Whole30 Chicken Veggie Stir Fry with Brown Rice

Mathew Rosenburg

Mathew Rosenburg

about 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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