Stir-Fried Chicken and Vegetables with Ginger

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

A quick and savory stir-fry with chicken and seasonal vegetables. This asian-inspired whole30 ready in about 35 minutes pairs chicken breast, bell peppers, broccoli 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.

★ 4.5 (13 ratings) Prep: 20 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 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
  2. Step 2: Add 1 tsp sesame oil and minced ginger to the skillet. Stir for 30 seconds until fragrant. Add sliced bell peppers, broccoli, and onion, cooking for 5 minutes until vegetables are crisp-tender.
  3. Step 3: Return chicken to the skillet and add 3 tbsp coconut aminos, 1/4 tsp salt, and 1/4 tsp black pepper. Toss to coat and cook for 2 more minutes until heated through.

Frequently asked questions

How long does Stir-Fried Chicken and Vegetables with Ginger take to make?

Total time is about 35 minutes (20 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 Stir-Fried Chicken and Vegetables with Ginger?

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 chicken breast from drying out.

Can I substitute ingredients in Stir-Fried Chicken and Vegetables with Ginger?

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 Stir-Fried Chicken and Vegetables with Ginger 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.

What goes well with Stir-Fried Chicken and Vegetables with Ginger?

Asian whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

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