Nut-Free Thai Chicken Stir Fry
Transform your weeknight dinners with this vibrant and allergy-friendly Nut-Free Thai Chicken Stir Fry! Packed with tender strips of chicken, colorful veggies including red bell pepper, carrots, broccoli, and sugar snap peas, this dish brims with freshness and flavor. The nut-free sauce, made with coconut aminos, lime juice, fish sauce, and a touch of coconut sugar, delivers authentic Thai-inspired taste without compromising dietary needs. Quick and easy to prepare, this stir fry comes together in just 30 minutes, making it perfect for busy schedules. Serve it over steamed rice or rice noodles for a filling, gluten-free meal that's as wholesome as it is delicious!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast or thighs
- 2 tablespoons Avocado oil (or other neutral oil)
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 1 Red bell pepper, sliced
- 1 large Carrot, julienned
- 2 cups Broccoli florets
- 1 cup Sugar snap peas
- 0.25 cup Coconut aminos
- 2 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Fish sauce (ensure it’s nut-free)
- 2 teaspoons Coconut sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 Green onions, thinly sliced
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Slice the chicken into thin strips for quick cooking. Set aside.
In a small bowl, whisk together the coconut aminos, lime juice, fish sauce, and coconut sugar. In another small bowl, mix the cornstarch with water to create a slurry. Set both aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes until lightly browned and fully cooked. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Once hot, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the red bell pepper, carrot, broccoli florets, and sugar snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet. Give the sauce mixture a quick stir and pour it over the chicken and vegetables. Toss to coat evenly.
Stir in the cornstarch slurry and cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
Remove the stir fry from heat and garnish with sliced green onions and sesame seeds if desired.
Serve hot over steamed rice or rice noodles for a complete meal.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 38.5 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 278 mg | 21% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1746 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.
