Soy-Free Chicken and Bell Pepper Stir-Fry
Bright, colorful, and bursting with flavor, this Soy-Free Chicken and Bell Pepper Stir-Fry is a quick and healthy meal perfect for weeknights. Featuring tender strips of chicken breast and crisp julienned bell peppers in a zesty homemade sauce made with rice vinegar, honey, and lemon juice, this recipe skips the soy while delivering on taste. Fresh garlic, ginger, and basil elevate the dish with their aromatic flair, while a touch of cornstarch creates a velvety, gluten-free finish. Ready in just 30 minutes, this stir-fry is a vibrant choice for anyone seeking a wholesome, allergen-friendly dinner option. Serve it over rice or quinoa for a satisfying meal that's high in protein and full of fresh vegetables.
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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 cloves Garlic
- 1 inch piece Ginger
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 0.25 cup Water
- 1 tablespoon Lemon juice
- 0.25 cup Fresh basil leaves
Instructions
Slice the chicken breasts into thin strips.
Julienne the red, yellow, and green bell peppers.
Mince the garlic cloves.
Peel and finely grate the ginger.
In a small bowl, whisk together rice vinegar, honey, cornstarch, and water until smooth. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet, season with salt and ground black pepper, and stir-fry until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
Add the sliced bell peppers and stir-fry for about 2-3 minutes, until they are slightly tender but still crisp.
Return the cooked chicken to the skillet.
Pour the prepared sauce over the chicken and vegetables, stirring constantly until the sauce has thickened and evenly coats the chicken and vegetables.
Add the lemon juice and toss well.
Remove from heat and garnish with fresh basil leaves before serving.
Serve immediately over rice or quinoa, if desired.
Nutrition Facts
Calories |
1379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 27.4 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 124 mg | 10% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2447 mg | 52% | |
*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.
