This stir fry is juicy, tender, and full of wholesome crunch. Swapping acidic ingredients with GERD-safe options makes it ideal for anyone following a low acid lifestyle. It’s easy to cook, gentle on digestion, and perfect for a quick, heartburn-friendly dinner. The coconut aminos add a sweet umami flavor without the acidity of soy sauce, while maple syrup and garlic-infused oil bring balanced taste without triggering reflux.

Ingredients Needed:

1 lb chicken breast: boneless, skinless, diced into 1-inch pieces.
1 head broccoli: cut into small florets.
1 small zucchini: chopped (instead of bell pepper).
1½ Tbsp garlic-infused oil: adds flavor without acidity.
⅓ cup raw cashews: adds crunch and protein.
½ cup coconut aminos: low-acid soy sauce alternative.
1 Tbsp pure maple syrup: gentle sweetness, reflux-safe.
1 Tbsp avocado oil: light, neutral oil, easy on digestion.

How To Make Low Acid Chicken Stir Fry:

Make the Sauce:
In a small bowl, whisk together coconut aminos and maple syrup. Set aside.

Sauté the Veggies:
In a large skillet over medium-high heat, warm avocado oil. Add broccoli and zucchini. Cook, stirring often, for 4–5 minutes until tender-crisp.

Cook the Chicken:
Add the diced chicken and garlic-infused oil to the skillet. Cook, stirring occasionally, for 7–8 minutes until golden brown and cooked through.

Add Cashews & Sauce:
Stir in cashews. Pour the sauce over everything. Simmer gently for 5 minutes until sauce slightly thickens.

Recipe Tips:

Use coconut aminos instead of soy sauce for a reflux-conscious stir fry.
Garlic-infused oil gives flavor without triggering acid.
Stick to green vegetables like broccoli and zucchini—these are alkaline and heartburn-friendly.
Don’t overcook chicken—this keeps it juicy and gentle on digestion.
Use non-stick cookware to avoid extra oils if needed.

How to Store & Reheat:

Room Temperature: Do not leave out for more than 1 hour.
Fridge: Store in airtight container for up to 3 days.
Freezer: Freeze in portions up to 2 months. Reheat gently in skillet or microwave until warm.

Nutrition Facts (approx. per serving):

Calories: 340
Sodium: 190 mg
Protein: 32 g
Fat: 18 g
Carbs: 15 g
Fibre: 3 g
Sugar: 5 g

FAQs:

What sauces are best for low acid stir fry?
Use coconut aminos instead of soy sauce. It’s lower in acid and sodium, and gentle on the stomach.

Can I eat stir fry if I have GERD?
Yes, with adjustments. Avoid acidic sauces, spicy seasonings, and high-fat meats. Use alkaline veggies and reflux-safe oils.

Is garlic okay on a low acid diet?
Whole garlic is acidic. Use garlic-infused oil for flavor without triggering heartburn.

What vegetables are low acid for stir fry?
Broccoli, zucchini, carrots, and green beans are all reflux-safe and low-trigger.

Can I meal prep this stir fry?
Yes. It stores well in the fridge and freezer, making it great for acid-reflux friendly meal prep.

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