Shredded Chicken Stir-Fry with Broccoli and Bell Peppers
Quick-cooking shredded chicken with crisp broccoli and bell peppers in a light ginger-garlic sauce, ready in under 30 minutes for sustained energy. This Asian one-pot recipe (whole30), ready in about 27 minutes, pairs chicken breast, broccoli florets, and bell peppers for a weeknight-friendly dinner. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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
- 8 oz chicken breast, thinly sliced
- 1.5 cups broccoli florets
- 1 medium bell peppers, thinly sliced
- 2 cloves minced garlic
- 1 tbsp grated fresh ginger
- 2 tbsp coconut aminos
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Instructions
- Step 1: Heat 1 tsp olive oil in a large skillet over medium-high heat. Add 8 oz sliced chicken and cook for 5-6 minutes until golden and cooked through; set aside.
- Step 2: Add 2 minced garlic cloves and 1 tbsp grated ginger to the same skillet, stir-frying for 30 seconds until aromatic.
- Step 3: Add 1.5 cups broccoli florets and 1 medium sliced bell pepper, cooking for 5 minutes until crisp-tender. Stir in 2 tbsp coconut aminos and return chicken to the skillet, tossing to coat evenly.
