Healthy & Special Diets > Whole30 Recipes > Whole30 Lunches > Whole30 Leftovers

Whole30 Chicken and Veggie Stir-Fry (Leftover Chicken)

A vibrant and flavorful Whole30 lunch using leftover cooked chicken and a variety of colorful vegetables. This stir-fry is quick, easy, and a great way to use up leftover ingredients while staying compliant.

Prep Time
10 minutes
Cook Time
10 minutes
Servings
2
Ingredients
  • 1.5 cups Cooked Chicken (leftover)
  • 1 cup Broccoli Florets
  • 1/2 Bell Pepper (any color)
  • 1/4 Onion
  • 1/2 Carrots
  • 2 tablespoons Coconut Aminos
  • 1 teaspoon Sesame Oil
  • 2 cloves Garlic
  • 1 teaspoon Ginger
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • to taste Salt
  • to taste Black Pepper

Prepare the Ingredients

Prepare all vegetables by washing, peeling, and slicing them according to the ingredient list. Ensure the leftover chicken is shredded or diced into bite-sized pieces. Mince the garlic and grate the ginger.

Stir-Fry the Vegetables

Heat sesame oil in a large skillet or wok over medium-high heat. Add the onion and carrots and stir-fry for 2-3 minutes until slightly softened. Add the broccoli and bell pepper and continue to stir-fry for another 3-4 minutes until tender-crisp.

Add Chicken and Sauce

Add the minced garlic and grated ginger to the skillet and stir-fry for about 30 seconds until fragrant. Add the leftover cooked chicken and coconut aminos. Stir-fry for 2-3 minutes until the chicken is heated through and coated with the sauce. Season with salt, pepper, and red pepper flakes (if using) to taste.

Serve immediately. This stir-fry is delicious on its own or served over cauliflower rice for a more substantial meal.

Nutrition Facts Estimated per Serving

Calories: 350, Protein: 30g, Fat: 15g, Net Carbs: 15g (These are estimations and may vary based on specific ingredients used.)

Other Important Considerations for Nutrition

Adjust the amount of coconut aminos based on your preference for saltiness. Feel free to add other Whole30 compliant vegetables, such as zucchini, mushrooms, or snap peas.

← Whole30 Chicken and Veggie Skillet Whole30 Lemon Herb Marinade →

FAQ

  • Can I use a different type of protein?

    Yes, you can substitute the chicken with leftover cooked pork, beef, or shrimp. Adjust cooking times accordingly.
  • What can I use if I don't have sesame oil?

    You can use avocado oil or olive oil as a substitute for sesame oil, but the flavor will be slightly different.
  • Is coconut aminos the same as soy sauce?

    No, coconut aminos is a soy-free alternative to soy sauce made from coconut sap. It is Whole30 compliant, while soy sauce is not.