Soy-Free Chicken and Vegetable Stir Fry
A quick weeknight meal featuring thinly sliced chicken and colorful vegetables in a garlic-lime sauce, perfect for meal prep. This asian-inspired whole30 (whole30) ready in about 30 minutes pairs tablespoons, divided avocado oil, thinly sliced red bell pepper, florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, boneless, skinless, thinly sliced chicken breast
- 2 tablespoons, divided avocado oil
- 1, thinly sliced red bell pepper
- 1 cup, florets broccoli
- 1 medium, sliced into half-moons zucchini
- 3 cloves, minced garlic
- 2 tablespoons lime juice
- 1 tablespoon coconut aminos
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside.
- Step 2: Add remaining 1 tablespoon avocado oil to skillet. Add minced garlic and red pepper flakes, and stir for 30 seconds until fragrant. Add sliced bell pepper, broccoli, and zucchini. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
- Step 3: Return cooked chicken to skillet. Add lime juice, coconut aminos, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Toss until sauce thickens slightly and coats ingredients, about 2 minutes.
Frequently asked questions
How long does Soy-Free Chicken and Vegetable Stir Fry take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Soy-Free Chicken and Vegetable Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced red bell pepper from drying out.
Can I substitute ingredients in Soy-Free Chicken and Vegetable Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Soy-Free Chicken and Vegetable Stir Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Soy-Free Chicken and Vegetable Stir Fry whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best stir fry I've made in ages, and soy-free too!
- ★★★★★
The chicken was so tender and the vegetables were crisp.
- ★★★★★
Made it for my Whole30 challenge and it was a hit.
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