Description
This Chicken Stir Fry recipe is a quick, flavorful, and wholesome meal featuring tender chicken strips and crisp vegetables tossed in a savory, slightly sweet sauce. Perfect for a busy weeknight, it’s naturally gluten-free, easy to customize, and makes great leftovers.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken breasts, cut into thin strips
Vegetables
- 2 bell peppers, sliced into thin strips (1 red and 1 yellow)
- 1 cup snap peas or snow peas
- 3 green onions, ends trimmed and sliced, white and green parts separated
Sauce
- ½ cup coconut aminos
- 2 tablespoons toasted sesame oil
- 2 tablespoons tomato paste
- 1 tablespoon pure honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
Other
- 2 tablespoons olive oil or avocado oil, divided
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
- Optional for serving: cooked rice, sesame seeds
Instructions
- Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken strips seasoned with salt and pepper. Cook undisturbed for 5-6 minutes until lightly browned, then stir and flip. Continue cooking until chicken is cooked through. Transfer cooked chicken to a plate and set aside.
- Cook the Vegetables: Add remaining 1 tablespoon olive oil to the same skillet. Add sliced bell peppers, snap peas, and the white parts of green onions. Stir frequently and cook until vegetables are tender but still crisp, about 4-5 minutes.
- Make the Sauce: While vegetables cook, whisk together coconut aminos, toasted sesame oil, tomato paste, honey, minced garlic, grated ginger, crushed red pepper flakes, and black pepper in a small bowl. Set aside.
- Combine and Finish: Return cooked chicken to the skillet with the vegetables. Pour the sauce over and toss everything to coat evenly. Bring sauce to a boil, then reduce heat and simmer for about 2 minutes until sauce thickens slightly.
- Serve: If desired, serve stir fry over cooked rice. Garnish with sliced green onion tops and sesame seeds. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Notes
- This recipe is naturally gluten-free and high in protein, making it a healthy and satisfying meal.
- Use coconut aminos to keep the sauce gluten-free and flavorful; soy sauce can be substituted if not concerned with gluten.
- Adjust crushed red pepper flakes to vary spiciness according to your taste.
- For a vegetarian version, substitute chicken with firm tofu or tempeh and adjust cooking times accordingly.
- Cooked rice or quinoa makes an excellent base for serving this stir fry.
Nutrition
- Serving Size: 1/4 of the stir-fry
- Calories: 345 kcal
- Sugar: 15 g
- Sodium: 779 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
