This is the best Whole30 chicken stir fry recipe! With the perfect homemade stir fry sauce that is slightly sweet with hints of ginger and just a little heat, you will love how easy it is to make. This healthy stir fry is also paleo and gluten free.
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Table of Contents
Why you will love this recipe:
- The flavour! This paleo chicken stir fry is so tasty! It has the most amazing homemade stir fry sauce that makes this meal taste incredible. It's even better than take out!
- It's a one pan meal so it's really quick and easy to make and is ready in under 30 minutes.
- The homemade Whole30 stir fry sauce on this recipe has the most incredible flavour with hints of ginger and natural sweetness from dates.
- It makes great leftovers so it's great for meal prep.
- It's really versatile - you can change up the vegetables to give it a different flavour and texture. It's a great recipe to use up whatever veggies you have in the fridge.
- Besides being Whole30 compliant this stir fry is also healthy, paleo, gluten-free, dairy free and refined sugar free.
- It has no added sugar and is sweetened naturally with dates.
Ingredients and substitutions:
You should be able to find all of these simple ingredients at your local grocery store. For the exact measurements refer to the recipe card at the bottom of the post.
- Coconut aminos - coconut aminos is a great soy sauce substitute that has a natural sweetness and saltiness to help give the stir fry sauce the most incredible flavour.
- Fresh ginger - ginger adds a delicious flavour to the sauce on this healthy chicken stir fry.
- Crushed chili flakes (aka red pepper flakes) - these add just a bit of heat to this recipe. But don't worry, this stir fry isn't spicy.
- Garlic - fresh garlic cloves give this sauce even more delicious flavour. If you are sensitive to fresh garlic you could use a bit of garlic infused olive oil instead.
- Tapioca starch - this is used to help thicken the sauce but you could easily omit this from the recipe if you don't have any.
- Dates - dates are used to give the stir fry sauce on this recipe sweetness, without actually using any sugar!
- Chicken breasts - I recommend using boneless, skinless chicken breasts for making this quick stir fry. I prefer to use pasture raised chicken but you can use any type of chicken that you like.
- Carrots, broccoli and sweet bell peppers - this veggie stir fry is packed with fresh, healthy vegetables but you can easily switch up the vegetables in this dish to give it a different flavour and make it your own. Other great options include cauliflower and celery.
How to make (step-by-step):
Step one:
First make the sauce by putting all the sauce ingredients into a high speed blender and blending well until smooth.
Step two:
Then add the coconut oil to a large pan or large skillet on medium heat and let it melt. Once melted add the cut chicken breasts and cook for 8-10 minutes, until cooked, turning regularly so all the sides cook evenly.
Step three:
Next add the chopped carrots to the pan and cook for a few extra minutes.
Step four:
Then add the chopped broccoli to the skillet and cook for another few minutes.
Step five:
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. Then serve and enjoy!
Top Tip:
The sauce for this stir fry is great for making many other recipes so feel free to make a double or triple batch and save some for other meals later in the week.
Variations and add ins:
- For a spicier sauce you can add an extra 1/2 teaspoon crushed chili flakes.
- For a thicker sauce, add 1-2 more teaspoon of tapioca flour.
- If you aren’t on the Whole30 or paleo diet you can use corn starch instead of tapioca flour.
- Feel free to add different vegetables or change the veggies to give this dish a different flavour. Other great options include cauliflower or celery.
- If you aren’t on the Whole30 or paleo diets feel free to sub soy sauce for the coconut aminos.
How to serve:
This stir fry is delicious served as is, but you could also serve it over cauliflower rice, sweet potato rice or over veggie noodles such as zucchini noodles, carrot noodles or sweet potato noodles. You could also top it with cashews or sesame seeds for a little added crunch and texture.
How to store:
Store any leftover stir fry in an airtight container in the fridge for up to 5 days.
This stir fry also freezes really well for up to 3 months.
Frequently asked questions:
Soy sauce is not Whole30 approved. The Whole30 program doesn't allow any soy. However, coconut aminos makes a great soy sauce substitute, and it is Whole30 approved.
You do cook the chicken first when making a chicken stir fry. Once you cook the chicken you then add the fresh, chopped vegetables and cook everything together until the vegetables are tender.
The secret to a good stir fry is using a delicious stir fry sauce. You can either make your own stir fry sauce, or use a store bought one. The sauce will add both moisture and flavour to the stir fry which makes it taste so good.
Yes it is.
No, this stir fry is not low carb or keto.
Other Whole30 recipes you will love:
- Whole30 Teriyaki Chicken
- Whole30 Shepherd's Pie
- Whole30 Chicken Wings
- Whole30 Spinach and Artichoke Dip
- Whole30 Beef Curry Stew
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Recipe
Whole30 Chicken Stir Fry
Equipment
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 teaspoon ginger powder)
- 1/2 teaspoon crushed chili flakes (or more if you want it a little spicier)
- 1 teaspoon 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 tablespoon coconut oil
- 3 chicken breasts, cut into 1 inch pieces
- 4 cups chopped carrots
- 4 cups chopped broccoli
- 2 sweet bell peppers, chopped
Instructions
- Make the sauce by placing all the ingredients into your high speed blender and blend well until smooth. Then set the sauce aside.
- 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.
- Add the chopped carrots and cook for another 3-4 minutes.
- Add the chopped broccoli and cook for another 3-4 minutes.
- 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.
- Serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- For a spicier sauce you can add an extra 1/2 teaspoon crushed chili flakes.
- For a thicker sauce, add 1-2 more teaspoon of tapioca flour.
- Feel free to add different vegetables to give this dish a different flavour.
Kristie
YUM! So good!