Soy-Free Chicken Stir-Fry with Vegetables

Bursting with vibrant colors and fresh flavors, this Soy-Free Chicken Stir-Fry with Vegetables is a quick and healthy dinner option that’s full of wholesome goodness! Featuring tender strips of seasoned chicken breast, crisp broccoli, bright red bell peppers, sweet snap peas, and julienned carrots, this recipe skips the soy sauce for a light yet tangy rice vinegar and honey-based sauce. Infused with aromatic garlic, freshly grated ginger, and a hint of lime juice, the dish delivers a perfectly balanced and naturally flavorful profile. Ready in just 35 minutes, it’s ideal for busy weeknights and serves perfectly atop steamed rice or quinoa. Plus, the soy-free and wholesome ingredients make it a crowd-pleaser for those with dietary restrictions!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 cups broccoli florets
• 1 medium red bell pepper
• 1 large carrot
• 1 cup snap peas
• 3 large garlic cloves
• 1 inch piece ginger root
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 medium lime
• 0.25 cup fresh cilantro

Directions

Step 1

Cut the chicken breast into thin strips. Season with salt and pepper.

Step 2

Prepare the vegetables: slice the red bell pepper, peel and julienne the carrot, and trim the snap peas.

Step 3

Mince the garlic and grate the ginger root.

Step 4

In a small bowl, mix together the rice vinegar, honey, sesame oil, and chicken broth. In another bowl, dissolve the cornstarch in 2 tablespoons of water to make a slurry.

Step 5

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken strips, cooking for about 5-7 minutes or until no longer pink. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic and ginger, cooking until fragrant, about 30 seconds.

Step 7

Add the broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.

Step 8

Return the cooked chicken to the skillet with the vegetables. Pour the vinegar-honey sauce over the chicken and vegetables. Stir to combine.

Step 9

Add the cornstarch slurry to the pan, continually stirring until the sauce thickens, about 1-2 minutes.

Step 10

Squeeze the juice of the lime over the stir-fry and toss to coat everything evenly.

Step 11

Garnish with freshly chopped cilantro and serve hot.

Nutrition Facts

Serving size	(1425.0g)

Amount per serving	% Daily Value*
Calories	1457.4

Total Fat 59.0g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 8.5g
Cholesterol 385.6mg	0%
Sodium 2222.7mg	0%
Total Carbohydrate 72.0g	0%
Dietary Fiber 15.8g	0%
Total Sugars 33.4g
Protein 157.8g	0%

Vitamin D 22.7IU	0%
Calcium 321.4mg	0%
Iron 11.7mg	0%
Potassium 1966.3mg	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: 36.6%

Protein: 43.5%

Carbs: 19.9%