Chicken Stir Fry with Coconut Aminos Recipe
This Chicken Stir Fry with Coconut Aminos is a quick and flavorful dish featuring tender strips of chicken breast stir-fried with colorful bell peppers, snap peas, and green onions. Enhanced with a savory-sweet sauce made from coconut aminos, tomato paste, honey, garlic, ginger, and toasted sesame oil, this healthy and vibrant meal is perfect for weeknight dinners. Serve it over cooked rice and sprinkle with sesame seeds for an extra nutty touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
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 sauce: In a small bowl, whisk together the coconut aminos, tomato paste, honey, minced garlic, grated fresh ginger, crushed red pepper flakes, black pepper, and fine salt until smooth and well combined. Set aside.
- Cook the chicken: Heat 1 tablespoon of olive or avocado oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer and cook, stirring occasionally, until they are browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the white parts of the green onions, bell peppers, and snap peas. Stir-fry for about 3-4 minutes, or until the vegetables are crisp-tender.
- Add the sauce and combine: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring constantly to evenly coat everything. Cook for another 2-3 minutes until the sauce thickens slightly.
- Finish with sesame oil and green onions: Drizzle the toasted sesame oil over the stir fry and toss to combine. Sprinkle the green parts of the sliced green onions on top.
- Serve: Serve the chicken stir fry hot over cooked rice if desired, and garnish with a sprinkle of sesame seeds for added texture and flavor.
Notes
- You can substitute coconut aminos with low-sodium soy sauce if not avoiding soy.
- Adjust the honey amount to control the sweetness according to your preference.
- For a spicier dish, increase crushed red pepper flakes or add fresh chili.
- Vegetables can be swapped with broccoli, carrots, or mushrooms based on what you have.
- Leftovers store well in the refrigerator for up to 3 days and reheat quickly in a skillet or microwave.
Keywords: Chicken stir fry, coconut aminos, healthy stir fry, quick dinner, gluten free chicken recipe