Nut-Free Chicken and Veggie Stir Fry
Discover the perfect weeknight meal with this Nut-Free Chicken and Veggie Stir Fry, packed with vibrant flavors and wholesome ingredients. Ideal for families with nut allergies, this quick and easy recipe combines tender marinated chicken with crisp broccoli, sweet red bell peppers, and carrots, all tossed in a sticky, flavorful soy-based sauce accented by garlic, ginger, honey, and sesame oil. Prepared in just 35 minutes, this stir fry is a healthy dinner option served over fluffy rice, making it a complete and satisfying dish. No nuts, no hassle—just fresh, nutritious, and delicious stir fry for everyone to enjoy! Perfect for those seeking allergy-friendly stir fry recipes or quick chicken dinner ideas.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper
- 2 carrots
- 3 cloves garlic
- 1 tablespoon ginger
- 3 green onions
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 4 cups cooked rice
Instructions
Slice the chicken breast into thin strips and set aside.
In a bowl, mix 1 tablespoon of soy sauce with 1 tablespoon of cornstarch and 1 tablespoon of water to create a marinade.
Add the sliced chicken to the marinade, stir well, and let it sit for 10 minutes.
While the chicken is marinating, prepare the vegetables: cut the red bell pepper into thin strips, slice the carrots into matchsticks, mince the garlic, and grate the ginger. Cut the green onions into 1-inch pieces.
In a small bowl, combine the remaining soy sauce, cornstarch, water, honey, rice vinegar, and sesame oil to create the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the hot skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the broccoli florets, red bell pepper, and carrot matchsticks. Stir fry the vegetables for 3-4 minutes until they start to soften.
Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Return the cooked chicken to the skillet and pour in the sauce. Stir everything together and cook for another 2-3 minutes, until the sauce thickens and coats the chicken and vegetables evenly.
Add the green onions and toss everything together quickly.
Serve immediately over a bed of cooked rice.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2250 mg | 98% | |
| Total Carbohydrate | 309.4 g | 113% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 50.2 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 343 mg | 26% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2572 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.
