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Whole30 Chicken Stir Fry with 3 Sauces | Get Inspired Everyday!

Whole30 Chicken Stir Fry with 3 Sauces

  • Author: Kari
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


A quick and easy weeknight stir fry with no added sugars and 3 different sauces to choose from!



Stir Fry:

2 Tablespoons avocado oil

1 pound boneless skinless chicken thighs, cut into bite sized pieces, see notes

3 pounds mixed veggies, cut into bite sized pieces, 14-16 cups, (I used broccoli, carrots, onion, bell pepper, and purple cabbage in the photos)

Ginger Garlic Sauce:

2 Tablespoons minced ginger

2 cloves garlic, minced

1/2 cup coconut aminos, or gluten free soy sauce

1/2 Teaspoon red pepper flakes

Lemon Sesame:

1 Tablespoon finely grated lemon zest

1 Tablespoon fresh lemon juice

1/2 cup coconut aminos, or gluten free soy sauce

1 Tablespoon minced ginger

2 cloves garlic, minced

2 Teaspoons toasted sesame oil


23 Teaspoons curry powder, see notes

1 Tablespoon minced ginger

2 cloves garlic, minced

1/2 cup coconut aminos, or gluten free soy sauce


Prep your choice of meat and veggies, and set them aside.

Next choose one of the sauces, and if you’re going to use the sauce right away, keep the garlic and ginger separate. If you’re prepping the sauces to go into the freezer, mix all the ingredients for each sauce together, then portion out and freeze for up to 3 months.

To make the stir fry, heat a very large skillet, (15″) over high heat. When the skillet is hot, add 1 tablespoon of oil and sauté the meat. When it’s browned and done, remove it from the pan and set it aside.

Next add the remaining tablespoon of oil to the pan along with the veggies. Stir fry until the veggies are crisp tender, 6-8 minutes. Then add the garlic and ginger if you’ve kept them out separate to sauté for about 1 minute. And finally add the remaining sauce ingredients of whichever one you’ve chosen and cooked chicken. Then cook for 1-2 additional minutes and serve.

If you’re using a sauce you’ve prepped ahead and frozen, pour the thawed sauce into the pan and cook stirring to combine for 1-2 minutes.

Serve immediately with your choice of sides!


You can use any tender cut of meat here in place of the chicken. Also if you’re short on time, try ground chicken, turkey, pork, or beef instead of a whole cut of meat because then you don’t have to cut up any raw meat.

Curry powder really varies in heat, so add a small amount and then add more to taste if it’s not too spicy.

The nutrition analysis is for the garlic ginger sauce, but may vary slightly depending on which veggies and meat you choose to use.

Sauce Meal Prep: I store mine in 1 cup glass containers because they’re about 3/4 cup sauce giving them plenty of expansion room as they freeze.

  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Asian

Keywords: Gluten Free Stir Fry, Whole30 Stir Fry Sauce, Whole30 Stir Fry, Whole30 Chicken Stir Fry, Stir Fry Sauce Recipe