Stir-Fried Chicken with Carrots and Green Beans
A vibrant, protein-rich stir-fry with crisp vegetables and a hint of ginger, perfect for a balanced Whole30 meal. This asian-inspired whole30 ready in about 30 minutes pairs Chicken breast, diced, julienned, 1 cup Carrots, trimmed, 1 cup 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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, diced
- julienned, 1 cup Carrots
- trimmed, 1 cup Green beans
- minced, 2 cloves Garlic
- minced, 1 tbsp Ginger
- 2 tbsp Coconut aminos
- 2 tbsp Coconut oil
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Chicken with Carrots and Green Beans take to make?
Total time is about 30 minutes (15 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 with Carrots and Green Beans?
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, diced from drying out.
Can I substitute ingredients in Stir-Fried Chicken with Carrots and Green Beans?
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 Carrots and Green Beans 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 with Carrots and Green Beans?
Asian whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
