Nut-Free Thai Chicken Stir Fry

Dive into the vibrant flavors of this Nut-Free Thai Chicken Stir Fry, a quick and wholesome dinner that’s bursting with colorful vegetables and tender chicken. Perfect for those with nut allergies, this recipe swaps traditional peanut elements for a rich and zesty sauce made with coconut aminos, lime juice, and a touch of coconut sugar. Crisp red bell peppers, carrots, broccoli, and sugar snap peas are stir-fried to perfection alongside aromatic garlic and ginger, creating a symphony of flavors in every bite. Ready in just 30 minutes and served best over steamed rice or rice noodles, this simple yet satisfying one-pan dish is a family-friendly meal that’s both allergen-conscious and packed with nutrients. Perfect for weeknight dinners or meal prepping, this stir fry proves you don’t need nuts to enjoy classic Thai-inspired cuisine!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast or thighs
• 2 tablespoons Avocado oil (or other neutral oil)
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 1 Red bell pepper, sliced
• 1 large Carrot, julienned
• 2 cups Broccoli florets
• 1 cup Sugar snap peas
• 0.25 cup Coconut aminos
• 2 tablespoons Lime juice, freshly squeezed
• 1 tablespoon Fish sauce (ensure it’s nut-free)
• 2 teaspoons Coconut sugar
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 Green onions, thinly sliced
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Slice the chicken into thin strips for quick cooking. Set aside.

Step 2

In a small bowl, whisk together the coconut aminos, lime juice, fish sauce, and coconut sugar. In another small bowl, mix the cornstarch with water to create a slurry. Set both aside.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes until lightly browned and fully cooked. Remove the chicken from the pan and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of avocado oil. Once hot, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.

Step 5

Add the red bell pepper, carrot, broccoli florets, and sugar snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.

Step 6

Return the cooked chicken to the skillet. Give the sauce mixture a quick stir and pour it over the chicken and vegetables. Toss to coat evenly.

Step 7

Stir in the cornstarch slurry and cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.

Step 8

Remove the stir fry from heat and garnish with sliced green onions and sesame seeds if desired.

Step 9

Serve hot over steamed rice or rice noodles for a complete meal.

Nutrition Facts

Serving size	1164.5 grams (1164.5g)

Amount per serving	% Daily Value*
Calories	1382

Total Fat 46.40g	59%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 0.00g
Cholesterol 386mg	129%
Sodium 3022mg	131%
Total Carbohydrate 74.60g	27%
Dietary Fiber 18.70g	67%
Total Sugars 38.50g
Protein 159.50g	319%

Vitamin D 32IU	159%
Calcium 278mg	21%
Iron 11mg	58%
Potassium 1746mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 47.1%

Carbs: 22.0%