Chicken Stir Fry with Coconut Aminos Recipe
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Chicken Stir Fry with Coconut Aminos Recipe

ByLily Carter
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If you’re looking for a vibrant, flavorful meal that’s both quick and nutritious, this Chicken Stir Fry with Coconut Aminos Recipe is absolutely worth trying. The combination of tender chicken strips and colorful bell peppers gets a deliciously rich twist from the coconut aminos, which adds that perfect balance of sweet and savory without the heaviness of traditional soy sauce. I love how this recipe comes together in under 30 minutes, making it a go-to on busy weeknights when you want something tasty without spending hours in the kitchen.

What makes this Chicken Stir Fry with Coconut Aminos Recipe stand out is its fresh ingredients and the subtle depth brought by toasted sesame oil and ginger. Plus, swapping soy sauce for coconut aminos means it’s a fantastic gluten-free and paleo-friendly option for anyone watching their diet. You’ve got that great stir-fry sizzle and vibrant veggies in every bite—it’s just as satisfying for a casual family dinner as it is when you want to impress friends with something health-conscious and flavorful.

Ingredients You’ll Need

These ingredients work beautifully together, balancing protein, crisp veggies, and bold, umami-rich flavors. When shopping, choose fresh, firm vegetables and high-quality chicken to really elevate the stir fry’s texture and taste.

  • Boneless skinless chicken breasts: Cutting them into thin strips ensures quick, even cooking and tender bites.
  • Bell peppers (red and yellow): Adds vibrant color and a sweet crunch to the dish.
  • Snap peas or snow peas: These bring a fresh, crisp texture that contrasts nicely with the chicken.
  • Green onions: Use both the white and green parts separately to layer flavor during cooking and garnish.
  • Olive oil or avocado oil: Great for high-heat cooking and brings a neutral base to the stir fry.
  • Coconut aminos: This is the star sauce—naturally gluten-free and slightly sweeter than soy sauce.
  • Toasted sesame oil: Adds a wonderful nutty aroma and depth of flavor once the dish is nearly finished.
  • Tomato paste: Gives a subtle richness and slight tang that boosts the sauce’s complexity.
  • Pure honey: Balances the savory ingredients with a touch of natural sweetness.
  • Garlic cloves: Freshly minced garlic is essential for that irresistible stir-fry aroma.
  • Fresh ginger: Whether grated or ground, ginger adds a warm, slightly spicy note.
  • Crushed red pepper flakes: For just a hint of heat—you can adjust to taste.
  • Black pepper and fine salt: Seasonal staples that complete the seasoning.

Variations

I love personalizing this Chicken Stir Fry with Coconut Aminos Recipe depending on what’s in my fridge or my mood. Feel free to swap vegetables or tweak the seasoning to suit your palate—I find it’s super flexible and always forgiving.

  • Variation: When I want a heartier version, I add sliced mushrooms or broccoli florets, which soak up the sauce beautifully.
  • Dietary modification: Use tamari for a gluten-free but less sweet option, or add more honey for a touch of extra sweetness.
  • Spice it up: I sometimes throw in extra chili flakes or a splash of sriracha if I’m craving heat.
  • Seasonal change: Swap the snap peas for asparagus or green beans in spring for a fresh twist.

How to Make Chicken Stir Fry with Coconut Aminos Recipe

Step 1: Prep your ingredients thoroughly

Before you turn on the heat, get all your ingredients measured, chopped, and ready to go. Slicing the chicken thinly helps it cook quickly and evenly, so take your time here. Also, separating the white and green parts of the green onions means you can cook with the white parts for flavor and save the green parts to add color and freshness later.

Step 2: Cook the chicken until golden and tender

Heat one tablespoon of olive or avocado oil in a large skillet over medium-high heat. Add the chicken strips in a single layer—don’t crowd the pan or it’ll steam instead of sear. Let them cook undisturbed for about 3-4 minutes, then stir and cook until the chicken is just cooked through and has nice golden edges. Remove from the pan and set aside to prevent overcooking.

