Dairy-Free Chicken and Broccoli Stir-Fry
Savor the vibrant flavors of this Dairy-Free Chicken and Broccoli Stir-Fry, a quick and nourishing weeknight dinner that's ready in just 30 minutes! Tender strips of chicken breast are stir-fried to perfection, paired with crisp-tender broccoli and colorful red bell peppers, and coated in a savory, garlic-ginger soy sauce that's free from dairy but rich in umami. A hint of sesame oil adds a nutty depth, while optional red pepper flakes offer a touch of heat for spice lovers. Thickened with a simple cornstarch slurry, this luscious sauce beautifully clings to every bite, making it the perfect companion for steamed rice or noodles. Bursting with fresh, wholesome ingredients and packed with flavor, this healthier twist on a takeout classic is a gluten- and dairy-free delight the whole family will love. Keywords: Dairy-Free Chicken Stir-Fry, chicken and broccoli stir-fry, quick and healthy dinner, gluten-free stir-fry, easy weeknight recipe.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 4 cups broccoli florets
- 0.25 cup soy sauce
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 scallions, sliced
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Cut the chicken breast into thin strips. Lightly season with salt and black pepper.
In a small bowl, combine the soy sauce, sesame oil, garlic, and ginger; set aside.
In another small bowl, mix cornstarch and water until smooth; set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 4-5 minutes, or until they are golden and cooked through. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the broccoli florets and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Add the scallions and cooked chicken back into the skillet with the vegetables.
Pour the soy sauce mixture over the stir-fry, stirring to combine.
Add the cornstarch mixture to the skillet, and stir continuously until the sauce has thickened, about 1-2 minutes.
Taste and adjust seasoning with additional salt or red pepper flakes if desired.
Serve immediately over rice or noodles, if preferred.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3939 mg | 171% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 9.6 g | ||
| Protein | 161.9 g | 324% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 297 mg | 23% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1756 mg | 37% | |
*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.
