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–+ servings
Quick gluten free chicken vegetable stir fry filled with fresh vegetables and savory sauce.

Gluten-Free Chicken Vegetable Stir Fry

A quick and easy gluten-free chicken vegetable stir fry that comes together in just 30 minutes, filled with vibrant vegetables and a delicious homemade stir fry sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Asian, Gluten-Free
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the Stir Fry

  • 1 lb Boneless skinless chicken breast or thighs Slice thin for faster cooking.
  • 2 cups Broccoli florets Fresh or frozen.
  • 1 Bell pepper Any color, sliced.
  • 1 Carrot Sliced into thin rounds.
  • 1 cup Snap peas Fresh or frozen.
  • 1 Zucchini Sliced.
  • 1 Onion Sliced.
  • 2 tablespoons Avocado oil or peanut oil For high heat cooking.

For the Sauce

  • 1/3 cup Tamari (gluten-free soy sauce) Check label for gluten-free certification.
  • 2 tablespoons Rice vinegar Can use any gluten-free vinegar.
  • 1 tablespoon Toasted sesame oil Adds flavor; can adjust to taste.
  • 1 to 2 tablespoons Honey or brown sugar For sweetness; adjust to taste.
  • 3 cloves Garlic, minced Fresh, adds aromatic flavor.
  • 1 tablespoon Fresh ginger, minced Can substitute with ground ginger, adjust amount.
  • 1 tablespoon Cornstarch mixed with 2 tablespoons cold water To thicken the sauce.
  • 1 squirt Sriracha or red pepper flakes Optional for heat.

Instructions
 

Preparation

  • Slice chicken thinly and toss it with salt, pepper, and cornstarch.
  • Prepare the sauce by whisking together tamari, rice vinegar, sesame oil, honey, garlic, ginger, and the cornstarch slurry in a small bowl.
  • Prep vegetables and group them by cooking time: hard veggies first, quick ones like snap peas at the end.

Cooking

  • Heat oil in a large skillet over high heat.
  • Add chicken and cook until golden and cooked through. Remove and set aside.
  • Add hard vegetables (like carrots and broccoli) first; stir fry for 2-3 minutes.
  • Add quick cooking veggies (like snap peas, zucchini, and peppers); cook an additional 2-3 minutes.
  • Return chicken to the skillet, pour sauce over, and stir for 1-2 minutes until the sauce thickens.
  • If sauce gets too thick, add a little bit of water to reach desired consistency.

Notes

Stir fry is quick, so have everything prepped and ready to go. Use this recipe to utilize leftover or nearly expired vegetables.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 1gSodium: 800mgFiber: 5gSugar: 6g
Keyword chicken stir fry, Gluten-Free Stir Fry, Healthy Recipe, quick dinner, Vegetable Stir Fry
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