Garlic Chicken Stir Fry: Whole30, Paleo, Keto, Gluten-Free

This easy garlic chicken stir fry gets dinner ready to eat in 30 minutes. It’s incredibly simple to make for a weeknight meal, full of vegetables like broccoli, carrots and onion, and makes great leftovers for lunch meal prep. This is a family friendly Whole30, paleo, low carb and gluten-free recipe that everyone will love! The sauce is made from only a few pantry staple ingredients, making this a budget friendly one pot recipe, too.

Whole30 Garlic Chicken Stir Fry Ingredients

This Whole30 recipe is a quick and easy stir fry that only requires 10 ingredients, not including the oil! It’s so simple to pull together, which is one of the main benefits of one pot recipes. You’ll need 1 pound of boneless, skinless chicken breasts, which is usually about 2 breasts. Then for the vegetables, you’ll need half of a green bell pepper, half of a white onion, 3 carrots, and a few cups of broccoli florets.

The stir fry sauce is just a quick and very basic Whole30 stir fry sauce made up of lots of minced garlic, minced ginger, sesame oil, olive oil and coconut aminos. There’s more complex stir fry sauces you can make, but for an easy weeknight meal, this does the trick! All of the sauce ingredients are available at most all grocery stores, Amazon, or for a discount from Thrive Market.

Related: Whole30 Items at Walmart, Whole30 Items at Target, Whole30 Items at Fresh Thyme

How to Make This One Pot Chicken Stir Fry

Making this garlic chicken stir fry couldn’t be easier. First, you need to spend a few minutes chopping the vegetables and slicing the chicken. For the chicken, I like to thinly slice the chicken at an angle and in wide strips, so I begin slicing on the top of the breast, not on the side which would give you skinnier pieces. Either way is fine, it’s just a personal preference. You do want them to be about the same thickness, whichever way you slice it, so that they cook evenly and in about the same time. Lightly salt and pepper the sliced chicken.

For the vegetables, you’ll thinly slice the bell pepper, chop the broccoli into florets, slice the onion and then slice the carrots thinly and at an angle. This recipe is also great for using leftover broccoli stems, too, if you like those along with the florets. Once everything is sliced, you’re ready to get cooking.

You’ll start by adding the sesame and olive oils into a large skillet over medium-high heat, and then adding in the minced garlic and minced ginger. This recipe does use a lot of garlic, and that can be adjusted depending on your taste. You’ll want to sauté the garlic and ginger until it becomes fragrant, and then add in the coconut aminos and let the coconut aminos heat up.

Once the aminos are hot, use tongs to place the sliced chicken into the skillet in one even layer. You’ll likely need to do this in two batches. Let the chicken cook for about 3 minutes, flip and then cook an additional 3 minutes, or until the thinly sliced chicken is cooked through.

Transfer the chicken to a plate, and then add in the onions and carrots to begin cooking. These vegetables take a bit longer to soften and become fork tender than the bell pepper and broccoli, so they will need about 4 minutes to sauté on their own. Then, add in the broccoli and bell pepper, sautéing everything an additional 4-5 minutes, or until the vegetables are fork tender and still a bit crisp. If you want them to be more well-done, continue cooking until they’re at your desired texture.

Finally, add the cooked chicken back into the skillet and stir to combine. Allow to cook for a few minutes together to reheat the chicken. Add salt and pepper to taste, and any garnishes you’d like, such as sliced green onion. Serve over cauliflower rice (or regular rice if not Whole30 or low carb), on it’s own, or with a crispy veggie, such as roasted green beens.

Substitutions or Alternatives to Use

There’s quite a few subsitutions you can make with this Whole30 garlic chicken stir fry. Stir fry meals are great in this way, because they’re really flexible and allow you to use what you have on hand or need to use up! Almost any vegetable can be substituted or added to this recipe. Some great options include water chestnuts, roughly diced celery, snow pea pods, bok choy, zucchini or mushrooms.

You can also swap the chicken for sliced pork, or omit the chicken and use a bit less coconut aminos to make this into a veggie side dish. The one thing I would not swap in this stir fry recipe is using regular soy sauce (if you’re not eating soy-free) in place of coconut aminos. Soy sauce is typically contains 4 times the sodium content than coconut aminos does, so using 1/3 cup would make the dish very salty.

If you add or substitute any of the vegetables, just follow the general guideline of adding the denser, thicker vegetables earlier to begin cooking first. Vegetables that are softer and cook more quickly get added a few minutes later. This will ensure nothing over or under cooks, and the vegetables are done at the same time at the texture you want them at!

Other One Pot Whole30 & Gluten-Free Recipes You’ll Love:

Egg Roll in a Bowl

Creamy Shrimp & Kielbasa Skillet

Instant Pot Pepper Beef

Chipotle Chicken Skillet

Cashew Chicken Skillet

Garlic Chicken Stir Fry: Whole30, Paleo, Keto, Gluten-Free

This easy garlic chicken stir fry gets dinner ready to eat in 30 minutes. It’s incredibly simple to make, full of vegetables like broccoli, carrots and onion, and makes great leftovers for lunch meal prep. This is a family friendly Whole30, paleo, low carb and gluten-free recipe that everyone will love! The sauce is made from only a few pantry staple ingredients, making this a budget friendly one pot recipe, too.

• Author: Bailey
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Chicken
• Method: Stovetop
• Cuisine: Stir Fry
• Diet: Gluten Free

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Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 green pepper, thinly sliced
• 3 peeled and thinly sliced long carrots
• 2 heaping cups broccoli florets
• 1/2 sliced white onion
• 1/3 cup coconut aminos
• 2.5 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp sesame oil
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: water chestnuts, sliced green onion to garnish

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Instructions

1. Thinly slice the chicken and sprinkle with salt and pepper
2. Add sesame oil, olive oil, minced garlic and minced ginger into a large skillet over medium-high heat. Allow the oil and aminos to get hot and the garlic and ginger to begin to sauté.
3. Once the garlic and ginger are fragrant, add in the coconut aminos. Stir and heat everything together. Once the aminos are hot and bubbling, begin adding the thinly sliced chicken into the skillet in one even layer. You may need to do this in two batches.
4. Cook for 3 minutes, flip each piece of chicken and cook an additional 3 minutes. Transfer the chicken to a plate and set aside.
5. Add the onions and carrots into the skillet and being sautéing. Cook for about 4 minutes, or until they begin to soften, and then add in the green peppers and broccoli. Cook for an additional 4 minutes. If you want the vegetables soften than fork tender/still a bit crunchy, then cook longer until they’re at your preferred texture.
6. Add the chicken back into the skillet and stir to combine with the vegetables. Cook 2-3 minutes to reheat the chicken. Remove from heat, add salt and pepper to taste, and garnish with green onions

Nutrition Facts:

• Calories: 317
• Fat: 9.8 g
• Carbohydrates: 14.1 g
• Fiber: 4.9 g
• Protein: 26.9 g

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