Rebooting Chicken & Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A lightning-fast stir-fry with tangy sauce and crisp vegetables for refreshing dietary restarts. This Asian-inspired Whole30 recipe, ready in about 18 minutes, pairs chicken thigh, red bell pepper, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 6 oz, cut into 1-inch pieces chicken thigh
• 1, thinly sliced red bell pepper
• 1 cup, florets broccoli
• 2 tbsp coconut aminos
• 1 tbsp lime juice
• 1 tsp, minced garlic
• 1 tbsp avocado oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp coconut aminos, 1 tbsp lime juice, 1 tsp minced garlic, 1/4 tsp sea salt, and 1/8 tsp black pepper until well combined.
2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high until shimmering (about 1 minute).
3. Step 3: Add 6 oz chicken thigh pieces and stir-fry for 4-5 minutes until browned and cooked through. Push chicken to one side, then add 1 red bell pepper (thinly sliced) and 1 cup broccoli florets. Stir-fry for 3-4 minutes until vegetables are crisp-tender and vibrant in color.
4. Step 4: Pour the coconut aminos sauce over the mixture, stirring to coat. Cook for 1-2 minutes until sauce thickens and clings to the ingredients, with a glossy finish.