Soy-Free Savory Stir-fry with Vegetables and Chicken
Whip up a wholesome and flavor-packed meal with this Soy-Free Savory Stir-fry with Vegetables and Chicken! Perfect for those avoiding soy, this quick and easy recipe boasts tender chicken, vibrant vegetables like broccoli, carrots, and bell peppers, and a creamy, umami-rich sauce made with cashew butter, coconut aminos, and a touch of honey. Infused with fresh garlic and ginger, it’s a healthy stir-fry that can be on the table in just 30 minutes, making it ideal for busy weeknights. Garnished with green onions and sesame seeds, this gluten-free and soy-free dish pairs wonderfully with rice or noodles for a customizable, satisfying meal the whole family will enjoy.
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken breast
- 2 tbsp Olive oil
- 1 large Red bell pepper
- 2 cups Broccoli florets
- 2 medium Carrots
- 3 cloves Garlic
- 1 tbsp Ginger
- 3 tbsp Cashew butter
- 3 tbsp Coconut aminos
- 1 tbsp Rice vinegar
- 1 tbsp Honey
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 stalks Green onions
- 1 tbsp Sesame seeds
Instructions
Start by preparing the ingredients: slice the chicken breast into thin strips, cut the bell pepper into long strips, chop the broccoli florets into bite-sized pieces, peel and thinly slice the carrots, mince the garlic, and grate the ginger.
In a small bowl, whisk together the cashew butter, coconut aminos, rice vinegar, honey, salt, and black pepper to create the sauce. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.
Add the sliced chicken to the skillet. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.
Add the bell pepper, broccoli, and carrots to the skillet. Stir-fry the vegetables until they start to soften but are still crisp, about 5 minutes.
Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir everything together to ensure even coating, cooking for an additional 2 minutes until everything is heated through.
Remove from heat and garnish with chopped green onions and sesame seeds.
Serve the stir-fry hot on its own or over your choice of rice or noodles for a complete meal.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2593 mg | 113% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 45.2 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2182 mg | 46% | |
*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.
