Name: Chicken and Veggie Stir-Fry with Coconut Aminos
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Asian-American
Ingredients: ¼ tsp salt; 1 cup broccoli florets; 1 large carrot; 1 lb chicken breast; 1 medium bell pepper; 1 tsp grated ginger; 1 tsp sesame seeds; 2 cloves garlic, minced; 2 tbsp olive oil; 3 tbsp coconut aminos

This Chicken and Veggie Stir-Fry with Coconut Aminos features tender chicken and crisp veggies in a savory, soy-free sauce. Perfect for a quick dinner, it’s an easy recipe that blends fresh flavors into a nutritious, gluten-free meal.

Why You’ll Love This Recipe

This chicken and veggie stir-fry with coconut aminos is a nutritious, healthy dinner that combines tender chicken with crisp veggies in a savory, soy-free sauce, offering a quick and delicious gluten-free meal. Easy to prepare and perfect for busy nights, it’s packed with protein and vitamins. Versatile and flavorful, it provides a guilt-free indulgence that’s both wholesome and tasty.

Recipe Tips and Tricks

Marinate Chicken: Enhances flavor and tenderness.
Cook in Batches: Prevents veggies from steaming instead of frying.
Use High Heat: Boosts the stir-fry flavor.
Don’t Overcrowd: Allows veggies to caramelize properly.
Check Seasoning: Taste and adjust coconut aminos as needed.
Serve Fresh: Maximizes the chicken-veggie contrast.
Store Components Separately: Keeps rice and stir-fry crisp if needed.
Reheat Gently: Restores texture without overcooking.
Add Nuts for Crunch: Boosts texture if desired.
Slice Veggies Thinly: Ensures even cooking.

Yield: 4 servings

Chicken and Veggie Stir-Fry with Coconut Aminos

Tender chicken and veggie stir-fry with coconut aminos, healthy dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

¼ tsp salt
1 cup broccoli florets
1 large carrot
1 lb chicken breast
1 medium bell pepper
1 tsp grated ginger
1 tsp sesame seeds
2 cloves garlic, minced
2 tbsp olive oil
3 tbsp coconut aminos

Instructions

Prep the Chicken: Slice chicken breast thinly and marinate with 1 tbsp coconut aminos for 10 minutes.
Prep the Veggies: Slice bell pepper, cut broccoli into florets, and julienne the carrot.
Heat the Pan: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat.
Cook the Chicken: Add marinated chicken and stir-fry for 5-7 minutes until fully cooked. Remove and set aside.
Sauté Aromatics: In the same pan, add remaining 1 tbsp olive oil. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add Veggies: Stir in bell pepper, broccoli, and carrot, cooking for 4-5 minutes until crisp-tender.
Combine Ingredients: Return the chicken to the pan, pouring in the remaining 2 tbsp coconut aminos and sprinkling with salt.
Stir-Fry Together: Toss everything together for 2-3 minutes to coat evenly and heat through.
Rest the Dish: Remove from heat and let rest for 5 minutes to allow flavors to meld.
Serve and Enjoy: Sprinkle with sesame seeds, serve warm, and savor this fresh, savory stir-fry!

Notes

Marinate chicken for flavor; cook in batches for even frying.
Use high heat for best results; slice veggies thinly for quick cooking.
Store leftovers separately to maintain freshness; reheat gently to preserve texture.
This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 287Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 96mgSodium 454mgCarbohydrates 9gFiber 2gSugar 4gProtein 37g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken Breast (1 lb): Sliced thinly for quick cooking.
Coconut Aminos (3 tbsp): Soy-free sauce for umami.
Bell Pepper (1 medium): Sliced for sweetness.
Broccoli (1 cup): Florets for freshness.
Carrot (1 large): Julienned for crunch.
Olive Oil (2 tbsp): Extra virgin for cooking.
Garlic (2 cloves): Minced for aromatic depth.
Ginger (1 tsp, grated): Fresh for zesty flavor.
Salt (¼ tsp): Enhances flavor; adjust to taste.
Sesame Seeds (1 tsp): For garnish and crunch.

Variations and Substitutions

Chicken Swap: Use shrimp or tofu.
Veggie Swap: Add snap peas or zucchini.
Coconut Aminos Swap: Replace with tamari for soy option.
Oil Swap: Use sesame oil or omit for oil-free.
Spice Swap: Add chili flakes or hoisin for heat.
Grain Add-In: Serve over cauliflower rice or quinoa.
Nut Swap: Use peanuts or almonds instead of sesame seeds.
Low-Sodium: Reduce or skip salt based on coconut aminos.

Storage Options

Refrigerator: Store chicken and veggies separately in airtight containers for up to 3 days; reheat on stovetop.
Freezer: Freeze chicken and veggies for up to 1 month; thaw in fridge.
Reheating: Warm on medium heat with a splash of water.