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
- Prepare the chicken: Cut the chicken breasts into thin strips to ensure quick and even cooking during the stir fry.
- 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.
- 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.
- Heat the pan with oil: Heat 1 tablespoon of olive or avocado oil in a large skillet or wok over medium-high heat.
- 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.
- 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.
- 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.
- 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.
