Stir-Fry with Coconut Aminos (Low-Lectin)
This low-lectin stir-fry with coconut aminos is a fresh, colorful, and practical way to enjoy a classic comfort meal without relying on common higher-lectin ingredients like soy sauce, wheat-based sauces, peanuts, cashews, or quickly cooked nightshade-heavy vegetables. By using coconut aminos, stable high-heat oil, properly prepared vegetables, and a simple protein like chicken, this recipe keeps the familiar savory flavor of stir-fry while making thoughtful swaps that may be gentler for digestion. It is a great example of how low-lectin cooking can still be fast, satisfying, and full of everyday flavor.
- Time: 30 min
- Servings: 4
Source: luvmyrecipe.com
Ingredients
- pound pasture-raised chicken breast or thighs, sliced thin
- tablespoons avocado oil
- broccoli florets, lightly steamed
- bok choy, chopped
- medium zucchini, peeled and deseeded, sliced
- carrot, thinly sliced
- garlic, minced
- tablespoon fresh grated ginger
- tablespoons coconut aminos
- teaspoon rice vinegar
- teaspoon toasted sesame oil
- Sea salt to taste
- Optional: sliced green onion tops for garnish