Step 3: Stir-fry the vegetables with aromatics

Add the remaining oil to the pan and toss in the white parts of the green onion, minced garlic, and grated ginger. Stir quickly for about 30 seconds until fragrant, then add the bell peppers and snap peas. Keep the veggies moving so they cook evenly but still keep a bit of crunch—this usually takes about 3-5 minutes.

Step 4: Build the flavorful coconut aminos sauce

In a small bowl, mix together the coconut aminos, toasted sesame oil, tomato paste, honey, crushed red pepper flakes, salt, and black pepper. Pour this sauce into the pan with the veggies and stir well to coat everything evenly. Let it simmer and thicken slightly, which usually takes a minute or two—this step makes all the difference!

Step 5: Combine everything and finish cooking

Return the chicken strips to the pan, tossing gently to coat them in the sauce and mix with the veggies. Cook for an additional minute until everything is heated through and the sauce clings beautifully to the chicken and vegetables. Sprinkle the green parts of the green onions on top at the very end for freshness.

How to Serve Chicken Stir Fry with Coconut Aminos Recipe

The image shows ingredients laid out on a white marbled surface. In the center, there are five raw chicken pieces with a pale pink color and smooth texture. Surrounding them are small white bowls filled with different items: one has chopped green vegetables, another holds green snap peas, one bowl contains a red thick sauce, another has dark soy sauce, one bowl shows yellow olive oil, a small bowl has white minced garlic, and another contains black and white pepper. Two brown eggs and a whole red bell pepper and a whole yellow bell pepper are also placed neatly around the chicken pieces. The setup is clean and well-organized, all on the white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling toasted sesame seeds over mine for a little crunch and visual appeal. Fresh chopped cilantro or extra green onions also add a burst of brightness that complements the rich sauce perfectly.

Side Dishes

This dish pairs wonderfully with fluffy steamed rice—whether jasmine, basmati, or brown rice for a heartier option. You can also serve it over cauliflower rice for a low-carb twist or alongside a simple cucumber salad to keep things light and refreshing.

Creative Ways to Present

For a special occasion, I’ve served this stir fry wrapped in butter lettuce leaves for an interactive, hand-held experience. Another fun way is plating it in individual bowls with a sunny-side-up egg on top—extra protein and a bit of richness that everyone loves.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the flavors actually deepen overnight. The veggies maintain a satisfying crunch if you don’t overcook them initially, so it reheats quite well without getting soggy.

Freezing

Freezing this stir fry is possible but I recommend undercooking the vegetables slightly before freezing so they don’t become mushy when reheated. Defrost overnight in the fridge and reheat gently on the stove with a splash of water or oil to refresh the sauce.

Reheating

I reheat leftovers in a skillet over medium heat to keep the chicken tender and the veggies crisp. Avoid the microwave if you want to preserve texture; instead, add a splash of water or extra coconut aminos to bring the sauce back to life while warming.

FAQs

  1. Can I use chicken thighs instead of chicken breasts in this recipe?

    Absolutely! Chicken thighs will add a bit more richness and stay juicy while cooking. Just cut them into similar thin strips and cook thoroughly. They may take slightly longer to cook than breasts depending on thickness, so watch closely to avoid overcooking.

  2. What exactly are coconut aminos and can I substitute soy sauce?

    Coconut aminos are a soy-free, gluten-free seasoning sauce made from the sap of coconut blossoms. They have a mild sweetness and less salty punch than soy sauce, perfect for sensitive diets. If you prefer, you can substitute low-sodium soy sauce or tamari, but this will change the flavor slightly.

  3. Is this recipe suitable for meal prep?

    Yes, it’s a fantastic meal prep option. Make the stir fry fresh and portion it into containers with rice or veggies. It holds up well in the fridge for 3-4 days and reheats nicely as long as you avoid overcooking your veggies initially.

