Easy Chicken Stir-Fry (without soy sauce)

This simple stir fry without soy sauce recipe is a perfect easy weeknight dinner recipe.

Growing up, I recall that one of my mom’s more popular dinners was stir fry. 

While I don’t remember a ton about what she put in her stir fry, I do remember the cabbage. 

I grew up in a small town in Alabama. We didn’t have bok choy or any variations of Chinese cabbage in our supermarkets (and I doubt they do today.) So Mom used cabbage.

A lot of cabbage.

And I remember loving it. She also used ample amounts of soy sauce, but when developing this recipe I found I had none on hand.

I improvised — just like I’m sure mom would’ve done — and came up with this simple recipe for the perfect easy weeknight dinner recipe.

Frequently Asked Questions about making a stir fry without soy sauce

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Easy Chicken Stir-Fry (without soy sauce)

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• Author: Regan Jones, RDN
• Yield: 4 servings

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Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 1 teaspoon freshly grated ginger
• 1 tablespoon Sriracha
• 2 tablespoons peanut butter
• Salt (to taste)
• 1 tablespoon olive oil
• 1 pound chicken breast, cut into pieces
• 1/2 pound coleslaw mix, shredded cabbage or broccoli and pepper stir-fry blend
• 2 cloves garlic, minced
• 1 large egg, whisked
• Hot cooked rice
• Toppings: Cashews, Chopped Cilantro, Sliced Jalapeno, and Lime Wedges (optional)

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Instructions

1. Make stir-fry sauce by combining juices, ginger, Sriracha, peanut butter, and salt. Set aside.
2. Heat oil in a large non-stick skillet or wok; add chicken and cook 3 to 5 minutes or until lightly browned. Add coleslaw mix and garlic; sauté until cabbage is crisp-tender.
3. Create a small well in the center of the pan; add the whisked egg. Gently scrambled the egg in the well, then incorporate into the stir-fry.
4. Stir in sauce; mix well and cook until chicken is done. Top with cashews, cilantro, and lime wedges, if desired. Serve over rice.

• Category: Dinner
• Method: Stir-Fry

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