Soy Free Chicken Stir Fry

Ingredients

• 4chicken breasts, cut into bite-sized pieces
• 30 ml (2 tbsp)olive oil
• 2 largebell peppers, chopped
• 15 ml (1 tbsp)minced garlic
• 15 ml (1 tbsp)ginger, grated, minced or puréed
• 12.5 g (1 tbsp)brown sugar
• 240 ml (1 cup)chicken broth
• 120 ml (1/2 cup)Coconut Secret Garlic Sauce & Marinade
• 32 g (1/4 cup)cornflour
• 555 g (3 cups)jasmine rice, steamed according to the packet directions

Instructions

1. 1

   Cut the chicken

   Cut the raw chicken breasts into bite-sized pieces.

2. 2

   Chop the peppers

   Cut or dice the bell peppers into bite-sized pieces.

3. 3

   Mix the thickener

   Put the chicken broth and cornflour in a bowl with a tight-fitting lid. Secure the lid and shake vigorously until no lumps remain.

4. 4

   Heat the oil

   Add the olive oil, or another preferred cooking oil, to a wok and heat over medium-high heat.

5. 5

   Cook the chicken

   Add the chicken and stir-fry for approximately 2–5 minutes, until it has turned white and no pink is visible.

6. 6

   Cook the peppers

   Stir in the chopped bell peppers and cook for approximately 2 minutes, or until they reach your preferred texture.

7. 7

   Lower the heat

   Reduce the heat to medium-low.

8. 8

   Add aromatics

   Stir in the minced garlic and ginger.

9. 9

   Pour in broth

   While stirring continuously, add the chicken broth and cornflour mixture to the wok with the chicken and vegetables.

10. 10

    Add garlic sauce

    Pour in the Coconut Secret Garlic Sauce & Marinade.

11. 11

    Stir in sugar

    Add the brown sugar and stir until it is thoroughly mixed with the chicken, vegetables and sauce.

12. 12

    Thicken the sauce

    Simmer until the sauce thickens.

13. 13

    Serve with rice

    Serve the stir-fry over steamed jasmine rice.

What is soy-free chicken stir-fry?

Stir-frying is a quick-cooking method associated with several Asian cuisines, using a hot pan or wok to cook ingredients while they are moved frequently. This version replaces the usual soy-based sauce with a garlic sauce and marinade.

Chicken and peppers make a straightforward combination, while a cornflour-thickened broth helps coat them in sauce. Served over jasmine rice, it makes a filling one-pan-style meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 463 calories, 30g protein, 68g carbs, 7g fat.

The rice and brown sugar contribute most of the carbohydrates, while olive oil supplies most of the fat. Chicken provides much of the protein, with the sauce and broth also contributing to the overall nutrition. For a more balanced plate, add a side of steamed vegetables or include extra vegetables in the stir-fry.

The sauce and its ingredients

Garlic sauce: The Coconut Secret Garlic Sauce & Marinade supplies the recipe’s distinctive savoury flavour. Check the product label if you need to confirm that a particular bottle suits your dietary requirements.

Broth and cornflour: Shaking them together before they go into the wok helps disperse the cornflour and reduce lumps. Keep stirring as you add the mixture so it blends into the sauce.

Get the ingredients ready first

Chicken pieces: Cut them to a similar size so they cook at roughly the same rate. Keep raw chicken separate from the cooked rice and other ready-to-eat ingredients.

Peppers: Bite-sized pieces are easy to stir-fry and serve. Have the garlic and ginger ready too, as they go into the wok after the peppers.

Build the stir-fry in stages

Chicken first: Start with the wok over medium-high heat and cook the chicken until it is white throughout and no pink remains, about 2–5 minutes as specified in the method.

Aromatics next: Lower the heat to medium-low before adding garlic and ginger. Stirring in the broth mixture and sauce afterwards gives the cornflour time to thicken the liquid as it simmers.

Choose your preferred texture

Peppers: The recipe gives about 2 minutes of cooking, but you can stop when the pieces reach the texture you like. A shorter cook keeps them firmer; more time softens them.

Sauce: Simmer until it thickens, stirring to keep it evenly combined. If it thickens quickly, take the wok off the heat once it coats the chicken and vegetables.

Plan the rice alongside the wok

Rice timing: Steam the jasmine rice according to its packet directions while preparing the stir-fry. Starting it first helps make sure it is ready when the sauce finishes.

Serving: Spoon the chicken and peppers over a bed of rice so the sauce can flavour the grains. The recipe’s listed total time is 40 minutes.

What to serve with it

The jasmine rice is the recipe’s suggested accompaniment and makes the dish a complete, filling plate. For extra vegetables, serve a simple side of steamed greens or add other vegetables to the wok as the method allows.

Recipe notes & tips

• Cut the chicken and peppers into similar-sized pieces for more even cooking.
• Shake the broth and cornflour together until smooth before adding them to the wok.
• Keep the chicken moving in the wok so it cooks evenly.
• Lower the heat before adding the garlic and ginger to help prevent them from catching.
• Stir continuously while pouring in the broth mixture to help keep the sauce smooth.
• Steam the rice according to its packet directions while you prepare the stir-fry.

Variations

• Add vegetables: Stir in other vegetables along with the peppers and cook them to your preferred texture.
• Change the rice: Serve with another steamed rice variety if jasmine rice is unavailable.
• Adjust the sweetness: Use less brown sugar for a less sweet sauce.
• Use another oil: Replace the olive oil with your preferred cooking oil.
• Make it ginger-forward: Use the grated or minced ginger option for a more noticeable ginger texture.

Common mistakes to avoid

• Lumpy thickener: Shake the broth and cornflour vigorously in a lidded bowl until no lumps are visible.
• Uneven chicken pieces: Cut the breasts into similar-sized bites so they finish cooking together.
• Overcooked peppers: Start checking their texture after about 2 minutes and stop when they suit your preference.
• Burnt aromatics: Reduce the heat to medium-low before stirring in the garlic and ginger.
• Lumpy sauce: Add the broth mixture while stirring continuously.
• Undercooked chicken: Cook until the meat is white and no pink is visible before adding the other ingredients.

How to store

Refrigerate leftovers promptly in an airtight container and use within 3–4 days. Reheat until piping hot, stirring to warm the chicken and sauce evenly; store the rice separately if convenient.

Frequently asked questions