Dairy-Free Chicken and Bell Pepper Stir-Fry
This vibrant Dairy-Free Chicken and Bell Pepper Stir-Fry is a quick, flavorful meal that’s perfect for busy weeknights. Featuring tender strips of chicken paired with a colorful trio of red, green, and yellow bell peppers, this recipe delivers a feast for both the eyes and the taste buds. Enhanced with bold aromatics like fresh ginger and garlic, and a savory-sweet sauce made with soy sauce, maple syrup, and sesame oil, every bite is packed with irresistible flavor. Ready in just 30 minutes, this stir-fry is gluten-free-friendly and dairy-free, making it a versatile option for those with dietary restrictions. Garnished with scallions and toasted sesame seeds, it’s best served over rice or noodles for a complete, satisfying meal.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons scallions
- 1 tablespoon toasted sesame seeds
Instructions
Slice the chicken breasts into thin strips.
Core and slice the red, green, and yellow bell peppers into thin strips.
Peel and slice the onion into thin wedges.
Mince the garlic cloves and grate the fresh ginger.
In a small bowl, mix the soy sauce, maple syrup, sesame oil, cornstarch, and water until well combined. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the pan, season with salt and black pepper, and stir-fry until the chicken is cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add a little more vegetable oil if needed, and stir-fry the garlic and ginger for about 30 seconds until fragrant.
Add the onion and bell peppers to the skillet and stir-fry for 4-5 minutes until they start to soften but still retain their crispness.
Return the cooked chicken to the skillet.
Pour the prepared sauce over the chicken and vegetables and continue to stir-fry for another 2-3 minutes, allowing the sauce to thicken.
Garnish with chopped scallions and toasted sesame seeds before serving.
Serve hot over a bed of rice or noodles if desired.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3269 mg | 142% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 27.0 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 217 mg | 17% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2578 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
