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Whole30 Chicken Stir Fry |

Whole30 Chicken Stir Fry

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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


  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!