Soy-Free Spicy Chicken Stir-Fry
Elevate your weeknight dinner game with this Soy-Free Spicy Chicken Stir-Fry, a quick and healthy meal bursting with vibrant colors and bold flavors. Perfect for anyone avoiding soy, this recipe uses coconut aminos as a savory alternative to traditional soy sauce, combined with chili-garlic paste, honey, and rice vinegar for a balanced kick of heat and sweetness. Fresh, crisp vegetables like broccoli, red bell pepper, carrot, and zucchini bring a medley of textures, while tender chicken strips complete this satisfying dish. Ready in just 30 minutes and gluten-free, this easy stir-fry is perfect for a speedy meal served over rice or quinoa. Ideal for spice lovers craving a wholesome and flavorful alternative!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 whole Red bell pepper
- 2 cups Broccoli florets
- 1 large Carrot
- 1 medium Zucchini
- 3 tbsp Coconut aminos
- 2 tbsp Honey
- 2 tsp Rice vinegar
- 1 tbsp Chili-garlic paste
- 1 tsp Ginger, grated
- 2 cloves Garlic, minced
- 3 tbsp Avocado oil
- 1 tsp Cornstarch
- 2 tbsp Water
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Cut the chicken breast into thin strips and season with salt and black pepper. Set aside.
Slice the red bell pepper into thin strips. Peel the carrot and slice it into thin rounds. Slice the zucchini into half-moons. Set all vegetables aside with the broccoli florets.
In a small bowl, make the sauce by whisking together coconut aminos, honey, rice vinegar, chili-garlic paste, grated ginger, and garlic. In another small dish, mix cornstarch with water to create a slurry and set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of avocado oil and heat until shimmering.
Add the chicken strips to the hot pan and stir-fry for 4-5 minutes, or until the chicken is fully cooked and browned. Remove the chicken from the pan and set aside.
Add the remaining avocado oil to the pan and stir-fry broccoli, carrots, red bell pepper, and zucchini for 5-6 minutes, or until the vegetables are tender-crisp.
Return the chicken to the pan with the vegetables. Pour the sauce over the mixture and stir to coat evenly.
Stir in the cornstarch slurry and continue to cook for an additional 1-2 minutes, stirring constantly, until the sauce thickens.
Taste and adjust seasonings, adding more chili-garlic paste for extra spice if desired. Serve hot over rice or quinoa, if preferred.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5635 mg | 245% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 66.9 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2220 mg | 47% | |
*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.
