This Whole30 Chicken Stir Fry is just the best! With the perfect stir fry sauce that is slightly sweet with hints of ginger and just a little spice you will love how easy it is to make! It’s also paleo and gluten free. In other words, the perfect, Asian inspired meal!
Stir fries are one of our go-to meals. They are so easy to make and the delicious saucy vegetables are my favourite! I decided it was time to make a Whole30 version and this Whole30 Chicken Stir Fry turned out so darn good! I can’t wait for you to try it!
The sauce has the most incredible flavour with hints of ginger and sweetness from dates and the vegetables turn out perfectly tender. You and your family will love how easy this recipe is to make as it’s all made in one pan and ready in under 30 minutes! It also makes great leftovers and you can try different vegetables to give it a different flavour every time you make it. It’s also paleo and gluten free!
What you need to make this Whole30 Chicken Stir Fry:
- A Vitamix or other high speed blender – this is the one I have and love!
- A large pan – Xtrema pans are the safest ceramic pans I have found (you can read more about why this is important in this post)
- Coconut aminos – this is a great soy sauce substitute
- Fresh ginger, crushed chili flakes, garlic and dates
- Tapioca flour – to help the sauce thicken
- Coconut oil
- Chicken breasts – I always recommend using pasture raised chicken, for both your own health and the health of the animals – click here to have pasture raised meat delivered to your door!
- Carrots, broccoli and sweet bell peppers – you can easily switch up the vegetables in this recipe to give it a different flavour
How to make this Whole30 Chicken Stir Fry:
You will love how easy this recipe is to make!
- First make the sauce by putting all the ingredients into your Vitamix and blending well until smooth.
- Then add the coconut oil to a large pan on medium heat and let it melt. Once melted add the cut chicken breasts and cook for 8-10 minutes, until cooked.
- Next add the chopped carrots to the pan and cook for a few extra minutes.
- Then add the chopped broccoli and cook for another few minutes.
- Last, add the chopped bell peppers and the sauce and stir everything well to combine. Cook it all together for an extra 5-10 minutes, until the vegetables have the tenderness you like.
Tips for this Whole30 Stir Fry:
- For a spicier sauce you can add an extra 1/2 tsp crushed chili flakes
- For a thicker sauce, add 1-2 more tsp of tapioca flour
- Feel free to add different vegetables to give this dish a different flavour
- This recipe makes great leftovers and stores well in the fridge for up to a week
- If you aren’t on the Whole30 or paleo diets feel free to sub soy sauce for coconut aminos
- If you aren’t on the Whole30 or paleo diet you can use corn starch instead of tapioca flour
- If you are on the Whole30 or paleo diets I recommend serving this over cauliflower rice
- If you are not on a Whole30 or paleo diet serve this over white rice or brown rice
Other Whole30 recipes you will love:
- Whole30 Teriyaki Chicken
- Whole30 Chicken Wings
- Whole30 Spinach and Artichoke Dip
- Whole30 Beef Curry Stew
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Whole30 Chicken Stir Fry (paleo, gluten free)
This Whole30 Chicken Stir Fry is just the best! It has the most amazing sauce and is ready in under 30 minutes. It's the perfect quick and easy Asian inspired meal!
Ingredients
Stir Fry Sauce Ingredients
- 1 1/4 cups coconut aminos
- 1 1 inch x 1 inch piece fresh ginger, peeled and chopped (or 1 tsp ginger powder)
- 1/2 tsp crushed chili flakes (or more if you want it a little spicier)
- 1 tsp tapioca flour (if you want a thicker sauce add 1-2 more tsp)
- 1 clove garlic, crushed (or more to taste)
- 8 dates
Stir Fry Ingredients
- 3 tbsp coconut oil
- 3 chicken breasts, cut into 1 inch pieces
- 4 cups chopped carrots
- 4 cups chopped broccoli
- 2 sweet bell peppers, chopped
Instructions
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Make the sauce by placing all the ingredients into your Vitamix blender and blend well until smooth. Then set the sauce aside
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Place a large pan on the stove on medium heat and add the coconut oil. Let the coconut oil melt and once the oil has melted, add the chopped chicken and cook for 8-10 minutes, turning the chicken every couple minutes until all sides are cooked
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Add the chopped carrots and cook for another 3-4 minutes
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Add the chopped broccoli and cook for another 3-4 minutes
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Add the chopped peppers and the sauce and stir everything well to combine. Cover the pan and let it simmer for another 5-10 minutes, until the vegetables are the texture you like.
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Serve and enjoy!
Recipe Notes
- For a spicier sauce you can add an extra 1/2 tsp crushed chili flakes
- For a thicker sauce, add 1-2 more tsp of tapioca flour
- Feel free to add different vegetables to give this dish a different flavour
- This recipe makes great leftovers
- If you aren’t on the Whole30 or paleo diets feel free to sub soy sauce for coconut aminos
- If you aren’t on the Whole30 or paleo diet you can use corn starch instead of tapioca flourÂ
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YUM! So good!