Stir-Fried Chicken with Broccoli, Carrots, and Coconut Aminos
Tender chicken strips and crisp vegetables coated in a savory coconut aminos sauce, ready in 30 minutes for a balanced meal. This Asian-inspired Whole30 recipe, ready in about 30 minutes, pairs chicken breast, broccoli florets, carrots 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 chicken breast
- 2 cups broccoli florets
- 1 cup carrots
- 3 tbsp coconut aminos
- 3 cloves garlic
- 1 tbsp ginger
- 2 tbsp avocado oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Slice 1 lb chicken breast into 1/2-inch strips. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp avocado oil in a wok or large skillet over high heat until smoking.
- Step 3: Add chicken strips and stir-fry for 5-6 minutes until golden and cooked through. Remove and set aside.
- Step 4: Add 2 cups broccoli florets and 1 cup julienned carrots to the skillet and stir-fry for 3-4 minutes until crisp-tender.
- Step 5: Return chicken to the skillet. Add 3 tbsp coconut aminos, 3 minced garlic cloves, and 1 tbsp minced ginger. Stir-fry for 1-2 minutes until sauce thickens and coats ingredients.
