Soy-Free Chicken and Vegetable Stir-Fry

Experience a fresh twist on a classic with this Soy-Free Chicken and Vegetable Stir-Fry, a vibrant and healthy dinner option perfect for busy weeknights. Packed with colorful veggies like broccoli, red bell pepper, zucchini, and carrots, this dish pairs beautifully with tender slices of seasoned chicken for a balanced, protein-rich meal. The sauce—a unique blend of honey, apple cider vinegar, and chicken broth thickened with cornstarch—delivers a tangy-sweet flavor without the need for soy sauce, making it ideal for those with dietary restrictions. Ready in just 35 minutes, this quick and easy stir-fry is delicious served over rice or quinoa, offering a wholesome, family-friendly meal bursting with fresh flavors and textures.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 medium red bell pepper
• 2 cups broccoli florets
• 1 medium carrot
• 1 medium zucchini
• 2 stalks green onions (scallions)
• 3 large garlic cloves
• 1 inch piece ginger
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 0.25 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

Step 1

Slice the chicken breasts thinly against the grain and set aside.

Step 2

Dice the red bell pepper and slice the carrot and zucchini into thin, bite-sized pieces.

Step 3

Chop the broccoli into small florets. Slice the green onions diagonally, separating the green and white parts.

Step 4

Mince the garlic and ginger, then set them aside.

Step 5

In a small bowl, whisk together the chicken broth, honey, and apple cider vinegar. In another bowl, mix the cornstarch with water until smooth to create a slurry; set both mixtures aside.

Step 6

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with salt and ground black pepper.

Step 7

Stir-fry the chicken until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.

Step 8

Add the remaining 2 tablespoons of olive oil to the skillet. Add the garlic, ginger, and the white parts of the green onions, stir-frying for about 30 seconds until fragrant.

Step 9

Add the broccoli, red bell pepper, carrot, and zucchini to the skillet. Stir-fry the vegetables for about 5 minutes until they are vibrant in color and crisp-tender.

Step 10

Return the chicken to the skillet, and pour in the honey, broth, and vinegar mixture.

Step 11

Bring to a simmer, and then add the cornstarch slurry to the pan. Stir continuously until the sauce thickens, about 1 minute.

Step 12

Mix in the green parts of the green onions, adjust the seasoning with more salt and pepper if needed, then serve immediately with rice or quinoa if desired.

Nutrition Facts

Serving size	(1266.5g)

Amount per serving	% Daily Value*
Calories	1507.5

Total Fat 59.5g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 385.6mg	0%
Sodium 3622.6mg	0%
Total Carbohydrate 86.8g	0%
Dietary Fiber 11.6g	0%
Total Sugars 57.1g
Protein 153.4g	0%

Vitamin D 4.5IU	0%
Calcium 243.1mg	0%
Iron 8.3mg	0%
Potassium 2232.9mg	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: 35.8%

Protein: 41.0%

Carbs: 23.2%