Stir-Fried Chicken with Broccoli and Snap Peas
Tender chicken breast strips stir-fried with crisp broccoli and snap peas in a light coconut aminos sauce. This asian-inspired whole30 (low-carb) ready in about 23 minutes pairs chicken breast, broccoli florets, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 chicken breast
- 1 cup broccoli florets
- 1/2 cup snap peas
- 1 garlic cloves
- 1 tsp fresh ginger
- 1 tbsp coconut aminos
- 2 tbsp avocado oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Slice 12 oz chicken breast into 1/2-inch strips. Season with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbsp avocado oil in a large skillet over medium-high heat.
- Step 2: Cook chicken for 5-6 minutes until golden, then remove and set aside. Add remaining 1 tbsp avocado oil to skillet.
- Step 3: Sauté 1 minced garlic clove and 1 tsp grated ginger for 30 seconds until fragrant. Add 1 cup broccoli and 1/2 cup snap peas, stirring for 3 minutes until crisp-tender.
- Step 4: Return chicken to skillet, add 1 tbsp coconut aminos, and toss for 1 minute until sauce coats ingredients evenly.
Frequently asked questions
How long does Stir-Fried Chicken with Broccoli and Snap Peas take to make?
Total time is about 23 minutes (12 min prep + 11 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 with Broccoli and Snap Peas?
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 with Broccoli and Snap Peas?
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 with Broccoli and Snap Peas for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Stir-Fried Chicken with Broccoli and Snap Peas low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
