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Chicken and Vegetable Stir Fry | Soy Free and Migraine Friendly
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5 from 4 votes

Spicy Chicken Stir Fry with Sesame Sauce

This spicy chicken stir fry uses vegetables and a soy-free sesame sauce for a quick and healthy weeknight meal. Really easy to make all vegetarian as well.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dinner
Cuisine: Asian
Servings: 4 people
Calories: 489kcal
Author: Alicia


Spicy Sesame Sauce

  • ½ cup coconut aminos See notes in post about options. I use Trader Joe's brand which IS fermented
  • 3 tbsp tahini
  • 1 tsp distilled white vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1.5-2 tsp ground mustard I used 2 but I typically like a more spicy flavor
  • 1 tsp peeled and grated fresh ginger
  • kosher salt to taste

Stir Fry

  • 2 tbsp ghee or butter (if using butter, mix with a oil that can tolerate high heat)
  • 2 lbs boneless, skinless chicken thighs, trimmed of fat and cut into small 1" pieces
  • 2 zucchini, washed and chopped into ½" pieces
  • 2-3 carrots, chopped I used the pre-chopped ones from TJ's cause I'm lazy like that
  • ½ red pepper, chopped into ½" pieces
  • 4 oz mushrooms (if you can tolerate them)
  • 2 green onions, trimmed at the ends and chopped


  • Add all the sauce ingredients to a food processor and blend till combined. Taste and see if you need to add salt. Coconut aminos are a little sweet, so I find a bit of extra salt helps to balance it. The sesame oil and vinegar will also add the "umami" that tends to go missing without using soy sauce. Set aside. 
  • Add ghee (or butter/oil combo) to a skillet or wok on high heat. Add chicken and sear on first side for about 3 minutes, getting a nice caramelization. Toss and cook another 3-4 minutes until cooked through. Transfer cooked chicken to a plate.
  • Add a little more ghee or butter/oil to the same skillet or wok. Add all the vegges except for the green onion and toss. The veggies should take about 3-4 minutes to cook. You still want them a little crisp. 
  • Add the chicken back to the skillet and toss everything together with about 2 tbsp of the sauce. Serve and top with the green onions and a drizzle of the remaining sauce. 


Calories: 489kcal | Carbohydrates: 17g | Protein: 48g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 235mg | Sodium: 915mg | Potassium: 1082mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5811IU | Vitamin C: 40mg | Calcium: 65mg | Iron: 3mg