Name: Chicken and Broccoli Stir-Fry Without Soy Sauce
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 4
Ingredients: 1 lb boneless skinless chicken breast, cut into bite-size pieces; 3 cups broccoli florets; 1 red bell pepper, sliced; 1 cup sugar snap peas; 2 tbsp neutral oil, divided; 3 tbsp coconut aminos explicitly labeled alcohol-free; 1 tbsp honey; 1 tbsp fresh lime juice; 1 tbsp grated fresh ginger; 2 minced garlic cloves; 1 tsp toasted sesame oil; 1 tsp cornstarch mixed with 2 tbsp cool water; 1 tbsp sesame seeds and 2 sliced scallions

About this recipe

Make chicken and broccoli stir-fry without soy sauce using coconut aminos explicitly labeled alcohol-free, fresh ginger, lime and sesame. The chicken cooks first, followed by the vegetables, then everything is coated in the homemade sauce. The 28-minute estimate does not include an optional rice side.

How to keep chicken juicy

Cut chicken into similar-size pieces and pat them dry before they hit the hot skillet. Cook in two batches if the pan is small, then use a food thermometer to confirm the thickest piece reaches 165°F. Rest it briefly while the vegetables finish.

A sauce that coats instead of pooling

Mix the cornstarch with cold water before pouring it into the bubbling sauce. Stir until the sauce glazes the chicken and vegetables. This sauce uses coconut aminos explicitly labeled alcohol-free with fresh lime, ginger and garlic.

Mix the sauce before heating the pan

Measure coconut aminos, honey, lime, ginger, garlic and sesame oil into one small bowl. Keep the cornstarch and cool water in a separate cup. Stir-frying moves quickly, so setting out both mixtures prevents a pause while the vegetables cook.

Prepare vegetables for even cooking

Cut the broccoli into small, similar florets and slice the red pepper before you start. Keep the chicken pieces evenly sized too. If the skillet is crowded, work in batches rather than adding extra liquid, which makes browning harder.

Fix a thin sauce or a watery pan

First let excess vegetable water evaporate. Stir the cornstarch slurry again before adding it, because it settles while standing. Bring the sauce to a simmer and toss until it coats the ingredients; a sauce that has not heated through may remain thin.

Helpful cooking tips

Swap snap peas for sliced carrots, adding carrots early so they soften.

Use coconut aminos explicitly labeled alcohol-free, and check every packaged ingredient label. Contains sesame; check the sauce label for other allergens.

For this recipe choose packaged ingredients labeled alcohol-free and free of porcine ingredients, including sauces, broth, cheese and seasonings where used.

Frequently asked questions

What replaces soy sauce in this stir-fry?

The recipe uses 3 tablespoons of coconut aminos explicitly labeled alcohol-free. Brands vary, so check the ingredient list instead of assuming every coconut aminos product meets the same requirements.

Is this chicken stir-fry soy-free?

The recipe does not call for soy sauce, but suitability for an allergy depends on every product and cross-contact information. Check all labels; this page does not certify the dish as allergen-free.

Can I use frozen broccoli?

Yes. Thaw and dry it first. Extra surface water can dilute the sauce and cause the vegetables to steam rather than brown.

Is the rice included in the cooking time?

No. Rice is an optional serving suggestion. Cook a side separately or warm already-cooked rice according to its instructions.

How do I know the chicken is cooked?

Check the thickest pieces with a food thermometer. The recipe calls for an internal temperature of 165°F; the cooking time is an estimate, not a substitute for checking.