Soy-Free Stir Fry Chicken

Transform your weeknight dinner routine with this vibrant and flavorful Soy-Free Stir Fry Chicken, a healthy twist on the classic takeout favorite! Packed with nutrient-rich vegetables like crisp broccoli, tender zucchini, and sweet red bell pepper, this dish is perfectly complemented by marinated, golden chicken strips. Instead of soy sauce, coconut aminos and sesame oil deliver a subtly sweet and savory sauce, making it ideal for those following soy-free or gluten-free diets. The recipe is quick and easy, with only 35 minutes from prep to plate, and offers a delightful balance of textures and bold, aromatic flavors thanks to fresh garlic, ginger, and a hint of spice from optional red pepper flakes. Serve it over a bed of rice or cauliflower rice and finish with a sprinkle of toasted sesame seeds and green onions for a crowd-pleasing, wholesome meal. Perfect for busy families, meal prep, or anyone craving a healthy stir-fry without the soy!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken breasts
• 2 tbsp Arrowroot powder (or cornstarch)
• 2 tbsp Avocado oil (or any neutral cooking oil)
• 3 Garlic cloves, minced
• 1 tsp Fresh ginger, minced
• 1 Red bell pepper, sliced into strips
• 1 Zucchini, sliced into half-moons
• 1 Carrot, julienned
• 2 cups Broccoli florets
• 0.25 cup Coconut aminos
• 0.25 cup Chicken broth (low-sodium preferred)
• 0.25 tsp Red pepper flakes (optional)
• 1 tsp Sesame oil
• 2 Green onions, chopped (for garnish)
• 1 tbsp Toasted sesame seeds (for garnish)

Directions

Step 1

Slice the chicken breasts into thin strips and toss them in a bowl with the arrowroot powder. Set aside.

Step 2

In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the chicken strips and cook for 4-5 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of avocado oil. Toss in the minced garlic and ginger, stirring for 30 seconds until fragrant.

Step 4

Add the bell pepper, zucchini, carrot, and broccoli florets to the skillet. Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp.

Step 5

In a small bowl, whisk together the coconut aminos, chicken broth, and red pepper flakes (if using). Pour this sauce into the skillet with the vegetables, stirring to coat them evenly.

Step 6

Return the cooked chicken to the skillet and mix well with the vegetables and sauce. Let everything cook for an additional 2-3 minutes, allowing the flavors to meld together.

Step 7

Drizzle the sesame oil over the stir-fry and give it a final stir. Remove from heat.

Step 8

Serve the stir-fry chicken over cooked white rice, brown rice, or cauliflower rice. Garnish with chopped green onions and toasted sesame seeds before serving.

Nutrition Facts

Serving size	(1184.4g)

Amount per serving	% Daily Value*
Calories	1435.7

Total Fat 62.6g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 385.6mg	0%
Sodium 1576.1mg	0%
Total Carbohydrate 61.2g	0%
Dietary Fiber 12.8g	0%
Total Sugars 26.4g
Protein 153.2g	0%

Vitamin D 4.5IU	0%
Calcium 297.5mg	0%
Iron 8.3mg	0%
Potassium 2184.7mg	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: 39.6%

Protein: 43.1%

Carbs: 17.2%