This Chicken Stir Fry with Coconut Aminos Recipe is a total game-changer when you want a quick, flavorful dinner that still feels special. What I love most is how the coconut aminos add a subtly sweet and savory depth without the heaviness of soy sauce, making this stir fry lighter but still packed with umami goodness. Whether you’re cooking for yourself after a long day or feeding a hungry family, this dish comes together fast and bursts with fresh veggies and tender chicken.

I’ve made this recipe dozens of times on busy weeknights—it hits that perfect balance between healthy and indulgent. Plus, it’s easily adaptable, so you can toss in whatever veggies you have on hand. If you’ve never cooked with coconut aminos before, trust me, it’s worth giving it a try. It’s a brilliant way to amp up flavor while keeping things gluten-free and Paleo-friendly!

Ingredients You’ll Need

All these ingredients work together to create a harmonious blend of savory, sweet, and a little bit spicy. When shopping, look for fresh, vibrant vegetables and good-quality coconut aminos—they really do make a difference in this recipe.

Chicken breasts: Thin strips cook faster and stay juicy—don’t skip cutting them thinly.
Bell peppers (red and yellow): They add sweetness and beautiful color; feel free to swap with whatever peppers you prefer.
Snap peas or snow peas: For crunch and freshness, these little peas are a must-have.
Green onions: Separating white and green parts helps build layers of flavor during cooking and garnishing.
Olive oil or avocado oil: Use a high-smoke point oil for stir-frying to keep the chicken tender and veggies crisp.
Coconut aminos: This is the star sauce—naturally sweet and less salty than soy sauce.
Toasted sesame oil: Adds a nutty aroma and richness at the end of cooking.
Tomato paste: Don’t be surprised—it gives a deep, rich base to the sauce that balances the coconut aminos’ sweetness.
Honey: Just a touch for sweetness to complement the salty and spicy notes.
Garlic and fresh ginger: Classic stir-fry aromatics that awaken your senses.
Crushed red pepper flakes: Adjust this for heat according to your taste.
Black pepper and fine salt: Enhance the natural flavors and bring everything together.
Optional cooked rice: Perfect to soak up all the sauce.
Sesame seeds: For a final touch of texture and nutty flavor.

Variations

I’m a huge fan of making this recipe my own depending on what’s in season or what my family prefers. You can turn this chicken stir fry into a completely new experience just by tweaking the veggies or protein. Don’t be afraid to experiment!

Use different proteins: I’ve swapped chicken for shrimp or tofu and loved how the coconut aminos balanced those flavors just as well.
Seasonal veggies: During colder months, I throw in broccoli or carrots, while summer calls for zucchini or baby corn.
Make it spicier or milder: Sometimes I add fresh chili peppers for more heat, other times I skip the red pepper flakes if kids are eating.
Make it paleo or Whole30 compliant: This recipe already fits paleo, but just double-check your honey or swap it with a dash of maple syrup for variety.

How to Make Chicken Stir Fry with Coconut Aminos Recipe

Step 1: Prep All Your Ingredients Like a Pro

Before you fire up the stove, slice your chicken into thin strips and chop veggies uniformly so everything cooks evenly. I always slice the bell peppers into thin strips and keep the green onions’ whites and greens separate—whites go in first since they take longer to cook, and greens are for finishing touches. Mince your garlic and grate the ginger fresh for that extra zing.

Step 2: Cook the Chicken in Hot Oil

Heat 1 tablespoon of olive or avocado oil over medium-high heat in a large skillet or wok. Add the chicken strips and spread them out without crowding—this way they brown nicely instead of steaming. Cook for about 4-5 minutes, stirring occasionally until the chicken is just cooked through and slightly golden. Transfer the chicken to a plate and set aside to keep those juices locked in.

Step 3: Stir Fry the Vegetables

In the same pan, add the remaining tablespoon of oil. Toss in the white parts of the green onions, bell peppers, and snap peas. Stir fry for about 3-4 minutes until crisp-tender—you want the veggies to still have that fresh bite to them. This step is where all the lovely colors and textures come to life.

Step 4: Mix the Sauce and Bring It All Together

Lower the heat a bit and add garlic, ginger, tomato paste, honey, crushed red pepper flakes, black pepper, and salt to the pan. Stir everything gently and let it bloom for a minute until fragrant. Pour in the coconut aminos and toasted sesame oil, then toss the chicken back into the pan. Stir everything together so the sauce coats every piece—cook for another 2 minutes so all the flavors meld beautifully.

