Gluten Free Chicken Stir Fry with Veggies is one of those dishes that brings comfort without complication. As the leaves start to fall and the air turns crisp, I find myself craving meals that are warm, colorful, and packed with nutrition. This quick stir fry ticks all those boxes, and it’s been a reader favorite for years.
Ciao! I’m Matteo Romano, a Tuscan-born chef now living in the U.S. I spent years working in traditional kitchens making pasta and bread from scratch. But after struggling with fatigue for too long, I discovered I was gluten-intolerant. That diagnosis flipped my world, and my cooking, on its head. I was determined not to give up the Italian soul of my food. So I began rebuilding my recipes, like this gluten free chicken stir fry with veggies, to be both nourishing and satisfying.
What I love about this dish is its simplicity. With tender chicken, vibrant seasonal vegetables, and a flavorful sauce, it’s the kind of meal that comes together in 30 minutes but feels like something special. Whether you’re cooking for one, meal prepping for the week, or feeding a family, this stir fry offers bold flavor and vibrant nutrition, without gluten or stress.
Gluten Free Chicken Stir Fry with Veggies
Equipment
- Wok or large skillet
- knife
- cutting board
- small bowl
Ingredients
For the Stir Fry
- 1 lb boneless, skinless chicken breast or thighs sliced into strips
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 1 medium carrot peeled and julienned
- 2 tbsp avocado or olive oil
- 2 green onions sliced, white and green parts separated
For the Gluten-Free Sauce
- 1/4 cup gluten-free tamari or coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1 tsp freshly grated ginger
- 2 cloves garlic minced
- 1 tbsp cornstarch plus 2 tbsp water for slurry
Instructions
- In a small bowl, whisk together tamari, rice vinegar, honey, sesame oil, garlic, and ginger. In a separate cup, mix cornstarch and water for slurry. Set both aside.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and sear 5–7 minutes until golden and cooked through. Remove and set aside.
- Add remaining oil to the pan. Sauté broccoli, bell peppers, carrots, and snow peas for 4–5 minutes until crisp-tender.
- Return chicken to the pan. Add sauce and stir to coat. Pour in slurry and cook 1–2 minutes until sauce thickens. Garnish with green onions and serve.
Notes
Nutrition
Ingredients for Gluten Free Chicken Stir Fry with Veggies
Here’s everything you’ll need to make a delicious gluten free chicken stir fry with veggies. Use fresh, organic produce when possible, and opt for halal chicken if that’s part of your lifestyle.
For the stir fry:
- 1 lb boneless, skinless chicken breast or thighs, sliced into strips
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 1 medium carrot, peeled and julienned
- 2 tablespoons avocado or olive oil
- 2 green onions, sliced (white and green parts separated)
For the gluten-free sauce:
- 1/4 cup gluten-free tamari or coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
Want to serve this over something? I recommend jasmine rice, cauliflower rice, or gluten-free noodles.
Looking for more one-pan dinner ideas? You might also love my lemon herb gluten-free chicken skillet and gluten-free one pot green chili chicken rice.
Step-by-Step Instructions
Making this gluten free chicken stir fry with veggies is straightforward, even for beginner cooks. Here’s how to bring it all together.
1. Make the sauce:
In a small bowl, whisk together tamari, rice vinegar, honey, sesame oil, garlic, and ginger. In a separate cup, stir the cornstarch and water to make a slurry. Set both aside.
2. Cook the chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5–7 minutes. Remove from the pan and set aside.
3. Sauté the vegetables:
In the same pan, add the remaining oil. Toss in the broccoli, bell peppers, carrots, and snow peas. Cook for 4–5 minutes, stirring frequently, until they’re tender but still crisp.
4. Combine everything:
Return the chicken to the pan. Pour the sauce over and stir to coat. Add the cornstarch slurry and cook for 1–2 minutes more, until the sauce thickens and glazes the stir fry. Top with green onions and serve hot.
For a crispier veggie texture, keep your heat high and stir continuously. Stir fry is all about timing, have everything prepped before you start!
Tips for Success
Slice evenly: Cut your chicken and vegetables into similar-sized pieces so they cook evenly.
Use high heat: A proper stir fry needs a hot pan. This sears the chicken and gives the veggies that signature bite.
Don’t overcrowd the pan: Cook in batches if needed. Crowding leads to steaming, not stir-frying.
Make it ahead: Chop all your ingredients and store them in separate containers. You can even pre-make the sauce and keep it in the fridge for up to 4 days.
Need a family-friendly side? My gluten-free chicken tenders or easy chicken and veggie lunch boxes pair wonderfully with this meal.
Possible Variations
This gluten free chicken stir fry with veggies is highly adaptable. Try these swaps to make it your own:
Protein swaps:
- Use shrimp, tofu, or thinly sliced beef.
- For a vegetarian version, double up on the veggies and add tempeh.
Vegetable ideas:
- Zucchini, mushrooms, or baby corn are great options.
- Stir in spinach or kale at the end for extra greens.
Sauce twists:
- Add chili paste or sriracha for spice.
- Sub lemon juice for vinegar if you want more brightness.
If you enjoy fusion flavors, check out my gluten-free orange chicken or gluten-free chicken taquitos for weeknight variety.
How to Store and Reheat
This dish keeps well, making it perfect for meal prep.
To store:
- Cool completely before transferring to airtight containers.
- Refrigerate for up to 4 days.
To freeze:
- Freeze in portions for up to 2 months. Avoid freezing if using delicate veggies like zucchini.
To reheat:
- Microwave for 1–2 minutes, or reheat in a skillet over medium heat with a splash of water to revive the sauce.
Pair with quick gluten-free soups for a cozy fall lunchbox upgrade.
FAQs About Gluten Free Chicken Stir Fry with Veggies
Can I make gluten free chicken stir fry ahead of time?
Yes! Chop all your veggies and chicken in advance. Store the sauce separately. When ready to cook, toss everything together in under 15 minutes.
What gluten-free soy sauce can I use?
Tamari is the most popular gluten-free soy sauce alternative. Coconut aminos also work and are soy-free.
How do I keep veggies from getting soggy?
Cook on high heat, stir frequently, and don’t crowd the pan. Also, avoid overcooking—veggies should stay crisp-tender.
Is this dish kid-friendly?
Absolutely. The mild, slightly sweet sauce appeals to picky eaters. Skip the spice and serve it with rice for a guaranteed hit.
Final Thoughts
Gluten Free Chicken Stir Fry with Veggies is more than a fast dinner, it’s a wholesome, flavor-packed meal that fits into busy lives and clean eating goals. As someone who had to reimagine what comfort food looked like, this recipe reminds me that good food doesn’t have to be complicated. It just has to feel right.
Whether you’re new to gluten-free cooking or a seasoned home chef, this stir fry offers balance, flavor, and flexibility. So grab your favorite pan and make tonight delicious.