Soy-Free Chicken and Vegetable Stir Fry

Experience the vibrant flavors of this Soy-Free Chicken and Vegetable Stir Fry, a healthy and allergen-friendly twist on a classic takeout favorite. Packed with tender chicken, crisp-tender broccoli, carrots, snow peas, and sweet red bell peppers, this dish comes alive with a savory, tangy sauce made from fish sauce, honey, and rice vinegar—completely free of soy! Fresh aromatics like garlic and ginger add bold layers of flavor, while a drizzle of sesame oil ties everything together with a nutty finish. Ready in just 30 minutes, this quick and easy recipe is perfect for busy weeknights, offering a wholesome, gluten-free meal that pairs beautifully with steamed rice or quinoa. Both delicious and nutritious, this stir fry will have your family coming back for seconds.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 2 tablespoons Olive oil
• 1 large Red bell pepper
• 200 grams Broccoli florets
• 1 large Carrot
• 100 grams Snow peas
• 3 cloves Garlic
• 1 inch Ginger
• 3 tablespoons Fish sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Honey
• 1 teaspoon Cornstarch
• 100 milliliters Chicken broth
• 2 stalks Green onions
• 1 teaspoon Black pepper
• 0.5 teaspoon Salt
• 1 teaspoon Sesame oil

Directions

Step 1

Slice the chicken breast into thin strips and season them with black pepper and salt.

Step 2

Slice the red bell pepper into thin strips and cut the carrot into matchsticks. Mince the garlic and ginger, and slice the green onions.

Step 3

In a small bowl, mix the fish sauce, rice vinegar, honey, and cornstarch. Stir until the mixture is smooth and set aside.

Step 4

Heat 1 tablespoon of olive oil in a large wok or frying pan over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes, or until it's cooked through. Remove the chicken and set it aside on a plate.

Step 5

In the same pan, add the remaining 1 tablespoon of olive oil. Add the minced garlic and ginger and stir-fry for about 30 seconds, or until fragrant.

Step 6

Add the broccoli florets, sliced red bell pepper, carrot matchsticks, and snow peas. Stir-fry the vegetables for about 3-4 minutes until they are crisp-tender.

Step 7

Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly with the sauce.

Step 8

Add the chicken broth and let it simmer for another 2 minutes, allowing the sauce to thicken and meld with all the ingredients.

Step 9

Add the sliced green onions and drizzle the sesame oil over the stir fry. Stir well and taste; adjust the seasoning if necessary.

Step 10

Serve the stir fry hot, either on its own or over a bed of steamed rice or quinoa.

Nutrition Facts

Serving size	(1308.3g)

Amount per serving	% Daily Value*
Calories	1392.8

Total Fat 60.9g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 11.0g
Cholesterol 430mg	0%
Sodium 6940.9mg	0%
Total Carbohydrate 62.2g	0%
Dietary Fiber 14.5g	0%
Total Sugars 34.3g
Protein 157.5g	0%

Vitamin D 0IU	0%
Calcium 328.2mg	0%
Iron 10.4mg	0%
Potassium 2577.2mg	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: 38.4%

Protein: 44.2%

Carbs: 17.4%