coconut aminos
• 2 tbsp Avocado oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Heat avocado oil in a large skillet over medium-high heat until shimmering. Add chicken cubes, season with 1/4 tsp sea salt and 1/8 tsp black pepper, and cook for 5-6 minutes until golden brown and cooked through; remove and set aside.
2. Step 2: Add broccoli and bell peppers to the skillet, stir-frying for 3-4 minutes until crisp-tender. Add carrots and cook for 2 more minutes, then push vegetables to the sides and add minced ginger and garlic to the center; cook for 30 seconds until fragrant.
3. Step 3: Return chicken to the skillet, add coconut aminos and remaining 1/4 tsp sea salt and 1/8 tsp black pepper, then toss everything together and cook for 1-2 minutes until sauce thickens and coats ingredients.