Soy-Free Quick and Easy Chicken Stir-Fry

Ready in just 30 minutes, this Soy-Free Quick and Easy Chicken Stir-Fry offers a vibrant medley of juicy chicken, crisp vegetables, and a savory, thickened sauce made with coconut aminos instead of traditional soy sauce, making it perfect for those with soy allergies. Infused with the aromatic warmth of fresh garlic and ginger, this stir-fry features nutrient-packed broccoli, sweet red bell peppers, and carrots for a wholesome, colorful dish. The cornstarch slurry ensures a glossy, perfectly coated sauce that clings to every bite. Serve it over steamed rice or noodles for a satisfying, allergy-friendly weeknight dinner that’s brimming with flavor and texture.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 0.25 cup Coconut aminos
• 2 tablespoons Sesame oil (or olive oil for soy allergy)
• 2 large Garlic cloves
• 1 inch Fresh ginger
• 1 large Red bell pepper
• 2 cups Broccoli florets
• 1 medium Carrot
• 4 stalks Scallions
• 1 tablespoon Cornstarch
• 0.25 cup Water
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes

Directions

Step 1

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

Step 2

Mince the garlic and grate the ginger. Thinly slice the red bell pepper, julienne the carrot, and chop the scallions.

Step 3

In a small bowl, mix the cornstarch and water together to make a slurry and set aside.

Step 4

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.

Step 5

Add the chicken strips to the pan and cook for 5-6 minutes, or until they are golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 6

In the same pan, add the remaining tablespoon of sesame oil. Stir in the garlic and ginger, cooking for about 1 minute until fragrant.

Step 7

Add the broccoli florets, bell pepper, and carrot to the pan. Stir-fry the vegetables for 3-4 minutes or until they start to soften.

Step 8

Return the chicken to the pan. Pour in the coconut aminos and stir to combine.

Step 9

Stir the cornstarch slurry once more and pour it into the pan. Stir continuously until the sauce thickens, about 1-2 minutes.

Step 10

Toss in the chopped scallions and red pepper flakes, mixing everything well. Adjust seasoning if necessary.

Step 11

Serve the stir-fry hot over steamed rice or noodles, if desired.

Nutrition Facts

Serving size	(1088.1g)

Amount per serving	% Daily Value*
Calories	1143.9

Total Fat 44.3g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 2.2g
Cholesterol 390.1mg	0%
Sodium 3841.3mg	0%
Total Carbohydrate 52.6g	0%
Dietary Fiber 11.9g	0%
Total Sugars 23.0g
Protein 137.7g	0%

Vitamin D 0IU	0%
Calcium 244.0mg	0%
Iron 6.1mg	0%
Potassium 2026.3mg	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: 34.4%

Protein: 47.5%

Carbs: 18.1%