Chicken Stir Fry with Veggies and Garlic Sauce {Paleo, Whole30}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick chicken stir-fry loaded with vegetables and coated in a savory garlic sauce made with whole30-friendly ingredients. Served alone or over cauliflower rice for a healthy weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 medjool date (pitted (softened if necessary*))
- 2 Tbsp Nakano All Natural Rice Vinegar
- 4 cloves garlic (sliced)
- 1 inch fresh ginger (peeled and sliced)
- 1/4 cup + 1 Tbsp coconut aminos
- 1/4 cup + 1 Tbsp chicken bone broth
- 1/2 Tbsp sesame oil
- 1/2 Tbsp tapioca or arrowroot starch
- 2 cups broccoli florets
- 1 medium bell pepper (thinly sliced)
- 1 cup snow peas
- Handful shredded cabbage or slaw mixture*
- 1 1/2 Tbsp coconut oil or olive oil
- 1.25 - 1.5 lbs boneless skinless chicken thighs (sliced into 1” pieces)
- Salt and pepper
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 741mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 539mg
- Calcium
- 37mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 741MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.