Soy-Free Stir-Fried Chicken with Vegetables
Elevate your dinner routine with this vibrant and flavorful Soy-Free Stir-Fried Chicken with Vegetables! This recipe swaps traditional soy sauce for coconut aminos, providing a perfect balance of savory and slightly sweet notes while remaining allergy-friendly. Tender chicken strips are stir-fried alongside a colorful medley of zucchini, red bell pepper, carrots, broccoli, and onion, creating a dish packed with nutrition and bold flavor. Infused with garlic, ginger, and a touch of honey (or maple syrup for a vegan twist), the homemade stir-fry sauce ties all the ingredients together beautifully. Quick and easy to prepare, this one-pan meal is ready in just 35 minutes, making it perfect for busy weeknights. Serve over rice, quinoa, or noodles for a wholesome, crowd-pleasing dish that’s soy-free and oh-so-delicious!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 large Carrot
- 200 grams Broccoli florets
- 1 small Yellow onion
- 3 cloves Garlic cloves
- 1 tablespoon Ginger
- 3 tablespoons Coconut aminos
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey (or maple syrup for a vegan option)
- 2 tablespoons Sesame oil
- 2 tablespoons Avocado oil (or another high-heat cooking oil)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Slice the chicken breast into thin strips and season with salt and pepper.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Chop the zucchini, red bell pepper, carrot, and onion into thin slices. Separate the broccoli into small florets.
Mince the garlic and grate the ginger.
In another small bowl, combine the coconut aminos, apple cider vinegar, honey, and sesame oil to create the stir-fry sauce.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the hot skillet and stir-fry for 4-5 minutes until cooked through and golden. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of avocado oil.
Add the garlic and ginger, stir-frying for 30 seconds until fragrant.
Add the onion, carrot, red bell pepper, zucchini, and broccoli to the skillet. Stir-fry the vegetables for 5-6 minutes until tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the stir-fry sauce over the chicken and vegetables, stirring well to coat everything evenly.
Add the cornstarch slurry to the skillet, stirring constantly until the sauce thickens, about 1-2 minutes.
Adjust salt and pepper to taste, and serve warm over rice, quinoa, or noodles if desired.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4335 mg | 188% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 40.5 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 244 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2311 mg | 49% | |
*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.
