Nut-Free Chicken and Bell Pepper Stir-Fry
Bright, colorful, and bursting with bold flavors, this Nut-Free Chicken and Bell Pepper Stir-Fry is a quick and healthy weeknight dinner that comes together in just 30 minutes. Featuring tender chicken breast strips and a medley of crisp red, yellow, and green bell peppers, this dish is enhanced by a rich, savory sauce made with soy sauce, honey, rice vinegar, and fresh aromatics like garlic and ginger. Perfectly balanced with sweet and tangy notes, this stir-fry skips the nuts but delivers big on taste, making it ideal for those with dietary restrictions. Serve this sizzling skillet creation over fluffy white rice for a satisfying meal that's as wholesome as it is delicious. Keywords: nut-free stir-fry, chicken and bell pepper stir-fry recipe, quick weeknight dinner, healthy stir-fry ideas, allergen-friendly recipes.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 inch ginger
- 2 stalks green onions
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 0.5 teaspoon black pepper
- 4 cups cooked white rice
Instructions
Start by thinly slicing the chicken breasts into bite-sized strips and place in a bowl. Slice the red, yellow, and green bell peppers into thin strips and set aside.
In a small bowl, mix together the soy sauce, cornstarch, honey, rice vinegar, and black pepper until smooth. Set this sauce mixture aside.
Peel and mince the garlic cloves. Peel and finely chop the ginger. Thinly slice the green onions, separating the white parts from the green tops.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken to the skillet, stirring occasionally, and cook for about 5-7 minutes until the chicken is browned and thoroughly cooked.
Remove the chicken from the skillet and set it aside. In the same skillet, add a bit more oil if necessary, and add the minced garlic, chopped ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.
Add the sliced bell peppers to the skillet and stir-fry for 3-4 minutes until they're tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over the chicken and vegetables, stirring well to coat all the ingredients evenly.
Continue stirring and cooking for an additional 2-3 minutes until the sauce thickens slightly.
Garnish with the sliced green tops of the green onions and serve the stir-fry hot over cooked white rice.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 28.3 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 217 mg | 17% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2903 mg | 62% | |
*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.
