Szechuan Ginger Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A bold, aromatic stir-fry featuring ginger-marinated chicken in a savory-sweet coconut aminos sauce with crisp vegetables and a hint of heat. This Chinese-inspired chicken recipe (whole30, gluten-free), ready in about 40 minutes, pairs boneless skinless chicken thighs, coconut aminos, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1.5 lbs, cut into 1-inch pieces boneless skinless chicken thighs
• 3 tbsp coconut aminos
• 2 tbsp rice vinegar
• 1 tbsp, grated fresh ginger
• 2, minced garlic cloves
• 3 tbsp avocado oil
• 1, thinly sliced red bell pepper
• 1 cup broccoli florets
• 4, white parts sliced, green parts chopped green onions
• 1 tbsp coconut nectar
• 1/2 tsp red pepper flakes
• 1 tsp arrowroot powder
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: In a bowl, combine chicken pieces with 2 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 1 minced garlic clove. Marinate for 10 minutes while preparing vegetables.
2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden and cooked through. Remove and set aside.
3. Step 3: Add remaining 2 tbsp avocado oil to the skillet. Stir in white parts of 4 sliced green onions, 1 sliced red bell pepper, and 1 cup broccoli florets. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Add remaining 1 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tbsp coconut nectar, 1/2 tsp red pepper flakes, and 1/4 cup water. Stir in 1 tsp arrowroot powder until sauce thickens and coats the back of a spoon (about 1 minute).
5. Step 5: Return chicken to skillet, add green parts of 4 sliced green onions, and cook for 1 minute until heated through. Garnish with 2 tbsp chopped cilantro and serve.