Soy-Free Thai Chicken Stir Fry
Discover a mouthwatering twist on a classic favorite with this Soy-Free Thai Chicken Stir Fry! Packed with vibrant vegetables like bell peppers, carrots, and broccoli, this dish features tender chicken coated in a crave-worthy sauce made with coconut aminos, honey, lime juice, and ginger—completely free of soy. Perfect for weeknight dinners, it’s ready in just 30 minutes and delivers a burst of bold, tangy-sweet Thai flavors in every bite. Serve it over steamed rice or noodles for a wholesome, customizable meal, and finish with a sprinkle of chili flakes for a spicy kick. This recipe is ideal for those seeking gluten-free and soy-free options without sacrificing taste or quality!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 0.25 cup Coconut aminos
- 2 tbsp Honey
- 1 tbsp Fish sauce (soy-free)
- 1 tbsp Lime juice
- 3 cloves Garlic cloves, minced
- 1 tsp Fresh ginger, grated
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 2 cups Broccoli florets
- 2 Green onion, chopped
- 0.25 cup Fresh basil leaves
- 2 tbsp Avocado oil or neutral cooking oil
- 0.25 tsp Chili flakes (optional)
- 2 cups Rice or noodles (optional, for serving)
Instructions
Slice chicken breast into thin strips and set aside.
In a small bowl, whisk together coconut aminos, honey, fish sauce, lime juice, minced garlic, and grated ginger. Set the sauce aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the pan and stir-fry for 5-6 minutes, until cooked through and slightly browned. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of avocado oil to the same pan. Add the sliced red bell pepper, julienned carrot, and broccoli florets. Stir-fry the vegetables for 5-7 minutes, until they are tender but still crisp.
Return the cooked chicken to the pan with the vegetables.
Pour the prepared sauce over the chicken and vegetables, tossing everything to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to slightly thicken.
Remove the pan from heat and stir in the chopped green onion and fresh basil leaves.
Serve the stir fry immediately over cooked rice or noodles, if desired. Sprinkle with chili flakes for added heat, if preferred.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4119 mg | 179% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 62.7 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2643 mg | 56% | |
*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.
