Whole30 Chicken Stir Fry

When I need a quick, healthy, last minute recipe my go to lately has been this delicious Whole30 Chicken Stir Fry. It’s taken me years to create a good recipe that not only had lots of flavor and a yummy sauce, but is also healthy and wholesome. And I have to say… This recipe was worth all the failed attempts over the years! 

Growing up, I was actually never a fan of soy sauce. I didn’t like how overly salty it is, nor how strong a flavor it had. Anytime it was in a recipe or used for dipping, I felt like all I could taste was the soy sauce and not the actual food. So when I discovered coconut aminos I was instantly a fan. According to this website, “Coconut aminos are a liquid made from the aged sap of coconut blossoms and salt. It is a low-glycemic, vegan, and gluten-free alternative to soy sauce, with 17 amino acids. Coconut aminos have about 65% less sodium than regular soy sauce.” And don’t let the name fool you – it tastes nothing like coconuts! I feel like it’s a more mild flavored soy sauce, which is absolutely perfect for me. :) 
I buy the Thrive Market brand and love it! I also recommend checking out Braggs (< affiliate link), which you can usually find at your local grocery store.

The other secret ingredient in this chicken stir fry is arrowroot powder. It works as a thickener and creates the *perfect* sauce for your stir fry! If you don’t have arrowroot flour, you could substitute it with tapioca flour or corn starch (which isn’t Whole30 compliant). I’ve found that with adding the thickener into the sauce you get such a satisfying stir fry, that, in my humble opinion, is way better than the stuff you could buy at your local restaurant! 

To keep this recipe Whole30 compliant, I use cauliflower rice with an egg scrambled in and seasoned with coconut aminos. It’s a delicious and healthy alternative to your typical fried rice! 

And best of all? It’s so so easy to throw together, especially if you use the frozen stir fry veggie mix from Costco that I L-O-V-E. I can usually have dinner on the table in about 30 minutes, which is a huge win for me! :) 

Let me know if you give this Whole30 Chicken Stir Fry a try! 

Whole30 Chicken Stir Fry

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Ingredients

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For the chicken/veggies:

• 2 chicken breasts, cut into 1/2 inch cubes
• 4 cups stir fry veggies (mine are frozen from Costco)
• 1/4 cup olive oil
• 2 Tbsp coconut aminos
• 1/2 tsp ground ginger
• 1 tsp salt
• 1 Tbsp apple cider vinegar
• 1 Tbsp olive oil

For the sauce:

• 1/4 cup water
• 2 Tbsp arrowroot powder
• 1 Tbsp coconut aminos
• 1 tsp salt
• 1/4 tsp pepper
• 1 Tbsp coconut sugar

For the cauliflower rice:

• 16oz frozen cauliflower rice
• 1 Tbsp coconut aminos
• 1 tsp salt
• 2 eggs, pre-scrambled

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Instructions

1. In a gallon ziploc bag, mix together the olive oil, coconut aminos, ginger, salt and apple cider vinegar. Place the cubed chicken breasts in the marinade and seal the bag close. I marinate while the veggies cook, or you can marinate up to 2 hours before cooking.
2. In a large skillet or wok, heat the Tbsp of olive oil then add the veggies. Cook until they are mostly tender, around 15-20 minutes.
3. Meanwhile, mix together the sauce ingredients in a small bowl and set aside.
4. Heat a medium sauce pan and heat the frozen cauliflower rice until no longer frozen. Reduce the heat to a simmer until the cauliflower softens and the liquid begins to evaporate. Once the cauliflower is mostly cooked, add the scrambled eggs, coconut aminos and salt. Set aside.
5. Once the veggies in the skillet or wok are almost fully cooked, remove the chicken from the marinade and add to the pan. Cook until the chicken is white on the inside, about 7-10 minutes.
6. Reduce the heat to simmer and pour the sauce mixture into the skillet. It will immediately begin to thicken once it hits the hot pan. Stir and heat the sauce until it’s thick and gooey.
7. Serve the veggie/chicken mixture over the cauliflower rice and enjoy!

Did you like this Chicken Stir Fry? Then you should check out these other Whole30 recipes!