Low Acid Chicken Stir Fry

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.

Try More Recipes:

• Low Acid Cod Recipe
• Low Acid Coleslaw Recipe
• Low Acid Chicken Curry

Low Acid Chicken Stir Fry

Recipe by Evelyn ReedCourse: Low Acid RecipesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

340

kcal

A gentle, stomach-friendly stir fry using reflux-safe swaps like coconut aminos, garlic-infused oil, and alkaline vegetables.

Ingredients

• 1 lb chicken breast, diced
  

• 1 head broccoli, small florets
  

• 1 small zucchini, chopped
  

• 1½ Tbsp garlic-infused oil
  

• ⅓ cup raw cashews
  

• ½ cup coconut aminos
  

• 1 Tbsp pure maple syrup
  

• 1 Tbsp avocado oil

Directions

• In a small bowl, whisk coconut aminos and maple syrup.
  
• Heat avocado oil in skillet over medium-high. Add broccoli and zucchini. Cook 4–5 minutes.
  
• Add chicken and garlic-infused oil. Cook 7–8 minutes, until cooked through.
  
• Stir in cashews. Pour sauce over. Simmer 5 minutes.
  
• Serve warm. Store leftovers in fridge or freezer.