Turmeric-Infused Chicken and Vegetable Stir-Fry
Chicken breast slices sizzle with bell peppers and broccoli in a turmeric-spiced sauce, creating a vibrant, anti-inflammatory meal. This asian-inspired chicken (anti-inflammatory, whole30) ready in about 25 minutes pairs chicken breast, broccoli, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, 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
- 2 cups broccoli
- 1 cup bell peppers
- 1/2 tsp turmeric
- 2 cloves garlic
- 1 tbsp ginger
- 2 tbsp coconut aminos
- 1 tsp sesame oil
Instructions
- Step 1: Slice 12 oz chicken breast into 1/4-inch strips. Pat dry and season with 1/2 tsp turmeric. Cut 2 cups broccoli into small florets and slice 1 cup bell peppers into thin strips.
- Step 2: Heat 1 tsp sesame oil in a wok or large skillet over medium-high heat. Add chicken and cook for 4-5 minutes until golden and cooked through. Remove and set aside.
- Step 3: In the same skillet, add 1 tbsp minced garlic and 1 tbsp grated ginger. Sauté for 30 seconds until aromatic. Add broccoli and bell peppers, stir-frying for 4 minutes until crisp-tender.
- Step 4: Return chicken to the skillet. Add 2 tbsp coconut aminos and stir to coat everything evenly. Cook for 1 minute more until sauce thickens slightly and flavors meld.
Frequently asked questions
How long does Turmeric-Infused Chicken and Vegetable Stir-Fry take to make?
Total time is about 25 minutes (15 min prep + 10 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 Turmeric-Infused Chicken and Vegetable Stir-Fry?
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 Turmeric-Infused Chicken and Vegetable Stir-Fry?
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 Turmeric-Infused Chicken and Vegetable Stir-Fry 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 Turmeric-Infused Chicken and Vegetable Stir-Fry whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a weeknight meal. The turmeric really enhanced the chicken without being too strong.
- ★★★★★
Loved it! So simple and healthy.
- ★★★★★
This was a hit at my dinner party! The turmeric gave such a beautiful color and flavor.
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