As the evenings cool and fall rolls in, there’s something comforting about a sizzling stir fry on the stove. This 30-Minute Gluten Free Chicken Stir Fry has become one of my most-requested weeknight recipes. It’s fast to prepare, packed with seasonal vegetables, and so satisfying you’ll want to make it again tomorrow.
I created this stir fry after receiving tons of love on my Quick Gluten-Free Chicken Stir Fry with Veggies. I wanted something just as easy but with bolder flavor and even more crisp, colorful veggies. Whether you’re cooking for your family or meal prepping for the week, this dish delivers.
30-Minute Gluten Free Chicken Stir Fry
Equipment
- large skillet or wok
- cutting board
- knife
- mixing bowl
- whisk
- spatula
Ingredients
- 1 lb boneless skinless chicken breast, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1 carrot, julienned
- 0.5 red onion, thinly sliced
- 0.25 cup tamari (gluten-free soy sauce alternative)
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch
- 2 tbsp water (for slurry)
- 2 tbsp neutral oil (like avocado or light olive oil)
- sesame seeds (optional topping)
- green onions (optional topping)
Instructions
- Slice chicken into thin strips for fast cooking. Wash and chop your vegetables so everything’s ready to go before you heat the pan.
- In a small bowl, whisk together tamari, rice vinegar, sesame oil, honey, garlic, and ginger. Stir in the cornstarch slurry (cornstarch + water) to help thicken the sauce later.
- In a large skillet or wok over medium-high heat, add 1 tbsp oil. Cook the chicken until lightly browned and cooked through, about 5–6 minutes. Remove from the pan and set aside.
- Add the remaining oil and all the chopped vegetables. Stir fry for 4–5 minutes, just until they’re tender-crisp. Don’t overcook—you want them vibrant and a bit crunchy.
- Return the chicken to the pan. Pour in the stir fry sauce. Stir to coat everything evenly. Let it simmer for 2–3 minutes until the sauce thickens and glazes the chicken and veggies.
- Serve hot over steamed rice, cauliflower rice, or gluten-free noodles. Garnish with sesame seeds and green onions.
Notes
Nutrition
Ingredients You’ll Need
This simple recipe uses pantry staples and fresh veggies you probably already have. Feel free to mix and match based on what’s in season.
Protein
- 1 lb boneless, skinless chicken breast, thinly sliced
Vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 large carrot, julienned
- 1/2 red onion, thinly sliced
Stir Fry Sauce
- 1/4 cup gluten-free tamari
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp honey or maple syrup
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 2 tbsp water
To Cook
- 2 tbsp neutral oil (like avocado oil)
- Garnish: green onions, sesame seeds
This dish also pairs beautifully with recipes like my Sheet Pan Chicken Fajitas or One-Pan Lemon Herb Salmon with Asparagus if you’re planning meals for the week.
Step-by-Step Instructions
1. Prep Everything First
Slice your chicken and vegetables before starting to cook. Stir fries move fast—having everything ready to go makes cooking easy.
2. Mix the Sauce
Whisk together the tamari, vinegar, sesame oil, honey, garlic, ginger, and cornstarch slurry in a small bowl.
3. Cook the Chicken
In a large nonstick skillet or wok, heat 1 tbsp oil over medium-high. Add the chicken and cook until golden brown and cooked through, about 5–6 minutes. Remove from the pan and set aside.
4. Stir Fry the Vegetables
Add the remaining oil to the same pan. Toss in all the vegetables and stir fry for about 4–5 minutes, until they’re just tender but still vibrant.
5. Combine Everything
Return the cooked chicken to the pan. Pour the sauce over everything and stir. Cook another 2–3 minutes until the sauce thickens and glazes the stir fry.
6. Serve
Serve immediately over steamed rice, cauliflower rice, or gluten-free noodles. Top with sesame seeds and green onions for a restaurant-style finish.
If you enjoy dishes like this, try the easy and comforting Simple Beef and Broccoli (Gluten-Free) as a backup for meat-free nights.
Tips for Perfect Stir Fry Every Time
- Use high heat for the best veggie texture crisp on the outside, tender inside.
- Don’t overcook the vegetables. They should still have some bite.
- Prep first, cook second: everything should be chopped and ready to go.
- Sauce too thick? Just add a splash of water or tamari to thin it.
- Want to bulk it up? Toss in some rice noodles or leftover quinoa.
For packed lunches, pair this dish with my Easy Chicken and Veggie Lunch Boxes, which use many of the same ingredients.
Easy Variations to Try
This recipe is wonderfully flexible. Here are some tasty ideas:
- Tofu instead of chicken? Absolutely! Press and cube it first, then pan-fry until golden.
- Spicy version: Add red pepper flakes or a spoonful of chili garlic sauce to the stir fry sauce.
- Add crunch: Top with chopped cashews or peanuts for texture.
- Asian fusion: Try a drizzle of peanut sauce like in my Thai Coconut Curry Shrimp for a flavor twist.
And if you’re in a dinner rut, this recipe fits perfectly into the ideas shared in Easy Gluten-Free Dinner Recipes.
Storage and Reheating Tips
This stir fry is meal-prep gold. Here’s how to store it safely and deliciously:
- Refrigerator: Store in a sealed container for up to 4 days.
- Freezer: Freeze in single portions up to 2 months.
- Reheat: Gently warm on the stovetop or in the microwave with a splash of water to loosen the sauce.
Need another great freezer meal? You’ll love the Baked Parmesan Crusted Chicken another gluten-free favorite perfect for batch cooking.
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, but thaw and drain them first to prevent excess water in the stir fry.
What’s the best substitute for tamari?
Use coconut aminos or any gluten-free soy sauce alternative. Just adjust to taste.
Is this kid-friendly?
Very! It’s mildly sweet and savory. Skip spicy add-ins if serving children.
Can I double the recipe?
Definitely. Just cook the chicken in two batches so it sears, not steams.
Final Thoughts
This 30-Minute Gluten Free Chicken Stir Fry is the kind of recipe you keep coming back to. It’s colorful, nourishing, and comes together faster than takeout. Whether you’re gluten-free by choice or necessity, this recipe proves you don’t have to sacrifice flavor or time.
If you liked this, check out my Thai Coconut Curry Shrimp or the comfort classic Baked Parmesan Crusted Chicken for more quick, flavorful meals.