Soy-Free Chicken and Broccoli Stir Fry
This Soy-Free Chicken and Broccoli Stir Fry is a vibrant, nutritious dish perfect for those seeking a flavorful alternative to traditional stir-fries. Featuring tender strips of golden chicken, crisp broccoli, and colorful red bell peppers and carrots, this recipe gets a unique flavor boost from coconut aminos, fresh ginger, and a touch of honey. With a quick prep time of just 15 minutes, the recipe comes together in under 30 minutes, making it a hassle-free weeknight option. The soy-free, gluten-free sauce thickens beautifully to coat the ingredients, creating a harmonious balance of savory, sweet, and tangy flavors. Pair it with rice or quinoa for a wholesome meal your family will love. Perfect for health-conscious eaters, this stir-fry recipe is a must-try for anyone looking for an allergy-friendly twist on a beloved classic.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 cups broccoli florets
- 1 large red bell pepper
- 1 large carrot
- 0.25 cup coconut aminos
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 0.25 cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the chicken breasts into thin strips and season with salt and black pepper.
Cut the broccoli into bite-sized florets, slice the red bell pepper and carrot into thin strips, mince the garlic, and grate the ginger.
In a small bowl, whisk together the coconut aminos, honey, cornstarch, and chicken broth until smooth. Set aside.
Heat a large skillet or wok over medium-high heat and add the olive oil.
Add the seasoned chicken strips to the skillet and cook for about 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sesame oil. Add the garlic and ginger, stirring constantly for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, and carrot to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the coconut aminos mixture over the chicken and vegetables. Stir well to coat everything in the sauce.
Cook for an additional 2 minutes, allowing the sauce to thicken and coat the ingredients.
Serve the soy-free chicken and broccoli stir fry hot over rice or quinoa if desired. Enjoy!
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 57.5 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1789 mg | 38% | |
*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.