  4. How can I make this stir fry spicier?

    To kick up the heat, simply add more crushed red pepper flakes or include chopped fresh chili peppers when cooking the aromatics. A dash of hot sauce like sriracha worked in at the end is another easy way to add spice without changing the cooking process.

  5. Can I make this recipe vegetarian?

    Definitely! Swap the chicken with firm tofu or tempeh. Press and cube tofu so it holds up during stir-frying. Adjust cooking times accordingly and keep all the flavorful sauce elements for a delicious vegetarian version.

Final Thoughts

This Chicken Stir Fry with Coconut Aminos Recipe is one of those dishes I keep returning to because it’s quick, healthy, and endlessly adaptable. The blend of sweet, savory, and a touch of heat always hits the spot, and I find it’s easy to make feel special no matter the occasion. Give it a go—you’ll enjoy how straightforward it is to make a delicious, colorful meal that doesn’t compromise on flavor or nutrition.

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Chicken Stir Fry with Coconut Aminos Recipe

Chicken Stir Fry with Coconut Aminos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 109 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian-inspired
  • Diet: Gluten Free
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Description

This Chicken Stir Fry with Coconut Aminos is a vibrant and healthy dish featuring tender strips of chicken breast cooked with colorful bell peppers, snap peas, and green onions. Flavored with a savory sauce made from coconut aminos, toasted sesame oil, garlic, ginger, and a hint of honey, this stir fry offers a perfect balance of sweet, salty, and spicy notes. Quick to prepare and perfect served over rice, it’s a nutritious and flavorful meal for busy weeknights.

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

Oils & Sauces

  • 2 tablespoons olive oil or avocado oil, divided
  • ½ cup coconut aminos
  • 2 tablespoons toasted sesame oil

Other Ingredients

  • 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
  • ¼ teaspoon fine salt

Optional for Serving

  • Cooked rice
  • Sesame seeds

Instructions

  1. Prepare the chicken: Cut the chicken breasts into thin strips to ensure quick and even cooking during the stir fry.
  2. Slice the vegetables: Thinly slice the red and yellow bell peppers, and trim the snap peas. Separate the green onions by slicing the white parts separately from the green tops for layering during cooking and garnish.
  3. Mix the sauce: In a small bowl, combine ½ cup coconut aminos, 2 tablespoons toasted sesame oil, 2 tablespoons tomato paste, 1 tablespoon honey, minced garlic, grated ginger, crushed red pepper flakes, black pepper, and salt. Whisk well to create a smooth stir fry sauce.
  4. Heat the pan with oil: Heat 1 tablespoon of olive or avocado oil in a large skillet or wok over medium-high heat.
  5. Cook the chicken: Add the chicken strips to the hot oil and stir-fry for about 3-5 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
  6. Sauté the vegetables: Add the remaining 1 tablespoon of oil to the skillet. First, add the white parts of the green onions and cook for 1 minute until fragrant. Then add the bell peppers and snap peas, stir-frying for about 3 minutes until vegetables are crisp-tender.
  7. Combine chicken and sauce: Return the cooked chicken strips to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat all ingredients evenly. Cook for another 2 minutes to warm through and develop flavors.
  8. Serve: Remove from heat and garnish with the green parts of the sliced green onions and optional sesame seeds. Serve immediately over a bed of cooked rice if desired.

Notes

  • You can substitute chicken breasts with boneless, skinless chicken thighs for a juicier option.
  • Adjust the crushed red pepper flakes to control the spice level to your preference.
  • Coconut aminos serves as a gluten-free and soy-free alternative to soy sauce.
  • To make this dish vegetarian or vegan, replace chicken with firm tofu or tempeh and use the same sauce and vegetables.
  • Serve with quinoa or cauliflower rice for a low-carb alternative to traditional rice.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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