Soy-Free Stir Fry Chicken
Discover the perfect weeknight dinner with this flavorful Soy-Free Stir Fry Chicken recipe, designed for those seeking a delicious alternative to traditional soy-based sauces. Packed with tender chicken strips and vibrantly colorful vegetables like red bell pepper, zucchini, broccoli, and carrots, this dish is coated in a savory coconut aminos-based sauce for a naturally gluten-free and soy-free twist. The easy stir-fry technique ensures the veggies stay crisp while the chicken remains juicy and golden, all coming together in just 35 minutes. Enhanced with aromatics like fresh garlic and ginger, and finished with a drizzle of sesame oil, this wholesome stir fry is perfect served over rice or cauliflower rice. Topped with green onions and toasted sesame seeds, it’s a healthy, allergy-friendly recipe that’s bursting with flavor and ideal for meal prep or a quick family dinner.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 tbsp Arrowroot powder (or cornstarch)
- 2 tbsp Avocado oil (or any neutral cooking oil)
- 3 Garlic cloves, minced
- 1 tsp Fresh ginger, minced
- 1 Red bell pepper, sliced into strips
- 1 Zucchini, sliced into half-moons
- 1 Carrot, julienned
- 2 cups Broccoli florets
- 0.25 cup Coconut aminos
- 0.25 cup Chicken broth (low-sodium preferred)
- 0.25 tsp Red pepper flakes (optional)
- 1 tsp Sesame oil
- 2 Green onions, chopped (for garnish)
- 1 tbsp Toasted sesame seeds (for garnish)
Instructions
Slice the chicken breasts into thin strips and toss them in a bowl with the arrowroot powder. Set aside.
In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the chicken strips and cook for 4-5 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Toss in the minced garlic and ginger, stirring for 30 seconds until fragrant.
Add the bell pepper, zucchini, carrot, and broccoli florets to the skillet. Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp.
In a small bowl, whisk together the coconut aminos, chicken broth, and red pepper flakes (if using). Pour this sauce into the skillet with the vegetables, stirring to coat them evenly.
Return the cooked chicken to the skillet and mix well with the vegetables and sauce. Let everything cook for an additional 2-3 minutes, allowing the flavors to meld together.
Drizzle the sesame oil over the stir-fry and give it a final stir. Remove from heat.
Serve the stir-fry chicken over cooked white rice, brown rice, or cauliflower rice. Garnish with chopped green onions and toasted sesame seeds before serving.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 26.4 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 298 mg | 23% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2185 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.
