Soy-Free Thai Chicken Stir Fry

Elevate your weeknight dinner with this Soy-Free Thai Chicken Stir Fry, a vibrant and health-conscious twist on a classic favorite. Bursting with bold Thai-inspired flavors, this recipe swaps traditional soy sauce for coconut aminos and soy-free fish sauce, making it perfect for those with dietary restrictions. Tender strips of chicken and crisp, colorful vegetables—like red bell pepper, carrot, and broccoli—are coated in a fragrant, tangy-sweet sauce infused with garlic, ginger, honey, and lime juice. Topped with fresh basil and green onion, this stir fry is as flavorful as it is nutrient-packed. Ready in just 30 minutes, it's quick, gluten-free, and perfect served over rice or noodles. Add a sprinkle of chili flakes for a customizable kick!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 0.25 cup Coconut aminos
• 2 tbsp Honey
• 1 tbsp Fish sauce (soy-free)
• 1 tbsp Lime juice
• 3 cloves Garlic cloves, minced
• 1 tsp Fresh ginger, grated
• 1 Red bell pepper, thinly sliced
• 1 Carrot, julienned
• 2 cups Broccoli florets
• 2 Green onion, chopped
• 0.25 cup Fresh basil leaves
• 2 tbsp Avocado oil or neutral cooking oil
• 0.25 tsp Chili flakes (optional)
• 2 cups Rice or noodles (optional, for serving)

Directions

Step 1

Slice chicken breast into thin strips and set aside.

Step 2

In a small bowl, whisk together coconut aminos, honey, fish sauce, lime juice, minced garlic, and grated ginger. Set the sauce aside.

Step 3

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

Step 4

Add the chicken strips to the pan and stir-fry for 5-6 minutes, until cooked through and slightly browned. Remove the chicken from the pan and set aside.

Step 5

Add the remaining tablespoon of avocado oil to the same pan. Add the sliced red bell pepper, julienned carrot, and broccoli florets. Stir-fry the vegetables for 5-7 minutes, until they are tender but still crisp.

Step 6

Return the cooked chicken to the pan with the vegetables.

Step 7

Pour the prepared sauce over the chicken and vegetables, tossing everything to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to slightly thicken.

Step 8

Remove the pan from heat and stir in the chopped green onion and fresh basil leaves.

Step 9

Serve the stir fry immediately over cooked rice or noodles, if desired. Sprinkle with chili flakes for added heat, if preferred.

Nutrition Facts

Serving size	(1626.8g)

Amount per serving	% Daily Value*
Calories	1826.3

Total Fat 46.6g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 2.2g
Cholesterol 390.1mg	0%
Sodium 4119.3mg	0%
Total Carbohydrate 204.0g	0%
Dietary Fiber 17.2g	0%
Total Sugars 62.7g
Protein 153.0g	0%

Vitamin D 0IU	0%
Calcium 398.0mg	0%
Iron 9.0mg	0%
Potassium 2642.7mg	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: 22.7%

Protein: 33.1%

Carbs: 44.2%