Gluten Free Stir-Fry
A comforting and hearty gluten-free stir-fry featuring seasonal vegetables and protein, perfect for autumn.
Ingredients
Protein
- 1 pound chicken or tofu, diced Choose based on preference.
Vegetables
- 1 cup bell peppers, sliced Any color can be used.
- 1 cup broccoli florets
- 1 cup snap peas
Starch
- 2 cups cooked rice or gluten-free noodles Prepare according to package instructions.
Seasonings
- 3 tablespoons gluten-free soy sauce Check for gluten-free labeling.
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Additional Flavors
- 2 tablespoons sesame oil For cooking.
- 1 teaspoon chili paste Adjust to taste.
Instructions
Preparation
- Chop the vegetables and protein into bite-sized pieces.
Cooking
- In a large skillet or wok, pour in sesame oil and heat over medium-high.
- Add your protein and cook until golden brown.
- Toss in minced garlic and ginger, stirring until fragrant.
- Add your vegetables and cook until tender but still crunchy.
- Pour in gluten-free soy sauce and chili paste, mixing everything together.
- Serve the stir-fry atop warm rice or gluten-free noodles.
Notes
Use high heat for crispness and avoid overcrowding the pan. Taste as you go to adjust flavors.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 4gSugar: 5g
Tried this recipe?Let us know how it was!