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
Easy Chicken Stir-Fry (without soy sauce)
- Yield: 4 servings
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 or shredded cabbage
- 2 cloves garlic, minced
- 1 large egg, whisked
- Hot cooked rice
- Toppings: Cashews, Chopped Cilantro, Sliced Jalapeno, and Lime Wedges (optional)
Instructions
- Make stir-fry sauce by combining juices, ginger, Sriracha, peanut butter, and salt. Set aside.
- 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.
- 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.
- 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
Like this stir fry without soy sauce? Try this easy dinner recipe:
Simple Microwave Salmon
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