Gluten Free Chicken Stir Fry with Veggies
This quick and colorful stir fry features tender chicken, crisp seasonal vegetables, and a flavorful gluten-free sauce. Ready in 30 minutes and perfect for busy weeknights.
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
For best results, prep all ingredients before cooking. Cook over high heat for crisp veggies. Use tamari or coconut aminos for gluten-free sauce base. Great with rice or noodles.
Nutrition
Calories: 340kcalCarbohydrates: 18gProtein: 32gFat: 16gSaturated Fat: 3gCholesterol: 75mgSodium: 720mgPotassium: 620mgFiber: 3gSugar: 7gVitamin A: 2800IUVitamin C: 110mgCalcium: 45mgIron: 2.1mg
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