Quick Gluten Free Chicken Stir Fry with Veggies
I still remember the first crisp October evening I made this dish—leaves rustling outside, a kettle hissing on the stove, and the warm, savory aroma of soy-scented chicken and tender vegetables filling the kitchen. That cozy feeling is exactly why Quick Gluten Free Chicken Stir Fry with Veggies has become a reader favorite: it’s fast, comforting, and perfect for busy nights when you want something wholesome that tastes like fall in a bowl. For the full recipe inspiration and measurements, check the full recipe page.
Ingredients list
This Quick Gluten Free Chicken Stir Fry with Veggies is built from simple pantry staples and seasonal produce. You’ll need:
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons gluten-free tamari or soy-free alternative
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil or avocado oil
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 medium carrot, thinly sliced on the bias
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 small red onion, thinly sliced
- 2 green onions, chopped
- Salt and pepper to taste
- Optional: toasted sesame seeds and lemon or lime wedges for serving
If you love sneaking extra veggies into family meals, you might enjoy pairing this with a creamy side like the gluten-free mac and cheese with hidden veggies for a playful seasonal twist.
Step-by-step instructions
This Quick Gluten Free Chicken Stir Fry with Veggies takes about 20–25 minutes from start to finish.
- Prep everything first: slice the chicken and veggies so you can cook quickly and evenly.
- Marinate the chicken: in a bowl, combine the tamari, rice vinegar, honey, half the garlic and ginger, and a pinch of black pepper. Add the chicken and toss to coat; let sit for 5–10 minutes.
- Heat the pan: warm a large skillet or wok over medium-high heat and add 1 tablespoon oil.
- Cook chicken: add the chicken in a single layer, searing until golden and cooked through, about 3–4 minutes per side depending on thickness. Remove chicken and set aside.
- Stir-fry the vegetables: add the remaining oil to the pan, then the onion, carrot, and broccoli. Stir-fry 3–4 minutes until they begin to soften. Add the bell pepper, remaining garlic and ginger, and cook another 2 minutes.
- Combine and thicken: return the chicken to the pan. Stir the cornstarch slurry, then pour over the chicken and veggies. Cook, tossing, until the sauce is glossy and coats everything.
- Finish and serve: taste and adjust seasoning. Sprinkle with green onions and sesame seeds, and serve with rice or cauliflower rice for a low-carb option. For another quick weekday breakfast or protein boost, see our microwave-savvy idea for eggs: microwave gluten-free scrambled eggs with veggies.
Tips for success
- High heat and quick cooking are key to keeping vegetables crisp-tender and chicken juicy for this Quick Gluten Free Chicken Stir Fry with Veggies.
- Cut ingredients uniformly so everything finishes at the same time.
- Don’t overcrowd the pan—if necessary, cook in batches so you get a nice sear instead of steaming.
- For extra depth, add a splash of toasted sesame oil at the end.
- Need to adapt this for a baked protein night? Try a similar seasoning profile on oven-browned chicken such as our baked parmesan-crusted chicken and then toss it with stir-fry veggies.
Possible variations
- Gluten-Free Swap: This whole recipe is naturally gluten-free when you use tamari labeled gluten-free and check your cornstarch and condiments.
- Cozy Fall Streusel Twist: For a fun, baker-friendly experiment, serve roasted root vegetables tossed in the stir-fry sauce and sprinkle a savory gluten-free streusel (think crushed gluten-free crackers mixed with herbs and a touch of olive oil) on top for texture. It echoes the crunchy toppings you love on seasonal bakes.
- Lighter or heartier: Use cauliflower rice for a low-carb meal, or toss with cooked udon-style gluten-free noodles for a heartier bowl.
- Citrus kick: Finish with fresh orange or lemon zest for bright, seasonal flavor. If you want a different protein profile, try a lemon-caper twist inspired by gluten-free chicken piccata with capers to swap in during citrus season.
Storage recommendations
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce.
- For longer storage, freeze in meal-sized portions for up to 2 months. Thaw overnight in the fridge before reheating.
- If you’re packing this for lunch, keep any rice or grain separate and reheat them together for best texture.
Conclusion
This Quick Gluten Free Chicken Stir Fry with Veggies is the kind of weeknight winner that gives you cozy, seasonal comfort without hours in the kitchen. If you want another take on gluten-free stir-fry techniques and inspiration, check this helpful guide: Gluten-Free Chicken Stir-Fry – Meaningful Eats.
FAQs
Q: How do I make the sauce thicker without cornstarch?
A: Reduce the sauce over medium heat until it reaches the desired consistency, or whisk in a small amount of gluten-free flour mixed with cold water. Arrowroot powder is also a good gluten-free thickener.
Q: Can I use frozen vegetables?
A: Yes—use frozen vegetables if fresh aren’t available. Thaw and drain excess water before stir-frying to avoid steaming the dish.
Q: Is this recipe suitable for meal prep?
A: Absolutely. Store the protein and veggies together or separate from grains. Reheat on the stovetop for best texture.
Q: What are good side dishes to serve with this stir-fry?
A: Serve with steamed white or brown rice, cauliflower rice, or a simple side salad. For a family-friendly option, pair with warm gluten-free dinner rolls or a creamy pasta like the gluten-free mac and cheese with hidden veggies.
Quick Gluten Free Chicken Stir Fry with Veggies
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons gluten-free tamari or soy-free alternative
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil or avocado oil
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 1 medium carrot, thinly sliced on the bias
- 1 small red onion, thinly sliced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 2 green onions chopped
- Salt and pepper to taste
For Serving (Optional)
- toasted sesame seeds
- lemon or lime wedges
Instructions
Preparation
- Slice the chicken and veggies to prepare for quick cooking.
- In a bowl, combine tamari, rice vinegar, honey, half of the garlic and ginger, and a pinch of black pepper. Add the chicken and toss to coat; let marinate for 5–10 minutes.
Cooking
- Warm a large skillet or wok over medium-high heat and add 1 tablespoon of oil.
- Add the marinated chicken in a single layer, searing until golden and cooked through, about 3–4 minutes per side. Remove chicken and set aside.
- Add the remaining oil to the pan, then add the onion, carrot, and broccoli. Stir-fry for 3–4 minutes until beginning to soften.
- Add the bell pepper, remaining garlic, and ginger, cooking for another 2 minutes.
- Return the chicken to the pan. Stir the cornstarch slurry, then pour over the chicken and veggies. Cook, tossing, until the sauce is glossy and coats everything.
Finishing Touches
- Taste and adjust seasoning. Sprinkle with green onions and sesame seeds, and serve with rice or cauliflower rice.