Spiced Nut-Free Chicken Stir Fry with Ginger and Bell Peppers

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant stir fry of tender chicken breast with crunchy bell peppers and warming ginger, free from nuts and Whole30 compliant. This Asian-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs chicken breast, coconut aminos, fresh ginger 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.

Ingredients

• 1 lb, thinly sliced into strips chicken breast
• 3 tbsp coconut aminos
• 1 tbsp, finely grated fresh ginger
• 3, minced garlic cloves
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips green bell pepper
• 2 tbsp olive oil
• 1 tsp sesame oil
• 2, sliced for garnish green onions
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil and 1 tsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add 1 lb thinly sliced chicken breast and sauté for 5-6 minutes until the chicken is opaque and edges start to brown.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger to the pan. Stir-fry for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Step 3: Add 1 large sliced red bell pepper and 1 large sliced green bell pepper to the skillet. Stir-fry for 4-5 minutes until the peppers are crisp-tender.
4. Step 4: Pour in 3 tbsp coconut aminos, season with 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat all ingredients. Cook for another 2 minutes until the sauce slightly thickens and clings to the chicken and vegetables.
5. Step 5: Remove from heat and garnish with 2 sliced green onions before serving hot over cauliflower rice or your preferred Whole30 side.