Description
This Chicken Stir Fry recipe combines tender strips of chicken breast with vibrant bell peppers, snap peas, and green onions, all coated in a flavorful, slightly sweet and tangy sauce made with coconut aminos and toasted sesame oil. Quick to prepare and naturally gluten-free, it's a perfect weeknight meal that can be served over rice and garnished with sesame seeds for extra texture.
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
Oils and Seasonings
- 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
- Sliced green onion tops
Instructions
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the sliced chicken, season with salt and pepper, and cook without moving until lightly browned on one side, about 5-6 minutes. Stir and flip the chicken pieces, cooking until fully cooked through. Remove from skillet and set aside on a plate.
- Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the same hot skillet. Add the sliced bell peppers, snap peas, and the white parts of the green onions. Cook, stirring frequently, until vegetables are tender but still crisp, approximately 4-5 minutes.
- Prepare the sauce: While vegetables cook, whisk together coconut aminos, toasted sesame oil, tomato paste, honey, minced garlic, grated fresh ginger, crushed red pepper flakes, and black pepper in a small bowl. Set this sauce aside.
- Combine and simmer: Return the cooked chicken to the skillet with vegetables. Pour the prepared sauce over the mixture, stirring to evenly coat all ingredients. Bring the sauce to a boil, then reduce heat to simmer. Continue cooking until the sauce thickens slightly, about 2 minutes.
- Serve: Serve the chicken stir fry hot, optionally over cooked rice. Garnish with the green tops of green onions and sesame seeds if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- This dish is naturally gluten-free due to the use of coconut aminos instead of soy sauce.
- To make it spicier, increase the crushed red pepper flakes according to taste.
- For a lower calorie option, serve without rice or substitute with cauliflower rice.
- To add more vegetables, consider adding carrots or broccoli florets during the sauté step.
- Honey can be swapped with maple syrup or agave nectar for a different sweetness profile.
- Use avocado oil if you prefer a mild, neutral-flavored oil instead of olive oil.
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
