Spiced Chicken Stir-Fry with Bell Peppers and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful and nutrient-dense Whole30 stir-fry featuring tender chicken breast strips sautéed with bell peppers and spinach, seasoned with warming spices. This asian-inspired whole30 (gluten free) ready in about 25 minutes pairs chicken breast, sliced into thin strips, red bell pepper, sliced, yellow bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb sliced chicken breast and season with 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp ground coriander. Sauté for 5-7 minutes, stirring frequently, until chicken is cooked through and slightly browned.
  2. Step 2: Add 2 minced garlic cloves, 1 large sliced red bell pepper, and 1 large sliced yellow bell pepper to the skillet. Cook for 4-5 minutes until peppers begin to soften but remain crisp.
  3. Step 3: Stir in 3 tbsp coconut aminos and 4 cups fresh spinach leaves. Cook for an additional 2 minutes until spinach wilts and sauce lightly coats all ingredients.
  4. Step 4: Remove from heat and serve immediately, enjoying the fragrant spices and vibrant vegetables.

Frequently asked questions

How long does Spiced Chicken Stir-Fry with Bell Peppers and Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Chicken Stir-Fry with Bell Peppers and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red bell pepper, sliced from drying out.

Can I substitute ingredients in Spiced Chicken Stir-Fry with Bell Peppers and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Chicken Stir-Fry with Bell Peppers and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Chicken Stir-Fry with Bell Peppers and Spinach whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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