Gluten-Free Chicken and Bell Pepper Stir-Fry
Elevate your weeknight dinner routine with this Gluten-Free Chicken and Bell Pepper Stir-Fry, a vibrant and flavorful dish that's perfect for health-conscious food lovers. Tender strips of chicken breast are seasoned to perfection and paired with a colorful trio of red, yellow, and green bell peppers for a burst of freshness in every bite. Enhanced with aromatic garlic and ginger, this quick and easy stir-fry is tossed in a rich, gluten-free tamari sauce that thickens beautifully with a touch of cornstarch. