Soy-Free Quick and Easy Chicken Stir-Fry
Elevate your weeknight dinner routine with this Soy-Free Quick and Easy Chicken Stir-Fry, a wholesome and allergy-friendly twist on a classic favorite. Packed with vibrant vegetables like broccoli, red bell pepper, and carrots, this dish pairs tender, seasoned chicken with a flavorful sauce made from soy-free coconut aminos and aromatic garlic and ginger. Ready in just 30 minutes, it’s a perfect choice for busy households looking for a healthy, gluten-free stir-fry option. A simple cornstarch slurry gives the sauce its silky texture, while a dash of red pepper flakes adds a subtle kick. Serve over rice or noodles for a satisfying, colorful dinner that the whole family will love! Perfect keywords: soy-free stir-fry, quick chicken dinner, healthy stir-fry recipe, allergy-friendly meals.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 0.25 cup Coconut aminos
- 2 tablespoons Sesame oil (or olive oil for soy allergy)
- 2 large Garlic cloves
- 1 inch Fresh ginger
- 1 large Red bell pepper
- 2 cups Broccoli florets
- 1 medium Carrot
- 4 stalks Scallions
- 1 tablespoon Cornstarch
- 0.25 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
Instructions
Slice the chicken breast into thin strips and season with salt and black pepper.
Mince the garlic and grate the ginger. Thinly slice the red bell pepper, julienne the carrot, and chop the scallions.
In a small bowl, mix the cornstarch and water together to make a slurry and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the pan and cook for 5-6 minutes, or until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of sesame oil. Stir in the garlic and ginger, cooking for about 1 minute until fragrant.
Add the broccoli florets, bell pepper, and carrot to the pan. Stir-fry the vegetables for 3-4 minutes or until they start to soften.
Return the chicken to the pan. Pour in the coconut aminos and stir to combine.
Stir the cornstarch slurry once more and pour it into the pan. Stir continuously until the sauce thickens, about 1-2 minutes.
Toss in the chopped scallions and red pepper flakes, mixing everything well. Adjust seasoning if necessary.
Serve the stir-fry hot over steamed rice or noodles, if desired.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3841 mg | 167% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 23.0 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2026 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.
