Stir-Fried Chicken with Broccoli and Ginger

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Crisp broccoli and tender chicken strips stir-fried with fresh ginger and coconut aminos, ready in 30 minutes for a satisfying dinner. This Asian-inspired Whole30 recipe (gluten-free, dairy-free), ready in about 30 minutes, pairs chicken thighs, avocado oil, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 12 oz, sliced into 1/2-inch strips chicken thighs
• 2 tbsp avocado oil
• 1 lb, florets broccoli
• 1 tbsp, minced ginger
• 2 cloves, minced garlic
• 1/4 cup coconut aminos
• 1/2 tsp red pepper flakes
• 1/4 tsp salt

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add 12 ounces chicken strips and cook for 5-7 minutes until golden and cooked through, then transfer to a plate.
2. Step 2: Add 1 pound broccoli florets to the skillet and cook for 3-4 minutes until bright green and slightly tender. Add 1 tablespoon minced ginger and 2 minced garlic cloves, stir-frying for 1 minute until fragrant.
3. Step 3: Return chicken to the skillet, add 1/4 cup coconut aminos, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon salt. Toss to coat and cook for 2 more minutes until sauce thickens and clings to ingredients.