Nut-Free Chicken and Veggie Stir Fry

Whip up dinner in just 35 minutes with this vibrant and flavorful Nut-Free Chicken and Veggie Stir Fry! Perfect for anyone with nut allergies, this recipe replaces traditional nut-based ingredients with a delicious, allergen-free sauce made from soy sauce, honey, rice vinegar, and sesame oil. Tender strips of marinated chicken are stir-fried alongside crisp broccoli florets, sweet red bell peppers, and carrots, all brought to life with aromatic garlic and ginger. Finished with a glossy sauce that thickens beautifully, this dish is served over a bed of fluffy rice for a wholesome, family-friendly meal. Quick prep, bold flavors, and allergy-conscious—this recipe is a go-to for busy weeknights!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken breasts
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 tablespoons vegetable oil
• 2 cups broccoli florets
• 1 red bell pepper
• 2 carrots
• 3 cloves garlic
• 1 tablespoon ginger
• 3 green onions
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 4 cups cooked rice

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

In a bowl, mix 1 tablespoon of soy sauce with 1 tablespoon of cornstarch and 1 tablespoon of water to create a marinade.

Step 3

Add the sliced chicken to the marinade, stir well, and let it sit for 10 minutes.

Step 4

While the chicken is marinating, prepare the vegetables: cut the red bell pepper into thin strips, slice the carrots into matchsticks, mince the garlic, and grate the ginger. Cut the green onions into 1-inch pieces.

Step 5

In a small bowl, combine the remaining soy sauce, cornstarch, water, honey, rice vinegar, and sesame oil to create the sauce. Set aside.

Step 6

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 7

Add the marinated chicken to the hot skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 8

In the same skillet, add the remaining 1 tablespoon of vegetable oil.

Step 9

Add the broccoli florets, red bell pepper, and carrot matchsticks. Stir fry the vegetables for 3-4 minutes until they start to soften.

Step 10

Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.

Step 11

Return the cooked chicken to the skillet and pour in the sauce. Stir everything together and cook for another 2-3 minutes, until the sauce thickens and coats the chicken and vegetables evenly.

Step 12

Add the green onions and toss everything together quickly.

Step 13

Serve immediately over a bed of cooked rice.

Nutrition Facts

Serving size	(1961.9g)

Amount per serving	% Daily Value*
Calories	2502.9

Total Fat 59.8g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 22.9g
Cholesterol 385.6mg	0%
Sodium 2249.9mg	0%
Total Carbohydrate 309.4g	0%
Dietary Fiber 16.3g	0%
Total Sugars 50.2g
Protein 176.8g	0%

Vitamin D 22.7IU	0%
Calcium 343.4mg	0%
Iron 17.8mg	0%
Potassium 2572.3mg	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: 21.7%

Protein: 28.5%

Carbs: 49.8%