Description
A quick and easy chicken stir fry recipe featuring tender chicken strips and vibrant vegetables tossed in a savory, tangy sauce made with coconut aminos, sesame oil, and a hint of honey. Perfect for a delicious weeknight dinner that's healthier and more budget-friendly than takeout.
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 and Seasoning
- 2 tablespoons olive oil or avocado oil, divided
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
- 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 and season with salt and pepper. Cook undisturbed for 5-6 minutes until lightly browned on one side, then stir and flip to cook through. Remove chicken from skillet and set aside.
- Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add bell peppers, snap peas, and the white parts of the green onions. Cook, stirring frequently, until vegetables are tender yet crisp, about 4-5 minutes.
- Prepare the sauce: While the veggies 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 and toss to combine. Pour the sauce over everything and stir well to coat. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for about 2 minutes until the sauce thickens slightly.
- Serve: Serve the stir fry over cooked rice if desired. Garnish with the green parts of the sliced green onions and a sprinkle of sesame seeds. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- This chicken stir fry is naturally gluten-free thanks to the use of coconut aminos instead of soy sauce.
- Feel free to swap in other vegetables like broccoli, carrots, or zucchini based on what you have on hand.
- Use avocado oil instead of olive oil if preferred for a higher smoke point.
- Adjust the crushed red pepper flakes to make the dish more or less spicy according to your taste.
- This recipe is great for meal prep and reheats well.
- If you prefer a thicker sauce, add cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) during the simmer step.
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
