Stir-Fried Chicken with Carrots and Green Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, protein-rich stir-fry with crisp vegetables and a hint of ginger, perfect for a balanced Whole30 meal. This Asian-inspired Whole30 recipe, ready in about 30 minutes, pairs Chicken breast, diced, Carrots, Green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a wok or large skillet over medium-high heat. Add 12 oz diced chicken breast and cook for 5-6 minutes until browned and cooked through; remove and set aside.
  2. Step 2: In the same skillet, add 2 minced garlic cloves and 1 tbsp minced ginger, and cook for 30 seconds until fragrant. Add 1 cup julienned carrots and 1 cup trimmed green beans, and stir-fry for 5 minutes until crisp-tender.
  3. Step 3: Return the cooked chicken to the skillet, add 2 tbsp coconut aminos, and stir to combine; cook for 2 more minutes until heated through and the sauce thickens slightly.

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