Dairy-Free Chicken Stir-Fry with Vegetables
This Dairy-Free Chicken Stir-Fry with Vegetables is a quick and wholesome weeknight dinner that brings vibrant flavors and nourishing ingredients to your plate. Tender strips of marinated chicken are stir-fried to perfection alongside crisp red bell peppers, broccoli florets, and julienned carrots, all infused with the aromatic essence of fresh ginger and garlic. A soy sauce-based marinade, boosted with sesame oil and a hint of cornstarch, creates a glossy, flavor-packed finish without the need for dairy. Ready in just 30 minutes, this one-pan recipe is both easy and nutrient-rich, making it perfect for busy families or health-conscious foodies. Serve it with steamed rice or noodles for a satisfying, versatile meal. Ideal for those seeking a dairy-free, protein-rich dish packed with colorful vegetables and bold, savory flavors!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 3 green onions, sliced
- 2 tbsp olive oil
- 0.25 cup water
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Slice the chicken breast into thin strips and place in a bowl.
In a small bowl, mix soy sauce, sesame oil, and cornstarch. Pour over the chicken, toss to coat, and marinate for at least 10 minutes.
While the chicken is marinating, prepare the vegetables: slice the red bell pepper, cut the broccoli into small florets, julienne the carrot, and slice the green onions.
Heat 1 tablespoon olive oil in a large non-stick skillet or wok over medium-high heat.
Add the minced ginger and garlic to the skillet and stir-fry for about 30 seconds until fragrant.
Add the marinated chicken strips to the skillet. Stir-fry for 5 minutes or until the chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Then, add the broccoli, red bell pepper, and carrot to the skillet. Stir-fry for 3-4 minutes.
Add the cooked chicken back to the skillet and pour in 1/4 cup of water. Stir everything together and cover the skillet to steam the vegetables for 2 minutes.
Uncover the skillet, add salt and black pepper, and continue to stir-fry until the liquid is mostly absorbed and the vegetables are tender-crisp.
Sprinkle sliced green onions on top before serving.
Serve hot with steamed rice or noodles if desired.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3381 mg | 147% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 11.9 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 240 mg | 18% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1998 mg | 42% | |
*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.