How to Serve Chicken Stir Fry with Coconut Aminos Recipe

In the center on a white marbled surface, there are six pieces of raw chicken arranged in a slightly overlapping pile, pale pink and smooth. Around them, small white bowls hold different ingredients: bright green snap peas on the left, minced garlic below them, golden-yellow cooking oil at bottom left, and black pepper with white and red specks at bottom center. Above the pepper, dark soy sauce in a bowl. To the right near the soy sauce, there is a deep red paste in a bowl. Two brown eggs are placed on the right side, one near the pepper and soy sauce, the other near the yellow bell pepper. Whole red and yellow bell peppers are positioned at top left and right, with a small bowl of chopped white and green onions in the top center. The whole setup rests on a clean white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I can’t resist sprinkling toasted sesame seeds on top for a little crunch and nutty flavor that pairs perfectly with the sesame oil. Sometimes I also toss on fresh chopped cilantro or additional sliced green onions if I want a fresh pop of green. It always feels like that final touch that takes the dish from great to restaurant-worthy in my book.

Side Dishes

Personally, I love serving this chicken stir fry with warm jasmine or basmati rice to soak up the sauce. Sometimes I make cauliflower rice if I’m keeping things lighter or low-carb. It also pairs nicely with simple steamed noodles or even a fresh side salad to balance the warmth of the stir fry.

Creative Ways to Present

For family dinners or casual entertaining, I like to serve it in beautiful shallow bowls with a wedge of lime on the side for squeezing over. If I’m feeling fancy, I’ll line a platter with fresh lettuce leaves and let everyone make their own wrap with the stir fry—fun and interactive! You can also garnish with sliced fresh chilies or a drizzle of extra sesame oil to impress guests.

Make Ahead and Storage

Storing Leftovers

After dinner, I usually pack any leftovers into an airtight container and store them in the fridge. This chicken stir fry stays tasty up to 3 days, which makes it great for meal prep or quick lunches. Just be sure to cool it down before sealing to keep everything fresh.

Freezing

Freezing this stir fry is possible, but I prefer to freeze the chicken and veggies separately if I plan to keep it for more than a couple of weeks. I’ve noticed that frozen stir fry can get a bit softer in texture, especially the veggies, so just be mindful of that. When freezing, keep it in a freezer-safe container with an airtight lid or heavy-duty freezer bag.

Reheating

When reheating, I find the best way is to warm it gently in a skillet over medium heat. This revives some of the original texture better than using a microwave, which can make the chicken a bit rubbery and the veggies soggy. Just add a splash of water or a bit more coconut aminos if it seems dry, and stir until warmed through.

FAQs

Can I use soy sauce instead of coconut aminos in this recipe?

Yes, you can swap coconut aminos with soy sauce if you prefer, but coconut aminos have a milder, slightly sweeter flavor and are often chosen for dietary reasons like gluten-free or Paleo diets. Using soy sauce will give a saltier and more intense umami taste, which might change the flavor balance a bit.
What’s the best way to cut chicken for stir fry?

Cut the chicken breasts into thin, uniform strips that are about the size of matchsticks. This helps them cook quickly and evenly, and keeps the pieces tender without drying out. It’s easiest to freeze the chicken for about 20 minutes before slicing—it firms them up and makes slicing safer and neater.
Can I make this recipe vegetarian or vegan?

Absolutely! Just replace the chicken with firm tofu or tempeh. Press and cube your tofu before stir frying for the best texture. The coconut aminos sauce is naturally vegan friendly, so the flavors still shine with these substitutions.
How spicy is the recipe, and can I adjust the heat?

The recipe has a gentle kick from crushed red pepper flakes, but it’s very mild overall. You can easily dial up the heat by adding more red pepper or fresh chilies, or tone it down by leaving them out entirely. It’s totally customizable to your spice preference.
Is this dish suitable for meal prepping?

Yes! This Chicken Stir Fry with Coconut Aminos Recipe keeps really well in the fridge for a few days and reheats nicely. Preparing extra is a great way to save time on busy nights, and pairing it with rice or cauliflower rice means you’ve got a ready-made balanced meal in minutes.

Final Thoughts

Honestly, this Chicken Stir Fry with Coconut Aminos Recipe feels like a little secret I’m always happy to share with friends because it’s so easy to make, incredibly tasty, and versatile. I hope you’ll find it as comforting and satisfying as I do on those nights when you want something nourishing without fuss. Give it a go—you might even find yourself making it over and over like I do!