Description
This vibrant Chicken Stir Fry recipe is a quick and flavorful meal packed with tender chicken strips, crisp bell peppers, snap peas, and a savory-sweet sauce made with coconut aminos, sesame oil, tomato paste, honey, garlic, and fresh ginger. Perfect for a healthy weeknight dinner, it comes together in just 30 minutes and pairs wonderfully with rice or on its own for a low-carb option.
Ingredients
Scale
Protein and Vegetables
- 2 tablespoons olive oil or avocado oil, divided
- 1 lb boneless skinless chicken breasts, cut into thin strips
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
- 2 bell peppers (1 red, 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
Optional Garnishes
- 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 sliced chicken pieces, seasoning with salt and black pepper. Cook until the chicken is lightly browned on one side, about 5-6 minutes, then stir and flip to cook through completely. Once cooked, transfer the chicken to a plate and set aside.
- Sauté the Vegetables: Add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced bell peppers, snap peas, and the white parts of the green onions. Cook, stirring frequently, until the vegetables become tender but still crisp, about 4-5 minutes.
- Prepare the Sauce: While the veggies are cooking, whisk together coconut aminos, toasted sesame oil, tomato paste, honey, minced garlic, grated fresh ginger, crushed red pepper flakes, and additional black pepper in a small bowl. Set the sauce aside.
- Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything and stir well to coat all ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce thickens slightly, about 2 minutes.
- Serve: If desired, serve the stir fry over cooked rice. Garnish with the green parts of the sliced green onions and sprinkle with sesame seeds for added flavor and texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months to enjoy later.
- Feedback: Take a moment to leave a review and rating to share your experience with the recipe, helping improve and support continued recipe development.
Notes
- You can substitute soy sauce, tamari, or shoyu for the coconut aminos. Use half the amount of coconut aminos and add an equal amount of water to maintain the consistency. For example, replace ½ cup coconut aminos with ¼ cup soy sauce plus ¼ cup water.
- Adjust the crushed red pepper flakes to your preferred spice level—add more for extra heat or omit entirely for a milder dish.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: thirty-five g
- Cholesterol: 75 mg
