Soy-Free Chicken and Vegetable Stir-Fry
Elevate your weeknight dinner routine with this vibrant Soy-Free Chicken and Vegetable Stir-Fry, a wholesome twist on a classic favorite! Perfect for those avoiding soy-based sauces, this dish features tender, perfectly seasoned chicken paired with a medley of crisp and colorful vegetables like red bell pepper, broccoli, zucchini, and carrots. The rich and tangy sauce, crafted with honey, apple cider vinegar, and chicken broth, delivers incredible flavor without relying on soy. Quick to prepare in just 35 minutes, this recipe is ideal for busy schedules and serves as a healthier alternative to takeout. Serve it over rice or quinoa for a complete, feel-good meal packed with protein and nutrients. Whether catering to dietary restrictions or simply seeking a fresh, homemade stir-fry, this soy-free option is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1 medium carrot
- 1 medium zucchini
- 2 stalks green onions (scallions)
- 3 large garlic cloves
- 1 inch piece ginger
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 0.25 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Slice the chicken breasts thinly against the grain and set aside.
Dice the red bell pepper and slice the carrot and zucchini into thin, bite-sized pieces.
Chop the broccoli into small florets. Slice the green onions diagonally, separating the green and white parts.
Mince the garlic and ginger, then set them aside.
In a small bowl, whisk together the chicken broth, honey, and apple cider vinegar. In another bowl, mix the cornstarch with water until smooth to create a slurry; set both mixtures aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with salt and ground black pepper.
Stir-fry the chicken until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 2 tablespoons of olive oil to the skillet. Add the garlic, ginger, and the white parts of the green onions, stir-frying for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and zucchini to the skillet. Stir-fry the vegetables for about 5 minutes until they are vibrant in color and crisp-tender.
Return the chicken to the skillet, and pour in the honey, broth, and vinegar mixture.
Bring to a simmer, and then add the cornstarch slurry to the pan. Stir continuously until the sauce thickens, about 1 minute.
Mix in the green parts of the green onions, adjust the seasoning with more salt and pepper if needed, then serve immediately with rice or quinoa if desired.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 57.1 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 243 mg | 19% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2233 mg | 48% | |
*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.
