Last Updated on April 29, 2026 by Deliciously Organic Editor
Pecan Chicken Stir Fry was a regular dinner staple in my house when I was a kid. My mom would get out the wok, fry up the pecans, and stir-fry in the bell peppers and chicken in a savory sauce.
The pecans turn extra buttery and crispy from the quick fry and provide a fabulous compliment to the savory chicken and sweet peppers.
You can serve it alone, with cauliflower fried “rice,” or properly prepared rice (if you can tolerate rice). I hope your family loves it just as much as mine does!
Pecan Chicken Stir Fry (Gluten-Free)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4-6
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Chicken:
- 1 clove garlic, chopped
- 2 tablespoons sherry
- 1 tablespoon arrowroot
- 1 egg white
- 1 tablespoon fermented tamari or coconut aminos
- 4 chicken breasts, sliced
For the Sauce:
- 1 teaspoon coconut sugar or honey
- 1 1/2 teaspoons coconut vinegar or rice vinegar if you can tolerate rice
- 1/4 cup chicken stock
- 1 tablespoon tamari or coconut aminos
- 1 tablespoon arrowroot
- 1/4 cup tallow or lard for frying
- 1 cup whole pecans (you can also use pecan pieces)
- 2 red bell peppers, cut into 1/2 inch thick slices
Instructions
- Place the garlic, sherry, arrowroot, egg white, tamari, and chicken in a shallow dish. Toss to combine and let marinate for 30 minutes (or place in the fridge and marinate for up to 4 hours).
- Whisk all sauce ingredients in a small bowl and set aside.
- Heat the lard in a large skillet over medium-high heat. Add the pecans and fry until golden, about 1-2 minutes. Remove with a slotted spoon and place in a serving bowl or dish.
- Add the peppers to the skillet and stir-fry for 2-3 minutes. Using a pair of tongs, remove the peppers and place them in the serving dish with the pecans. Place the chicken in the skillet and cook until no longer pink. Add the pecans and peppers back to the skillet and pour the sauce over the top. Lower the heat to low and stir until the sauce coats the stir-fry, about 1 minute. Serve immediately.
Notes
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
Could you use coconut oil in place of the tallow or lard? Also, out of curiosity, why just egg white as opposed to the whole egg? Sounds like another delicious recipe, can’t wait to try it!
Coconut oil would work nicely, but I’d lower the temp in the pan because coconut oil has a lower smoking point. The egg white coats the chicken more nicely than the whole egg, but if you wanted to use the entire egg, you certainly can give it a try! 🙂
Made this tonight delicious!!! Used EVOO instead of lard and used Coconut aminos not Tamari. My husband loved it.
Do you have a Sherry brand you recommend? How do you store the sherry, and how long does it keep?
I don’t drink sherry, so I purchase a very economical bottle for stir-fry marinades (it makes huge difference in the flavor!), called “Taylor”.
I do drink sherry and there is a difference between dry sherry and cream sherry. Use dry sherry for cooking…..cream sherry is very sweet. I store mine in a cupboard (think cool and dark) and it pretty much keeps forever. I also get Taylor. It’s inexpensive, but drinkable. And never, never, never use cooking sherry. It’s full of salt and who knows what else!
I don’t have a question about this recipe, other than it looks yummy. I was trying to find your recipe for the dairy free coffee creamer. All I can find is the recipe for the date paste. Can you redirect me to where it is. Thank you
Katherine-
Here it is:
https://deliciouslyorganic.net/homemade-coffee-creamer/
Just made this with white wine vinegar instead of the coconut vinegar since I didn’t have that or rice vinegar on hand. Still delicious!
So glad you enjoyed it!