Soy-Free Chicken and Veggie Stir Fry
Elevate your dinner game with this vibrant Soy-Free Chicken and Veggie Stir Fry, a perfect blend of fresh, colorful vegetables and tender chicken in a flavorful, soy-free sauce. Featuring coconut aminos instead of traditional soy sauce, this dish is ideal for anyone avoiding soy while still craving bold, umami-packed tastes. A medley of broccoli, carrots, snap peas, and zucchini is stir-fried to tender-crisp perfection alongside garlic and ginger, creating a harmony of textures and aromas. The gluten-free, naturally sweet sauce is made with rice vinegar, honey, and a hint of red pepper flakes, offering a balanced mix of tangy and slightly spicy notes. Ready in just 35 minutes and packed with protein and nutrients, this easy weeknight stir fry is a healthy, satisfying meal that pairs beautifully with steamed rice or cauliflower rice. Perfect for family dinners or clean-eating enthusiasts!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 1 cup snap peas
- 1 medium zucchini
- 3 cloves garlic
- 1 inch ginger root
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 0.25 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the chicken. Thinly slice the chicken breast into bite-sized strips.
Slice the red bell pepper into thin strips. Cut the carrots into matchsticks. Slice the zucchini into half moons. Have your broccoli florets and snap peas ready.
Mince the garlic cloves and grate the ginger root.
In a small bowl, mix coconut aminos, rice vinegar, honey, and red pepper flakes. Set aside this sauce mixture.
Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of sesame oil.
Once the oil is hot, add the chicken slices. Cook for 5-7 minutes, stirring frequently until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir fry for about 3 minutes until they begin to soften.
Add the snap peas and zucchini and stir-fry for another 2-3 minutes, until all the vegetables are tender-crisp.
Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir to combine and heat for an additional 2 minutes, ensuring everything is well-coated in the sauce.
Season with salt and black pepper to taste.
Serve hot, and enjoy your soy-free chicken and veggie stir fry!
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 5737 mg | 249% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 58.4 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2035 mg | 43% | |
*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.
