Whole30 Chicken Veggie Stir Fry with Cauli Rice

About this recipe

Upgrade your weeknight dinner with this nutritious and easy-to-make Whole30-compliant chicken veggie stir fry. Packed with vibrant vegetables, tender chicken, and served over cauliflower rice for a low-carb twist, this dish is gluten-free, dairy-free, and perfect for a wholesome meal.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp avocado oil
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced into half-moons
• 1 cup broccoli florets
• 2 carrots, julienned
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup coconut aminos
• 1 tbsp sesame oil
• 1 tbsp fish sauce
• 2 tsp arrowroot powder
• 1/3 cup chicken broth
• 1/4 tsp red pepper flakes (optional)
• 4 cups steamed cauliflower rice

Directions

1. 1

   Heat avocado oil in a large skillet or wok over medium-high heat.

2. 2

   Add chicken to the pan and cook until no longer pink in the center, about 5-7 minutes. Remove and set aside.

3. 3

   In the same skillet, add more oil if needed and sauté garlic and ginger for 1 minute until fragrant.

4. 4

   Add bell pepper, zucchini, broccoli, and carrots to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender.

5. 5

   In a small bowl, whisk together coconut aminos, sesame oil, fish sauce, arrowroot powder, chicken broth, and optional red pepper flakes to make the sauce.

6. 6

   Return the cooked chicken to the skillet. Pour in the prepared sauce and toss everything to coat well.

7. 7

   Simmer for 3 minutes until the sauce thickens and evenly coats the chicken and vegetables.

8. 8

   Serve the stir fry immediately over freshly steamed cauliflower rice.