Whole30 Chicken Veggie Stir Fry with Brown Rice
Mathew Rosenburg
over 1 year ago
This Whole30 chicken veggie stir fry with brown rice is a healthy and delicious meal that is perfect for a quick and easy dinner. It is packed with protein and veggies, and is gluten-free, dairy-free, and Whole30 compliant.
Cooking Time
30 minutes
Serving Size
4
Nutrition Per Serving
Cal
400
Protein
30g
Fat
12g
Sat Fat
6g
Carbs
40g
Chole
100mg
Fiber
6g
Sugar
8g
Sodium
800mg
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp coconut oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1/4 cup coconut aminos
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 1 tbsp arrowroot powder
- 1/4 cup chicken broth
- 4 cups cooked brown rice
Instructions
- Heat the coconut oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned on all sides, about 5 minutes.
- Add the bell peppers, onion, garlic, and ginger to the skillet and cook for another 5 minutes, stirring occasionally.
- In a small bowl, whisk together the coconut aminos, fish sauce, sesame oil, arrowroot powder, and chicken broth.
- Pour the sauce over the chicken and veggies and stir to combine.
- Cook for another 2-3 minutes, until the sauce has thickened and the chicken is cooked through.
- Serve the stir fry over brown rice.
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