Soy-Free Spicy Chicken Stir-Fry

Elevate your dinner game with this irresistible Soy-Free Spicy Chicken Stir-Fry, a vibrant and flavorful dish that’s perfect for weeknight meals. Brimming with tender chicken strips, crisp broccoli, sweet red bell peppers, and colorful zucchini, this recipe is a wholesome, veggie-packed delight. Made with coconut aminos instead of soy sauce, it’s ideal for those seeking a soy-free alternative without compromising on taste. The spicy, sweet, and tangy sauce, featuring chili-garlic paste, honey, and ginger, adds a bold kick, while the quick 30-minute cook-and-prep time makes it a go-to option for busy nights. Serve it over rice or quinoa for a satisfying, gluten-free option that’s simple yet bursting with flavor.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 1 whole Red bell pepper
• 2 cups Broccoli florets
• 1 large Carrot
• 1 medium Zucchini
• 3 tbsp Coconut aminos
• 2 tbsp Honey
• 2 tsp Rice vinegar
• 1 tbsp Chili-garlic paste
• 1 tsp Ginger, grated
• 2 cloves Garlic, minced
• 3 tbsp Avocado oil
• 1 tsp Cornstarch
• 2 tbsp Water
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Directions

Step 1

Cut the chicken breast into thin strips and season with salt and black pepper. Set aside.

Step 2

Slice the red bell pepper into thin strips. Peel the carrot and slice it into thin rounds. Slice the zucchini into half-moons. Set all vegetables aside with the broccoli florets.

Step 3

In a small bowl, make the sauce by whisking together coconut aminos, honey, rice vinegar, chili-garlic paste, grated ginger, and garlic. In another small dish, mix cornstarch with water to create a slurry and set aside.

Step 4

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of avocado oil and heat until shimmering.

Step 5

Add the chicken strips to the hot pan and stir-fry for 4-5 minutes, or until the chicken is fully cooked and browned. Remove the chicken from the pan and set aside.

Step 6

Add the remaining avocado oil to the pan and stir-fry broccoli, carrots, red bell pepper, and zucchini for 5-6 minutes, or until the vegetables are tender-crisp.

Step 7

Return the chicken to the pan with the vegetables. Pour the sauce over the mixture and stir to coat evenly.

Step 8

Stir in the cornstarch slurry and continue to cook for an additional 1-2 minutes, stirring constantly, until the sauce thickens.

Step 9

Taste and adjust seasonings, adding more chili-garlic paste for extra spice if desired. Serve hot over rice or quinoa, if preferred.

Nutrition Facts

Serving size	(1218.8g)

Amount per serving	% Daily Value*
Calories	1391.2

Total Fat 57.9g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 2.4g
Cholesterol 390.1mg	0%
Sodium 5634.6mg	0%
Total Carbohydrate 86.8g	0%
Dietary Fiber 11.4g	0%
Total Sugars 66.9g
Protein 138.1g	0%

Vitamin D 0IU	0%
Calcium 225.0mg	0%
Iron 5.6mg	0%
Potassium 2220.2mg	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: 36.7%

Protein: 38.9%

Carbs: 24.4%