Winter Wellness Stir Fry (Printable)

A vibrant stir fry packed with lean protein and seasonal vegetables for a nourishing meal.

# List of ingredients:

→ Protein

01 - 1.1 lb boneless, skinless chicken breast, thinly sliced (or turkey or tofu for vegetarian option)

→ Vegetables

02 - 1 medium head broccoli, cut into florets
03 - 1 large carrot, peeled and sliced
04 - 1 red bell pepper, sliced
05 - 3.5 oz shiitake mushrooms, sliced
06 - 1 cup shredded green cabbage
07 - 2 cloves garlic, minced
08 - 0.8 inch piece fresh ginger, grated

→ Sauce

09 - 3 tbsp coconut aminos
10 - 1 tbsp sesame oil (or avocado oil for nut-free)
11 - 1 tbsp fresh lime juice
12 - 1 tsp raw honey (optional, omit for Whole30)
13 - Salt and black pepper, to taste

→ Garnish

14 - 2 tbsp sliced green onions
15 - 1 tbsp toasted sesame seeds (omit for nut-free/paleo strict)

# Steps:

01 - Whisk together coconut aminos, sesame oil, lime juice, honey if using, salt, and pepper in a small bowl. Set aside.
02 - Heat a large wok or skillet over medium-high heat and add a drizzle of oil.
03 - Add chicken slices and stir-fry for 3 to 4 minutes until just cooked through. Remove and set aside.
04 - Add more oil if needed. Stir-fry garlic and ginger for 30 seconds until fragrant.
05 - Add broccoli, carrot, bell pepper, mushrooms, and cabbage. Stir-fry for 5 to 6 minutes until vegetables are tender but vibrant.
06 - Return chicken to the pan, pour in the sauce, and stir to coat. Cook an additional 2 to 3 minutes until heated through.
07 - Adjust seasoning as needed. Serve hot, garnished with green onions and sesame seeds.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, so busy weeknight dinners actually feel manageable.
  • The colors are so bright you almost forget you're eating something genuinely good for you.
  • One pan means less cleanup—and honestly, that's half the battle in winter.
02 -
  • Don't crowd the pan when you cook the chicken—give it space or it steams instead of searing, and that changes the entire texture.
  • The vegetables will keep cooking slightly after you take the pan off heat, so pull them when they still look a tiny bit underdone; they'll be perfect by the time you serve.
  • Taste the sauce before it goes into the wok—this is your last chance to fix it without second-guessing the whole dish.
03 -
  • Prepping everything before you heat the wok is non-negotiable—once things start cooking, there's no time to chop, and rushing leads to uneven cooking.
  • If you don't have sesame oil, avocado oil works, but you'll lose that toasted, nutty undertone that makes people ask for your recipe.

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