Dairy-Free Chicken Stir-Fry with Vegetables
Bursting with vibrant colors and bold flavors, this Dairy-Free Chicken Stir-Fry with Vegetables is a quick and healthy dinner that's ready in just 30 minutes! Tender strips of marinated chicken are stir-fried to perfection with a medley of crisp, nutrient-rich veggies like broccoli, red bell peppers, and carrots, all brought together in a savory, aromatic sauce made with soy sauce, sesame oil, and fresh garlic and ginger. Perfect for weeknights, this one-pan dish is entirely dairy-free and can be served over steamed rice or noodles for a wholesome, satisfying meal the entire family will love. Whether you're looking for a simple yet flavorful recipe or a dairy-free dinner option, this stir-fry checks all the boxes!
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Ingredients
- 1 lb boneless, skinless chicken breast
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 3 green onions, sliced
- 2 tbsp olive oil
- 0.25 cup water
- 0.5 tsp salt
- 0.25 tsp black pepper
Directions
Step 1
Slice the chicken breast into thin strips and place in a bowl.
Step 2
In a small bowl, mix soy sauce, sesame oil, and cornstarch. Pour over the chicken, toss to coat, and marinate for at least 10 minutes.
Step 3
While the chicken is marinating, prepare the vegetables: slice the red bell pepper, cut the broccoli into small florets, julienne the carrot, and slice the green onions.
Step 4
Heat 1 tablespoon olive oil in a large non-stick skillet or wok over medium-high heat.
Step 5
Add the minced ginger and garlic to the skillet and stir-fry for about 30 seconds until fragrant.
Step 6
Add the marinated chicken strips to the skillet. Stir-fry for 5 minutes or until the chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside.
Step 7
In the same skillet, add the remaining 1 tablespoon of olive oil. Then, add the broccoli, red bell pepper, and carrot to the skillet. Stir-fry for 3-4 minutes.
Step 8
Add the cooked chicken back to the skillet and pour in 1/4 cup of water. Stir everything together and cover the skillet to steam the vegetables for 2 minutes.
Step 9
Uncover the skillet, add salt and black pepper, and continue to stir-fry until the liquid is mostly absorbed and the vegetables are tender-crisp.
Step 10
Sprinkle sliced green onions on top before serving.
Step 11
Serve hot with steamed rice or noodles if desired.
Nutrition Facts
| Serving size | (1040.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1323.6 |
| Total Fat 59.2g | 0% |
| Saturated Fat 11.0g | 0% |
| Polyunsaturated Fat 8.6g | |
| Cholesterol 385.6mg | 0% |
| Sodium 3381.4mg | 0% |
| Total Carbohydrate 40.1g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 11.9g | |
| Protein 154.6g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 240.0mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 1997.5mg | 0% |
Source of Calories