Description
This vibrant Chicken Stir Fry recipe is a quick and healthy meal packed with tender chicken, crisp bell peppers, snap peas, and a savory-sweet sauce made from coconut aminos and sesame oil. Perfect for a weeknight dinner, it’s naturally gluten-free, high in protein, and easy to customize for meal prep or family meals.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken breasts, cut into thin strips
Vegetables
- 2 bell peppers (1 red and 1 yellow), sliced into thin strips
- 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
Seasonings & Oil
- 2 tablespoons olive oil or avocado oil, divided
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
Optional Garnish
- 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 chicken strips, season with salt and pepper, and cook undisturbed for 5-6 minutes until lightly browned on one side. Stir and flip the chicken to cook through, then transfer to a plate and set aside.
- Cook the Vegetables: Add the remaining tablespoon of olive oil to the skillet. Add the sliced bell peppers, snap peas, and white parts of the green onions. Cook for 4-5 minutes over medium-high heat, stirring frequently, until the vegetables are tender but still crisp.
- Prepare the Sauce: In a small bowl, whisk together the coconut aminos, toasted sesame oil, tomato paste, honey, minced garlic, grated ginger, crushed red pepper flakes, and black pepper until well combined. Set aside.
- Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss to coat everything evenly. Bring the sauce to a boil, then reduce heat and simmer for about 2 minutes until the sauce thickens slightly.
- Serve: Serve the stir fry over cooked rice if desired, garnished with the green tops of the sliced green onions and a sprinkle of sesame seeds for added crunch and flavor.
Notes
- This recipe is naturally gluten-free thanks to the use of coconut aminos instead of soy sauce.
- For a lower-sugar option, reduce the honey amount or substitute with a sugar-free sweetener.
- Use avocado oil as a substitute for olive oil for a higher smoke point.
- Frozen snap peas can be used if fresh are unavailable; just thaw before cooking.
- Leftovers keep well refrigerated for up to 4 days or can be frozen for up to 3 months.
- Customize vegetables by adding carrots, broccoli, or mushrooms according to preference.
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
