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
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
- 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
