Description
This Chicken Stir Fry recipe is a quick, easy, and flavorful dish featuring tender chicken breast strips cooked with vibrant bell peppers, snap peas, and a savory-sweet sauce made with coconut aminos, sesame oil, and tomato paste. Perfect for a nutritious weeknight meal, it's naturally gluten-free and ideal for 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
- ¼ teaspoon black pepper (for sauce)
- ¼ teaspoon crushed red pepper flakes
Sauce Ingredients
- 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
- Sliced green onion tops
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. When the oil shimmers, add the chicken strips seasoned with salt and black pepper. Cook without moving for 5-6 minutes until lightly browned on one side, then stir and flip to cook through. Once fully cooked, remove the chicken to a plate and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers, snap peas, and the white parts of the green onions. Cook, stirring frequently, for about 4-5 minutes until the vegetables are tender but still crisp.
- 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 aside.
- Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss well to coat everything. Bring the sauce to a boil, then reduce heat and simmer for 2 minutes or until the sauce thickens slightly.
- Serve: Optionally serve the stir fry over cooked rice. Garnish with the green parts of the sliced green onions and sesame seeds. Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- This recipe is naturally gluten-free and high in protein, making it perfect for a healthy meal.
- Use avocado oil as an alternative to olive oil for a slightly different flavor and higher smoke point.
- Adjust the amount of crushed red pepper flakes to control spice level.
- Substitute snap peas with snow peas or other green vegetables like broccoli for variety.
- For a lower sugar option, reduce the honey or omit it and replace it with a sugar-free sweetener.
- Make it a full meal by serving over rice, quinoa, or noodles.
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
