Gluten-Free Capcay
Transform your dinner routine with this vibrant and healthy Gluten-Free Capcay—a savory stir-fry bursting with colorful vegetables and tender chicken, all coated in a glossy, umami-rich sauce. This gluten-free adaptation of the classic Capcay uses tamari sauce in place of soy sauce, ensuring it's perfect for those with gluten sensitivities. Featuring a medley of fresh vegetables like broccoli, cauliflower, carrots, and more, this quick-cooking dish offers fantastic texture and flavor in every bite. The aromatic combination of garlic, ginger, sesame oil, and white pepper enhances the dish's bold taste, while a touch of cornstarch creates a silky sauce to tie everything together. Ready in just 35 minutes and serving up to four, this easy yet satisfying stir-fry is ideal for weeknight dinners or meal prep. Try it today and enjoy a wholesome, gluten-free take on a beloved Asian classique!
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Recipe Information
Ingredients
- 200 grams Chicken breast
- 3 cloves Garlic
- 1 teaspoon Ginger
- 100 grams Cauliflower
- 100 grams Broccoli
- 1 medium Carrot
- 1 medium Red bell pepper
- 100 grams Baby corn
- 100 grams Snow peas
- 3 tablespoons Tamari sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 100 ml Chicken stock
- 2 teaspoons Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 2 stalks Spring onions
Instructions
Cut the chicken breast into thin slices.
Mince the garlic and grate the ginger.
Separate the cauliflower and broccoli into small florets.
Peel the carrot and slice it thinly on the diagonal.
Slice the red bell pepper into strips.
Cut the spring onions into 1-inch pieces.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Heat the vegetable oil in a large pan or wok over medium-high heat.
Add the minced garlic and grated ginger, stir-fry until fragrant, about 30 seconds.
Add the chicken slices to the pan, and stir-fry until fully cooked, about 3-4 minutes.
Add the cauliflower, broccoli, carrot, red bell pepper, baby corn and snow peas, continue stir-frying for 3-4 minutes.
Pour in the tamari sauce, oyster sauce, and chicken stock, and mix everything well.
Add the cornstarch slurry to the pan and stir until the sauce has thickened.
Add the sesame oil and season with salt and ground white pepper.
Sprinkle the spring onions over the top, stir once more, and serve immediately.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 6752 mg | 294% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 17.8 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
