Looking for a delicious and easy-to-make recipe for your next meal? Look no further than this Chicken Stir Fry with Coconut Aminos! Packed with amazing flavors and perfect for any occasion, this dish is sure to become a family favorite in no time.
Why You’ll Love This Recipe?
- Great flavors: The combination of coconut aminos, sesame oil, and fresh ginger creates a savory and slightly sweet taste that is simply irresistible.
- Quick prep time: With simple ingredients and easy-to-follow instructions, this stir fry can be on your table in no time.
- Perfect for meal prep: Make a big batch of this stir fry and enjoy it throughout the week for quick and satisfying meals.
Ingredient Notes:
- Protein: boneless skinless chicken breasts, cut into thin strips
- Vegetables: bell peppers (red and yellow), snap peas or snow peas, green onions
- Oils & Sauces: olive oil or avocado oil, coconut aminos, toasted sesame oil
- Other Ingredients: tomato paste, honey, garlic cloves, fresh ginger, red pepper flakes, black pepper, salt
- Optional for Serving: Cooked rice, sesame seeds
Step-by-Step Instructions:
- Heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of oil and sauté the bell peppers, snap peas, and white parts of the green onions until tender-crisp.
- In a small bowl, whisk together coconut aminos, sesame oil, tomato paste, honey, garlic, ginger, red pepper flakes, black pepper, and salt. Pour this sauce over the vegetables in the skillet.
- Add the cooked chicken back to the skillet and toss everything together until well combined.
- Serve the stir fry over cooked rice and garnish with sesame seeds and the green parts of the green onions.
Helpful Tips:
- For a spicier kick, add more crushed red pepper flakes.
- Feel free to swap out the chicken for tofu or shrimp for a different protein option.
- To make this dish gluten-free, ensure that your coconut aminos are certified gluten-free.
Expert Tips for the Best Results:
- Marinate the chicken in a mixture of coconut aminos, ginger, and garlic for extra flavor.
- Use a wok for stir-frying to ensure even cooking and a better texture.
- Don’t overcook the vegetables to maintain their crispness.
Serving Suggestions:
This Chicken Stir Fry pairs perfectly with steamed white rice or cauliflower rice. For a complete meal, serve with a side of steamed broccoli or a cucumber salad. Pair with a refreshing glass of iced green tea for a delicious and satisfying meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water or broth to prevent sticking.
Frequently Asked Questions:
- Can I use soy sauce instead of coconut aminos?
- Yes, you can substitute soy sauce for coconut aminos, but be aware that soy sauce is saltier, so adjust the amount accordingly.
- Can I use frozen vegetables in this recipe?
- Frozen vegetables can be used, but fresh vegetables will provide a better texture and flavor.
- Can I make this stir fry ahead of time?
- Yes, this stir fry can be made ahead of time and reheated when ready to serve.
Conclusion:
Now that you have all the tips and tricks to make the perfect Chicken Stir Fry with Coconut Aminos, what are you waiting for? Give this recipe a try and impress your family and friends with a flavorful and satisfying meal. Don’t forget to share your feedback and let us know how it turned out!
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Chicken Stir Fry with Coconut Aminos Recipe
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
Description
This Chicken Stir Fry with Coconut Aminos recipe is a flavorful and healthy dish packed with protein and colorful veggies. The combination of coconut aminos, garlic, and ginger creates a delicious sauce that coats the tender chicken and crisp vegetables perfectly.
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
- Prepare the Sauce: In a small bowl, mix together coconut aminos, tomato paste, honey, garlic, ginger, red pepper flakes, black pepper, and salt. Set aside.
- Stir Fry: In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add chicken strips and cook until browned and cooked through. Remove from the pan and set aside.
- Add Veggies: Heat the remaining oil in the same pan. Add bell peppers, snap peas, and white parts of green onions. Stir fry until vegetables are tender-crisp.
- Combine: Return the chicken to the pan. Pour the prepared sauce over the chicken and veggies. Stir well to coat everything in the sauce.
- Serve: Serve the Chicken Stir Fry over cooked rice, garnished with green onion tops and sesame seeds.
Notes
- You can customize this stir fry with your favorite vegetables like broccoli, carrots, or mushrooms.
- For a spicier kick, add more crushed red pepper flakes or a dash of sriracha sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 65 mg