Soy-Free Savory Chicken Stir-Fry
Looking for a flavorful, soy-free alternative to classic stir-fry? This Soy-Free Savory Chicken Stir-Fry is a mouthwatering, quick, and healthy meal perfect for weeknight dinners! With tender strips of chicken coated in arrowroot powder for a velvety texture and sautéed until golden, this dish is complemented by a colorful medley of crisp red bell peppers, broccoli florets, and julienned carrots. The homemade savory sauce features a blend of rice vinegar, honey, chicken broth, fish sauce, and a zesty splash of lime juice, offering the perfect balance of tang and umami without any soy. Ready in just 30 minutes, this gluten-free stir-fry is a wholesome, customizable dish—serve it over rice, quinoa, or your favorite grain, and garnish with fresh scallions for a vibrant finish!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Arrowroot powder
- 3 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 cup Carrots, julienned
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon Fish sauce
- 0.5 cup Chicken broth
- 1 tablespoon Lime juice
- 2 Scallions, sliced
Instructions
Slice the chicken breasts into thin strips. Season with salt, pepper, and toss with arrowroot powder to coat evenly.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the chicken in a single layer, cooking for 5-6 minutes until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the garlic and ginger for about 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the rice vinegar, honey, fish sauce, chicken broth, and lime juice.
Return the cooked chicken to the skillet, and pour the sauce over the chicken and vegetables. Stir well to combine, cooking for an additional 2 minutes until everything is heated through.
Garnish the stir-fry with sliced scallions before serving.
Serve hot over rice or your favorite grain, if desired.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3252 mg | 141% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 35.2 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2340 mg | 50% | |
*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.
