I was diagnosed with a lot of food allergies when I was very young. So many yummy foods, including soy sauce, had to be eliminated from my diet by the time I turned 4 years old. As an 11 year old, I have been craving Asian food practically my whole life! One day, when I was grocery shopping with my dad, I spotted something new on the shelf: Coconut Secret Organic Garlic Sauce & Marinade. That’s the one. We took it home and I got creative in the kitchen. I made what I call, Soy-Free Chicken Stir Fry.
Staying Healthy
Having food allergies can be scary. If you think you have food allergies, don’t wait to talk to your doctor about getting tested.
I make important choices to protect myself like:
- Carrying my asthma inhaler, Benadryl, and epinepherine pen everywhere I go.
- Asking questions at restaurants to make sure I can get a safe meal that hasn’t been cross contaminated.
- Checking labels on the foods I want to eat to make sure the ingredients are safe for me before I eat them.
I try to keep things interesting by finding new ingredients, like this Coconut Secret Organic Garlic Sauce & Marinade, to try in new recipes like this Soy-Free Chicken Stir Fry.
Ingredients for Soy-Free Chicken Stir Fry
- 4 large Chicken Breasts
- 2 tbsp Olive Oil
- 2 large Bell Peppers (red, green, or one of each)
- 1 tbsp Minced Garlic (fresh or jarred)
- 1 tbsp Minced Ginger (fresh or jarred)
- 1 tbsp Brown Sugar
- 1 cup Chicken Broth
- 1/2 cup Coconut Secret Organic Garlic Sauce & Marinade
- 1/4 cup Corn Starch
- 3 cups Jasmine Rice
How to Make Soy-Free Chicken Stir Fry
Cut four large chicken breasts into bite sized pieces.
Cut or dice bell peppers into bite sized pieces.
In a bowl with tight fitting lid, add chicken broth and corn starch. Secure lid and shake vigorously until no lumps are visible.
Add olive oil (or preferred cooking oil) to the wok and heat to medium high setting.
Add cut chicken to the wok and stir fry until the meat has turned white and pink is no longer visible (approximately 2-5 minutes).
Stir in the cut bell peppers (and other optional vegetables) and cook for approximately 2 minutes or until veggies are cooked to your desired level of texture.
Reduce the heat to medium low.
Stir in the minced garlic and ginger.
Add chicken broth and corn starch mixture to the wok with chicken and veggies while continually stirring.
Add Coconut Secret Garlic Sauce & Marinade.
Stir in brown sugar until thoroughly mixed with the meat, veggies, and sauce in the wok.
Simmer until the sauce thickens.
Serve this Soy-Free Chicken Stir Fry over a bed of steamed Jasmine rice.
Enjoy!
If you liked our Soy-Free Chicken Stir Fry, then you’ll love some of our other favorite recipes!
Tasty Gluten Free Chicken Taquitos
Raspberry Cranberry Jello Salad
Soy Free Chicken Stir Fry
Equipment
- 1 Wok
Ingredients
- 4 Chicken Breasts Cut into bite sized pieces.
- 2 tbsp Olive Oil
- 2 large Bell Peppers Chopped.
- 1 tbsp Minced Garlic
- 1 tbsp Ginger Grated, minced, or pureed.
- 1 tbsp Brown Sugar
- 1 cup Chicken Broth
- ½ cup Coconut Secret Garlic Sauce & Marinade
- ¼ cup Corn Starch For thickening.
- 3 cups Jasmine Rice Steamed, according to package directions.
Instructions
Prep
- Cut raw chicken breasts into bite sized pieces.
- Cut or dice bell peppers into bite sized pieces.
- In a bowl with tight fitting lid, add chicken broth and corn starch. Secure lid and shake vigorously until no lumps are visible.
Cook
- Add olive oil (or preferred cooking oil) to the wok and heat to medium high setting.
- Add cut chicken to the wok and stir fry until the meat has turned white and pink is no longer visible (approximately 2-5 minutes).
- Stir in cut bell peppers (and other optional vegetables) and cook for approximately 2 minutes or until veggies are cooked to your desired level of texture.
- Reduce heat to medium low.
- Stir in minced garlic and ginger.
- Add chicken broth and corn starch mixture to the wok with chicken and veggies while continually stirring.
- Add Coconut Secret Garlic Sauce & Marinade.
- Stir in brown sugar until thoroughly mixed with the meat, veggies, and sauce in the wok.
- Simmer until sauce thickens.
Serve
- Serve over bed of steamed Jasmine Rice.
in the USA
