We're kicking off a Whole30 tomorrow in our family and this is another recipe we can't live without regardless of what our diet goals are. Thankfully, it's a pretty easy one to adjust for various diet needs. The original recipe calls for corn starch (we use arrowroot powder here) and soy sauce (we'll do coconut aminos) and serving over rice (a definite NO on the Whole 30, but you can try cauli-rice). We're amping up the amount of chicken and chopping the veggies a little bigger to make it a more hearty dish. Let me know how you like it!

Chicken Stir Fry
Serves 6
Soy and grain free chicken stir fry
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 1 1/2 lemons, juiced
  2. 1 cup chicken broth
  3. 1/4 cup plus 1 Tbl coconut aminos, divided
  4. 1 Tbl arrowroot powder
  5. 2 cloves garlic, minced
  6. 1/2 inch ginger, grated
  7. 2 Tbl of peanut or olive oil, divided
  8. 1 pinch, crushed red pepper
  9. 1 bunch scallions, chopped with white and green separated
  10. 2 pounds boneless, skinless chicken breasts, cubed
  11. 2 cups carrots, peeled and chopped
  12. 2 cups snow peas, trimmed
  13. 2 cups broccoli, florets
  14. 1 red bell pepper, cut into strips
  15. 1 can sliced water chestnuts, drained
To make the sauce
  1. Juice the lemons into a bowl.
  2. Add chicken stock, 1/4 cup of coconut aminos and arrowroot powder and whisk until combined. Set aside.
To prepare the chicken
  1. In a separate bowl whisk together 1 Tbl coconut aminos, garlic and ginger.
  2. Cut up chicken breasts into bite sized cubes.
  3. Put chicken in the bowl and toss in the coconut aminos, garlic and ginger mixture.
  4. Set aside.
To prepare the stir fry
  1. Place a large pan or wok over medium high heat.
  2. Add the 1 Tbl oil and the pinch of crushed red pepper.
  3. When the oil is hot add the white part of the scallions and the cubed chicken and stir fry until browned on all sides.
  4. Remove chicken to a plate (it may not be fully cooked at this point).
  5. Add the remaining Tbl of oil to the pan and add the carrots, snow peas, broccoli and bell pepper strips. Stir fry for a minute or two.
  6. Whisk the sauce once again and then add to the pan with vegetables. Stir around and deglaze any bits on the bottom of the pan.
  7. Add the chicken back to the pan and stir around to make sure the chicken is covered.
  8. Lower the heat to medium low and allow the sauce to thicken a bit and the vegetables to cook.
  9. Add water chestnuts to the pan.
  10. Cook the stir fry for another ten minutes or until the veggies are the desired doneness.
  11. Serve onto plates and top with some green onions.
Erica Pyle | Beacon Essentials | Positioned to Prosper https://www.ericapyle.com/