Nut-Free Chicken and Bell Pepper Stir-Fry

Elevate your weeknight meals with this vibrant and flavorful **Nut-Free Chicken and Bell Pepper Stir-Fry**, a quick and healthy dinner option that's ready in just 30 minutes! Featuring tender, juicy strips of chicken paired with a medley of colorful bell peppers, this dish is tossed in a savory homemade soy-based sauce with hints of garlic, ginger, honey, and rice vinegar for an irresistible balance of sweet and tangy flavors. Perfect for those with nut allergies, this stir-fry skips the usual peanut additions without compromising on taste. Serve it over fluffy white rice for a satisfying, family-friendly meal that's as nutritious as it is delicious. Whether you're craving takeout-style food or a simple yet wholesome recipe, this stir-fry is sure to impress!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large green bell pepper
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic
• 1 inch ginger
• 2 stalks green onions
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 0.5 teaspoon black pepper
• 4 cups cooked white rice

Directions

Step 1

Start by thinly slicing the chicken breasts into bite-sized strips and place in a bowl. Slice the red, yellow, and green bell peppers into thin strips and set aside.

Step 2

In a small bowl, mix together the soy sauce, cornstarch, honey, rice vinegar, and black pepper until smooth. Set this sauce mixture aside.

Step 3

Peel and mince the garlic cloves. Peel and finely chop the ginger. Thinly slice the green onions, separating the white parts from the green tops.

Step 4

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken to the skillet, stirring occasionally, and cook for about 5-7 minutes until the chicken is browned and thoroughly cooked.

Step 5

Remove the chicken from the skillet and set it aside. In the same skillet, add a bit more oil if necessary, and add the minced garlic, chopped ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.

Step 6

Add the sliced bell peppers to the skillet and stir-fry for 3-4 minutes until they're tender-crisp.

Step 7

Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over the chicken and vegetables, stirring well to coat all the ingredients evenly.

Step 8

Continue stirring and cooking for an additional 2-3 minutes until the sauce thickens slightly.

Step 9

Garnish with the sliced green tops of the green onions and serve the stir-fry hot over cooked white rice.

Nutrition Facts

Serving size	(1839.6g)

Amount per serving	% Daily Value*
Calories	2119.7

Total Fat 46.0g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 17.5g
Cholesterol 385.6mg	0%
Sodium 3679.9mg	0%
Total Carbohydrate 250.2g	0%
Dietary Fiber 12.9g	0%
Total Sugars 28.3g
Protein 169.5g	0%

Vitamin D 4.5IU	0%
Calcium 217.0mg	0%
Iron 15.5mg	0%
Potassium 2902.8mg	0%

*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.

Source of Calories

Fat: 19.8%

Protein: 32.4%

Carbs: 47.8%