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-inspired one-pot recipe (whole30), ready in about 27 minutes, pairs chicken breast, broccoli florets, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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
- 8 oz, thinly sliced chicken breast
- 1.5 cups broccoli florets
- 1 medium, thinly sliced bell peppers
- 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.
