If you’re looking for a delicious, healthy dinner that comes together in a flash, you’re going to love this Chicken Stir Fry with Coconut Aminos Recipe. I absolutely love how the coconut aminos add a subtly sweet, rich umami flavor that’s way better than regular soy sauce—and it’s perfect if you’re trying to cut back on sodium or gluten. This recipe is so flexible, colorful, and packed with fresh veggies, making it a family favorite in my house. Keep reading because I’m sharing all my insider tips to help you nail it every single time.
Why You’ll Love This Recipe
- Quick and Easy: You’ll have dinner ready in about 30 minutes—perfect for busy weeknights.
- Flavor-Packed: Coconut aminos, ginger, garlic, and honey give a perfect balance of sweet, savory, and spicy.
- Healthy and Colorful: Loads of veggies add crunch and nutrition, making it a well-rounded meal.
- Family Approved: My family goes crazy for this—it’s that good!
Ingredients You’ll Need
These ingredients come together beautifully to create a vibrant stir fry that’s bursting with flavor and texture. When shopping, fresh veggies are key here—look for crisp bell peppers and snap peas to get the best crunch.
- Olive oil or avocado oil: A high smoke point oil helps get a good sear on the chicken without burning.
- Boneless skinless chicken breasts: Sliced thinly so they cook quickly and evenly.
- Bell peppers: I use one red and one yellow for sweetness and color, but any color works!
- Snap peas or snow peas: Adds that fresh crunch I adore in stir fry.
- Green onions: Use both the white parts for cooking and the green tops for garnish.
- Coconut aminos: The star of this recipe—adds a slightly sweet, savory depth without soy.
- Toasted sesame oil: A little goes a long way in adding that classic nutty flavor.
- Tomato paste: Adds richness and a subtle tangy base to the sauce.
- Honey: Balances out the savory and spicy elements beautifully.
- Garlic cloves: Fresh minced garlic lifts the whole dish.
- Fresh ginger: Grated for that bright, zesty bite I love.
- Crushed red pepper flakes: Adjust to taste based on your spice preference.
- Salt and black pepper: To bring out all the flavors perfectly.
Variations
I’m a big fan of keeping things flexible with this Chicken Stir Fry with Coconut Aminos Recipe. Feel free to swap veggies or tweak the sauce—it’s all about making it your own and enjoying every bite.
- Make it Spicy: I sometimes add extra crushed red pepper flakes or even a dash of sriracha if we want a little more heat.
- Vegetable Swaps: Broccoli, zucchini, or carrots work great if you want to change up your veggie lineup based on what’s in season.
- Protein Options: Try chicken thighs if you want juicier meat or swap for tofu or shrimp for a different twist.
- Gluten-Free Alternative: This recipe is naturally gluten-free thanks to coconut aminos, but make sure your tomato paste and other ingredients are labeled gluten-free.
How to Make Chicken Stir Fry with Coconut Aminos Recipe
Step 1: Sear the Chicken to Perfection
Start by heating one tablespoon of olive or avocado oil over medium-high heat in a large skillet. When it’s shimmering hot, add your thinly sliced chicken breasts seasoned with salt and pepper. Let it sizzle without moving for 5-6 minutes until the underside is nicely browned. Then toss and flip so all sides are cooked through. The chicken should be juicy but nicely caramelized. Once done, set it aside on a plate while you tackle the veggies.
Step 2: Sauté the Veggies
Add the remaining tablespoon of oil to your hot skillet, then toss in the bell peppers, snap peas, and the white parts of the green onions. Keep them moving in the pan so they cook evenly, about 4-5 minutes, until they’re tender but still have a bit of crispness. This balance is what gives the stir fry its character.
Step 3: Whisk Up the Flavor-Packed Sauce
While your veggies are cooking, whisk together the coconut aminos, toasted sesame oil, tomato paste, honey, garlic, fresh ginger, crushed red pepper flakes, and black pepper in a small bowl. This sauce is where the magic happens—it’s tangy, savory, and lightly sweet all at once.
Step 4: Bring It All Together
Once the veggies are crisp-tender, pour the sauce over them in the skillet and toss the cooked chicken back in. Stir everything together over medium heat until the sauce comes to a boil, then turn it down and simmer for about 2 minutes until the sauce thickens slightly and coats every piece beautifully.
Step 5: Serve and Enjoy!
If you’re serving with rice, pile some on your plates and spoon this luscious chicken stir fry on top. Garnish with the green onion tops and sprinkle some sesame seeds for that extra touch. I promise, your taste buds will thank you.
Pro Tips for Making Chicken Stir Fry with Coconut Aminos Recipe
- Prep Ahead: Slice all your chicken and veggies before heating the pan—it makes the cooking flow so much faster.
- High Heat is Key: Keep your skillet hot so the chicken sears instead of steams, locking in flavor.
