Back at it this week with another incredibly easy weeknight recipe that comes together in about 20 minutes! This tasty One Pan Ginger Chicken Stir Fry is tasty and filled with nutritious veggies. This is a great one pan meal that you can make with any veggies you have in your house, but here I’ve included veggies that are generally very reasonably priced to keep this a great value meal as well as tasty and quick!
If you love easy stove top stir fry recipes, you might want to also check out my Fried “Rice” Recipe (also Whole30)! If you’re also looking for a vegan option, feel free to check out my Vegan and Whole30 Swiss Chart Stir Fry with Hemp Tofu. There are so many options to fill your one pan needs!
Ginger not only is a flavorful root to add to many of your dishes, but has an incredible amount of anti-inflammatory and other health benefits. For a brief introduction to why ginger is so great for you, read on below! Feel free to skip ahead to find the instructions for how to make this recipe.
Some health benefits of ginger root
Ginger has an earthy taste that really ties together other dark vegetables such as broccoli, and also is a great complement to other umami flavors. It is sold in the grocery stores in its root form. To cook with your ginger root, you just need to wash off the root’s exterior, and remove the gnarly skin. Often the ginger root is minced or grated before being used in a recipe. You can also find ginger in powdered form. While the dried and powdered form is less flavorful, it keeps for longer and is easier to keep on hand.
Some of the best health benefits of ginger are its anti-inflammatory properties. Many different fruits and vegetables have anti-inflammatory properties, but ginger has been found in scientific studies to reduce pain in people with osteoarthritis. Additionally, ginger has been shown to reduce the pain associated with menstrual cramps, and might be an ingredient that could help reduce painful menstrual cramping.
Ginger is also a great natural way to sooth an upset stomach. There is some evidence that it can be useful when experiencing indigestion. It is believed that the consumption of ginger helps speed up the process of digestion, and it might aid in indigestion related to pregnancy or chemotherapy. It’s just another reason to drink some delicious ginger tea when you’re not feeling your best!
How to make 20 Minute One Pan Ginger Chicken Stir Fry
Making this recipe is quick and easy! You will need the following ingredients:
- chicken ( I use chicken breast meat but you can easily use thigh meat)
- any other veggies you have on hand
- coconut aminos
- ginger (either fresh or ground is fine)
- sesame oil
- garlic powder
- Salt and pepper
- red pepper flakes (optional)
To make your stir fry, start by cutting your chicken into one inch cubes. Season your chicken with salt and pepper. Heat some sesame seed oil over medium heat in a large frying pan. Place your chicken in the heated oil. Cook the chicken so that it is heated through and cooked completely; it should no longer have a squishy texture and should be firmer when pressed on. Remove the chicken and set it aside.
Heat some more sesame seed oil over medium heat, and add your chopped onion, broccoli, and zucchini. If you have fresh ginger, add in the minced fresh ginger with the other vegetables. Add in the coconut aminos, and if you are using powdered ginger, add it in with the coconut aminos. Also add in the garlic powder, more salt and pepper to taste, and red pepper flakes if you prefer your food spicy!
Stir frequently until the vegetables are cooked to your liking. I personally do not love overcooked broccoli, so I tend to remove it once it is softer and a vibrant green, but without having it be completely wilted. Add back in your chicken, and stir. You can serve the dish as is with just the chicken and vegetables, or can serve it over cauliflower rice if you’re on the Whole30! If you can tolerate rice, I also recommend serving this over rice.
20 Minute One Pan Ginger Chicken Stir Fry (Whole30, Paleo)
- 2 lbs lbs chicken, cut into 1" cubes
- 3 cups cups chopped broccoli
- 1 cup cup chopped zucchini
- 1 onion medium, chopped
- 1/2 cup cup coconut aminos
- 2 tsp sesame seed oil, divided
- 2 tbsp chopped fresh ginger, or 1 of ground ginger
- 1 tsp garlic powder
- 1 tbsp red pepper flakes (optional)
- Chop your chicken into 1" cubes
- Heat 1 tsp sesame seed oil over a large pan to medium heat
- Place the chicken in the hated oil, and cook through. Sprinkle with some salt and pepper to taste. Once chicken is cooked through, remove from the pan and set aside.
- Heat another tsp of sesame seed oil in the pan. Add in the chopped onion.
- Cook the chopped onion until translucent. Add the chopped broccoli and zucchini and allow it to stir and cook for about 5 minutes. If using fresh ginger, add it in at this point so that it can cook with the other vegetables.
- Stirring frequently, add the coconut aminos, powder ginger (if using), garlic powder, red pepper flakes, and any other salt and pepper for taste.
- Once vegetables are cooked through, add in the cooked chicken and stir.
- Serve as is, or over cauliflower rice to keep it Whole30 compliant.
|Amount per serving|
|% Daily Value*|
|Total Fat 7.9g||10%|
|Saturated Fat 1.9g||9%|
|Total Carbohydrate 13.8g||5%|
|Dietary Fiber 2.8g||10%|
|Total Sugars 2.6g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|