Soy-Free Chicken and Broccoli Stir-Fry
Elevate your weeknight dinner with this Soy-Free Chicken and Broccoli Stir-Fry, a flavorful, allergy-friendly twist on the classic Asian-inspired dish. Tender chicken strips are paired with vibrant broccoli, crisp carrots, and sweet red bell peppers, all tossed in a silky sauce made with coconut aminos, honey, and rice vinegar—no soy in sight! Fresh garlic, ginger, and green onions infuse every bite with aromatic depth, while a quick stir-fry technique ensures a perfectly balanced texture. With just 15 minutes of prep and cook time each, this wholesome, gluten-free recipe is perfect for busy families seeking a healthy, delicious meal. Serve over fluffy rice or noodles for a complete dinner that everyone will love!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 cups broccoli florets
- 1 large carrot, thinly sliced
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 quarter cup coconut aminos
- 2 tablespoons chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Slice the chicken breasts into thin strips and season them with salt and black pepper.
In a small bowl, mix coconut aminos, chicken broth, rice vinegar, honey, and cornstarch. Stir until the cornstarch is fully dissolved. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic, grated ginger, and chopped green onions. Stir-fry for about 1 minute until fragrant.
Add broccoli florets, sliced carrot, and red bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.
Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables.
Stir well to combine, and cook for another 2-3 minutes until the sauce thickens and everything is well coated.
Transfer the stir-fry to a serving dish and garnish with sesame seeds if desired.
Serve hot, either alone or over a bed of rice or noodles.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6046 mg | 263% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 81.8 g | ||
| Protein | 157.6 g | 315% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 419 mg | 32% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2380 mg | 51% | |
*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.
