Description
This vibrant Chicken Stir Fry is a quick and flavorful dish featuring tender chicken strips sautéed with colorful bell peppers, snap peas, and a tangy, slightly sweet homemade sauce. Perfect for a weeknight dinner, this recipe is naturally gluten-free, high in protein, and easy to customize with your favorite vegetables or serve over rice for a complete meal.
Ingredients
Scale
Protein and Vegetables
- 2 tablespoons olive oil or avocado oil, divided
- 1 lb boneless skinless chicken breasts, cut into thin strips
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
- 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
- Optional for serving: cooked rice, sesame seeds
Instructions
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the sliced chicken, season with salt and pepper, and cook until lightly browned on one side, about 5-6 minutes. Stir and flip the chicken, cooking until fully cooked through. Transfer the chicken to a plate and set aside.
- Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced bell peppers, snap peas, and the white parts of the green onions. Cook, stirring frequently, until the vegetables become tender, about 4-5 minutes.
- Prepare the sauce: While the 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 simmer: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything and toss to coat well. Bring the mixture to a boil, reduce heat, and simmer until the sauce thickens slightly, approximately 2 minutes.
- Serve: Serve the stir fry hot over cooked rice if desired, garnished with the green parts of the sliced green onions 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 due to the use of coconut aminos instead of soy sauce.
- For a different protein option, try substituting chicken with tofu or shrimp.
- Use a mix of fresh bell peppers for a colorful presentation and balanced sweetness.
- Adjust the crushed red pepper flakes to suit your preferred spice level.
- To save time, slice vegetables and chicken ahead of time for meal prep.
- To keep it low sodium, use low sodium coconut aminos or adjust seasoning accordingly.
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
