Soy-Free Chicken and Vegetable Stir Fry
Elevate your weeknight dinner game with this vibrant and flavorful Soy-Free Chicken and Vegetable Stir Fry! Packed with succulent chicken strips, crisp-tender veggies like broccoli, red bell peppers, and snow peas, this dish is brought to life with a savory and tangy sauce made from fish sauce, honey, rice vinegar, and a touch of sesame oil—no soy sauce needed! Ready in just 30 minutes, this quick and easy stir fry is perfect for those with soy allergies or anyone seeking a light, wholesome meal. Pair it with steamed rice or quinoa for a family-friendly dish that's as nutritious as it is delicious. Perfect for meal preppers and busy cooks alike!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 1 large Red bell pepper
- 200 grams Broccoli florets
- 1 large Carrot
- 100 grams Snow peas
- 3 cloves Garlic
- 1 inch Ginger
- 3 tablespoons Fish sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 100 milliliters Chicken broth
- 2 stalks Green onions
- 1 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 teaspoon Sesame oil
Instructions
Slice the chicken breast into thin strips and season them with black pepper and salt.
Slice the red bell pepper into thin strips and cut the carrot into matchsticks. Mince the garlic and ginger, and slice the green onions.
In a small bowl, mix the fish sauce, rice vinegar, honey, and cornstarch. Stir until the mixture is smooth and set aside.
Heat 1 tablespoon of olive oil in a large wok or frying pan over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes, or until it's cooked through. Remove the chicken and set it aside on a plate.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the minced garlic and ginger and stir-fry for about 30 seconds, or until fragrant.
Add the broccoli florets, sliced red bell pepper, carrot matchsticks, and snow peas. Stir-fry the vegetables for about 3-4 minutes until they are crisp-tender.
Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly with the sauce.
Add the chicken broth and let it simmer for another 2 minutes, allowing the sauce to thicken and meld with all the ingredients.
Add the sliced green onions and drizzle the sesame oil over the stir fry. Stir well and taste; adjust the seasoning if necessary.
Serve the stir fry hot, either on its own or over a bed of steamed rice or quinoa.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6941 mg | 302% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 34.3 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2577 mg | 55% | |
*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.
