Description
This quick and flavorful Chicken Stir Fry recipe combines tender strips of chicken with colorful bell peppers, snap peas, and a savory-sweet homemade sauce. It's a naturally gluten-free, high-protein meal that's perfect for a healthy weeknight dinner or meal prep.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless skinless chicken breasts, cut into thin strips
- 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, plus ¼ teaspoon black pepper for sauce
- ¼ teaspoon crushed red pepper flakes
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)
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. Once the oil shimmers, add the sliced chicken pieces, season with salt and pepper, and cook without stirring for 5-6 minutes until lightly browned on one side. Flip and continue cooking until chicken is cooked through, then transfer to a plate and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the sliced bell peppers, snap peas, and the white parts of the green onions. Cook, stirring frequently, until the vegetables are tender but still crisp, 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 this sauce mixture aside.
- Combine and Simmer: Return the cooked chicken to the skillet with vegetables and toss to combine. Pour the prepared sauce over the mixture and stir thoroughly to coat everything evenly. Bring the sauce to a boil, then reduce the heat and let it simmer until slightly thickened, about 2 minutes.
- 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 dish is naturally gluten-free due to the use of coconut aminos instead of soy sauce.
- You can substitute snap peas with snow peas or green beans for a variation.
- Adjust the crushed red pepper flakes to your preferred heat level or omit for a milder flavor.
- Use avocado oil or another neutral oil if olive oil is not preferred.
- For meal prep, prepare a double batch and store in portioned containers for easy reheating.
- If fresh ginger is unavailable, ground ginger is an acceptable substitute but use half the quantity.
Nutrition
- Serving Size: 1/4 of recipe
- 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
