Soy-Free Chicken and Bell Pepper Stir-Fry

Elevate your weeknight dinners with this vibrant and flavorful Soy-Free Chicken and Bell Pepper Stir-Fry! Packed with tender strips of chicken and a colorful trio of bell peppers, this recipe is perfect for anyone avoiding soy-based sauces. A bold yet balanced sauce made with rice vinegar, honey, and a hint of lemon juice gives this dish irresistible zest without compromising dietary needs. Freshly grated ginger and minced garlic bring aromatic depth, while a sprinkle of fresh basil leaves adds the ultimate finishing touch. Ready in just 30 minutes, this wholesome stir-fry is a quick, healthy option that pairs beautifully with rice or quinoa. Whether you're meal prepping or serving it straight from the skillet, this soy-free twist on a classic stir-fry is sure to impress!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:10 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 cloves Garlic
• 1 inch piece Ginger
• 3 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Rice vinegar
• 1 tablespoon Honey
• 1 teaspoon Cornstarch
• 0.25 cup Water
• 1 tablespoon Lemon juice
• 0.25 cup Fresh basil leaves

Directions

Step 1

Slice the chicken breasts into thin strips.

Step 2

Julienne the red, yellow, and green bell peppers.

Step 3

Mince the garlic cloves.

Step 4

Peel and finely grate the ginger.

Step 5

In a small bowl, whisk together rice vinegar, honey, cornstarch, and water until smooth. Set aside.

Step 6

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 7

Add the chicken strips to the skillet, season with salt and ground black pepper, and stir-fry until the chicken is cooked through and lightly browned, 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 olive oil.

Step 9

Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.

Step 10

Add the sliced bell peppers and stir-fry for about 2-3 minutes, until they are slightly tender but still crisp.

Step 11

Return the cooked chicken to the skillet.

Step 12

Pour the prepared sauce over the chicken and vegetables, stirring constantly until the sauce has thickened and evenly coats the chicken and vegetables.

Step 13

Add the lemon juice and toss well.

Step 14

Remove from heat and garnish with fresh basil leaves before serving.

Step 15

Serve immediately over rice or quinoa, if desired.

Nutrition Facts

Serving size	(1214.6g)

Amount per serving	% Daily Value*
Calories	1378.8

Total Fat 59.9g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 385.6mg	0%
Sodium 1538.3mg	0%
Total Carbohydrate 58.7g	0%
Dietary Fiber 9.2g	0%
Total Sugars 27.4g
Protein 147.4g	0%

Vitamin D 22.7IU	0%
Calcium 124.5mg	0%
Iron 6.9mg	0%
Potassium 2447.3mg	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: 39.5%

Protein: 43.2%

Carbs: 17.2%