- Sauce Thickness: Let the sauce reduce fully for that glossy finish that clings to every bite.
- Avoid Overcrowding: Cook the chicken in batches if needed to get that perfect caramelization without sogginess.
How to Serve Chicken Stir Fry with Coconut Aminos Recipe
Garnishes
I love finishing this stir fry with freshly sliced green onion tops and toasted sesame seeds—they add a pop of color and nutty crunch that complements the flavors perfectly. Sometimes I toss in a few chopped fresh cilantro leaves for a bright twist, too.
Side Dishes
Serving this over jasmine or brown rice is classic, but I also enjoy it with cauliflower rice for a low-carb touch. It’s just as tasty with noodles, especially rice noodles or even soba for a whole new spin.
Creative Ways to Present
For a fun party dinner, I’ve served this stir fry in lettuce cups topped with crunchy peanuts and lime wedges—it’s always a hit! You can also plate it over a nest of spiralized zucchini or sweet potato noodles for a vibrant, vegetable-forward presentation.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge where they keep beautifully for up to four days. The flavors actually deepen overnight, making the next day’s lunch even better!
Freezing
If I have extra, I freeze portions in sealed freezer bags or containers. When you’re ready, just thaw overnight in the fridge and reheat gently to keep the veggies from getting mushy.
Reheating
Reheat leftovers in a skillet over medium heat with a splash of water or a little oil to revive the sauce and veggies, stirring often. Microwaving works too, but the skillet method retains more texture and flavor.
FAQs
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Can I substitute soy sauce instead of coconut aminos in this recipe?
Absolutely! If you don’t have coconut aminos or prefer soy sauce, you can swap it in. Just remember to use half the amount of soy sauce plus an equal part of water to keep the sauce from getting too salty—so for ½ cup coconut aminos, use ¼ cup soy sauce plus ¼ cup water.
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Can I use chicken thighs instead of breasts?
Yes! Chicken thighs tend to be juicier and more forgiving, especially if you’re worried about overcooking. Just slice them thinly like the breasts and cook a little longer if needed until cooked through.
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How can I make this stir fry spicier?
I like adding extra crushed red pepper flakes or a drizzle of chili garlic sauce to kick up the heat. Start small and adjust to your liking so it doesn’t overpower the other flavors.
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What’s the best way to avoid soggy vegetables?
Cook your veggies on high heat and don’t overcrowd the pan—this helps them stay crisp and vibrant instead of steaming out their moisture.
Final Thoughts
I’ve made this Chicken Stir Fry with Coconut Aminos Recipe countless times, and every single time it hits the spot. It’s quick, versatile, and wholesome—a true weeknight hero. Whether you’re cooking for a hungry family or just treating yourself to a nourishing meal, this stir fry delivers big on flavor without fuss. Give it a try, and I bet it’ll become one of your go-to recipes too. Happy cooking!
Print
Chicken Stir Fry with Coconut Aminos Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Description
This vibrant Chicken Stir Fry features tender strips of chicken breasts sautéed with colorful bell peppers, snap peas, and green onions in a savory and slightly sweet sauce made from coconut aminos, toasted sesame oil, tomato paste, honey, and warming spices. Quick, easy, and perfect for a nutritious weeknight dinner, this recipe offers a delicious balance of protein and vegetables with an Asian-inspired flair.
Ingredients
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
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the sliced chicken and season with salt and black pepper. Cook without stirring for 5-6 minutes until lightly browned on one side. Stir and flip the chicken pieces to cook the other side until chicken is cooked through. Remove chicken to a plate and set aside.
- Sauté the Vegetables: Into the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced bell peppers, snap peas, and white parts of green onions. Cook, stirring frequently, until vegetables are tender but still crisp, about 4-5 minutes.
- Prepare the Sauce: While the vegetables cook, whisk together the coconut aminos, toasted sesame oil, tomato paste, honey, minced garlic, grated fresh ginger, crushed red pepper flakes, and black pepper in a small bowl. Set aside.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything and stir well to coat. Bring the mixture to a boil, then reduce heat and simmer until the sauce thickens slightly, about 2 minutes.
- Serve: Serve the stir fry hot over cooked rice if desired. Garnish with the green parts of the green onions and a sprinkle of sesame seeds for added flavor and texture.
- Store Leftovers: Transfer any leftovers to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
- Provide Feedback: Enjoy your meal and please leave a review and rating to help support this recipe and allow further development of delicious, high-quality content.
Notes
- May substitute soy sauce, tamari, or shoyu for coconut aminos. Use half the amount of soy sauce plus an equal amount of water to replace the coconut aminos. For example, to replace ½ cup coconut aminos, use ¼ cup soy sauce plus ¼ cup water.
- Add more crushed red pepper flakes for extra spiciness or omit for less heat.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
