Description
This quick and flavorful Chicken Stir Fry is a perfect weeknight dinner that's sweet, savory, and tangy with a hint of spice. Featuring tender chicken strips, colorful bell peppers, snap peas, and a delicious homemade sauce made from coconut aminos, toasted sesame oil, tomato paste, honey, garlic, and ginger, this dish is naturally gluten-free and protein-packed. Serve over rice and garnish with green onions and sesame seeds for a family-friendly, easy-to-customize meal that's great for meal prep and ready in just 30 minutes.
Ingredients
Scale
Chicken 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 seasoned with salt and pepper. Cook without stirring for 5-6 minutes until lightly browned on one side, then stir and flip to cook through. Once cooked, transfer the chicken to a plate and set aside.
- 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 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 simmer: Return the cooked chicken to the skillet with the vegetables and toss to combine. Pour the prepared sauce over everything and mix well to coat. Bring the mixture to a boil, then reduce heat to a simmer and cook until the sauce thickens slightly, about 2 minutes.
- Serve: Serve the stir fry hot over cooked rice if desired. Garnish with the green tops of the sliced green onions and sprinkle with sesame seeds for added flavor and texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- This stir fry is naturally gluten-free and a healthier alternative to takeout.
- Feel free to swap bell peppers or snap peas for your favorite vegetables like broccoli or carrots.
- You can substitute honey with maple syrup or agave nectar for a vegan option.
- Use avocado oil if you prefer a higher smoke point oil for cooking.
- Adjust crushed red pepper flakes to control the spice level.
- For meal prep, cook rice separately and store it to serve when reheating the 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
