Chicken Stir-Fry with Whole30 Ingredients
You can never have too many main course recipes, so give Chicken Stir-Fry with Whole30 Ingredients a try. One portion of this dish contains approximately 26g of protein, 23g of fat, and a total of 379 calories. This recipe serves 4. For $2.8 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is liked by 8 foodies and cooks. This recipe from Jessica Gavin requires green onions, rice vinegar, broccoli florets, and carrots. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. With a spoonacular score of 74%, this dish is solid. Similar recipes include Seafood Stir Fry (Paleo + Whole30), Chicken Stir Fry, and Chicken Stir-Fry.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
2 teaspoons arrowroot powder (3g)
1 cup red bell peppers (154g) 1/4-inch thick slices
2 cups broccoli florets (124g)
2 cups brown mushrooms (118g) 1/4-inch thick slices
1/2 cup carrots (44g) 1/4-inch thick slices
1/2 cup coconut aminos (120ml) divided
2 tablespoons coconut oil (28g) divided
1 tablespoon minced garlic (12g)
4 teaspoons minced ginger (16g) divided
1 tablespoon green onions (4g) thinly sliced
1 tablespoon rice vinegar (15ml)
1/4 teaspoon sea salt (1g)
3 1/2 teaspoon sesame oil (52ml) divided
1 pound boneless skinless chicken breast (454g)
Equipment:
whisk
bowl
frying pan
wok
paper towels
Cooking instruction summary:
In a medium-sized bowl combine sliced chicken, 2 tablespoons coconut aminos, 1/2 teaspoon sesame oil and 1 teaspoon ginger. Allow to marinate for 15 minutes. In a small bowl whisk together 2 teaspoons sesame oil, 6 tablespoons coconut aminos, rice vinegar, salt, and arrowroot powder. Set aside. Heat a wok or large skillet over high heat. Add 1 tablespoon coconut oil and 1 teaspoon sesame oil, once hot add the chicken in a single layer. Allow to cook until browned, 3 minutes. Flip and saute until no longer pink, about 2 minutes. Transfer to a clean plate. Carefully wipe the inside of the pan with a paper towel.Add 1 tablespoon coconut oil to the wok, once hot and the broccoli and stir-fry for 1 minute. Add mushrooms and saute for 1 minute. Add bell peppers and saute for 1 minute. Add garlic and ginger to the pan, stir-fry until fragrant, about 30 seconds. Add chicken back to the pan and stir to combine.Whisk sauce and then add to the center of the wok. Stirring continously until the sauce has thickened, about 1 minute.Season the chicken stir-fry with salt and pepper as desired. Garnish with green onions.
Step by step:
1. In a medium-sized bowl combine sliced chicken, 2 tablespoons coconut aminos, 1/2 teaspoon sesame oil and 1 teaspoon ginger. Allow to marinate for 15 minutes. In a small bowl whisk together 2 teaspoons sesame oil, 6 tablespoons coconut aminos, rice vinegar, salt, and arrowroot powder. Set aside.
2. Heat a wok or large skillet over high heat.
3. Add 1 tablespoon coconut oil and 1 teaspoon sesame oil, once hot add the chicken in a single layer. Allow to cook until browned, 3 minutes. Flip and saute until no longer pink, about 2 minutes.
4. Transfer to a clean plate. Carefully wipe the inside of the pan with a paper towel.
5. Add 1 tablespoon coconut oil to the wok, once hot and the broccoli and stir-fry for 1 minute.
6. Add mushrooms and saute for 1 minute.
7. Add bell peppers and saute for 1 minute.
8. Add garlic and ginger to the pan, stir-fry until fragrant, about 30 seconds.
9. Add chicken back to the pan and stir to combine.
10. Whisk sauce and then add to the center of the wok. Stirring continously until the sauce has thickened, about 1 minute.Season the chicken stir-fry with salt and pepper as desired.
11. Garnish with green onions.
Nutrition Information:
covered percent of daily need
