Soy-Free Chicken Stir-Fry with Vegetables
Bursting with fresh, vibrant vegetables and tender strips of seasoned chicken, this Soy-Free Chicken Stir-Fry with Vegetables offers a healthy and flavorful twist on a classic dish—perfect for those avoiding soy-based sauces. A zesty blend of rice vinegar, honey, sesame oil, and a hint of lime creates a light yet satisfying sauce, thickened to perfection by a quick cornstarch slurry. Packed with nutrient-rich ingredients like broccoli, snap peas, and carrots, this stir-fry comes together in just 35 minutes, making it an excellent option for a quick weeknight dinner. Finished with a sprinkle of fresh cilantro, this dish is as colorful as it is delicious, and it pairs wonderfully with steamed rice or quinoa. Whether you’re looking for a wholesome, soy-free alternative or simply a fresh take on stir-fry, this recipe checks all the boxes for flavor and convenience!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 cups broccoli florets
- 1 medium red bell pepper
- 1 large carrot
- 1 cup snap peas
- 3 large garlic cloves
- 1 inch piece ginger root
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium lime
- 0.25 cup fresh cilantro
Instructions
Cut the chicken breast into thin strips. Season with salt and pepper.
Prepare the vegetables: slice the red bell pepper, peel and julienne the carrot, and trim the snap peas.
Mince the garlic and grate the ginger root.
In a small bowl, mix together the rice vinegar, honey, sesame oil, and chicken broth. In another bowl, dissolve the cornstarch in 2 tablespoons of water to make a slurry.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken strips, cooking for about 5-7 minutes or until no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic and ginger, cooking until fragrant, about 30 seconds.
Add the broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the vinegar-honey sauce over the chicken and vegetables. Stir to combine.
Add the cornstarch slurry to the pan, continually stirring until the sauce thickens, about 1-2 minutes.
Squeeze the juice of the lime over the stir-fry and toss to coat everything evenly.
Garnish with freshly chopped cilantro and serve hot.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2223 mg | 97% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 33.4 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 321 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1966 mg | 42% | |
*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.
