Soy-Free Chicken and Veggie Stir Fry

Bring vibrant flavors and wholesome ingredients to your table with this Soy-Free Chicken and Veggie Stir Fry, a quick and healthy dinner option perfect for busy weeknights. Delightfully packed with colorful vegetables like broccoli, red bell pepper, snap peas, zucchini, and carrots, this stir fry is tossed in a savory blend of coconut aminos, rice vinegar, and honey, making it a flavorful alternative to traditional soy-based recipes. Tender, protein-rich chicken breast is paired with a fragrant base of garlic and fresh ginger, ensuring every bite bursts with flavor. Ready in just 35 minutes, this gluten-free, soy-free dish is perfect for those with dietary restrictions, while catering to anyone seeking a clean and wholesome meal. Serve it steaming hot on its own or over a bed of rice or quinoa for a complete, crowd-pleasing dinner!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken breast
• 1 large red bell pepper
• 2 cups broccoli florets
• 1 large carrot
• 1 cup snap peas
• 1 medium zucchini
• 3 cloves garlic
• 1 inch ginger root
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 0.25 cup coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by preparing the chicken. Thinly slice the chicken breast into bite-sized strips.

Step 2

Slice the red bell pepper into thin strips. Cut the carrots into matchsticks. Slice the zucchini into half moons. Have your broccoli florets and snap peas ready.

Step 3

Mince the garlic cloves and grate the ginger root.

Step 4

In a small bowl, mix coconut aminos, rice vinegar, honey, and red pepper flakes. Set aside this sauce mixture.

Step 5

Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of sesame oil.

Step 6

Once the oil is hot, add the chicken slices. Cook for 5-7 minutes, stirring frequently until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set aside.

Step 7

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.

Step 8

Add the broccoli, carrots, and red bell pepper to the skillet. Stir fry for about 3 minutes until they begin to soften.

Step 9

Add the snap peas and zucchini and stir-fry for another 2-3 minutes, until all the vegetables are tender-crisp.

Step 10

Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir to combine and heat for an additional 2 minutes, ensuring everything is well-coated in the sauce.

Step 11

Season with salt and black pepper to taste.

Step 12

Serve hot, and enjoy your soy-free chicken and veggie stir fry!

Nutrition Facts

Serving size	(1387.8g)

Amount per serving	% Daily Value*
Calories	1437.4

Total Fat 58.1g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 8.7g
Cholesterol 344.2mg	0%
Sodium 5736.7mg	0%
Total Carbohydrate 82.5g	0%
Dietary Fiber 16.1g	0%
Total Sugars 58.4g
Protein 140.8g	0%

Vitamin D 0IU	0%
Calcium 313.9mg	0%
Iron 10.9mg	0%
Potassium 2034.6mg	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: 36.9%

Protein: 39.8%

Carbs: 23.3%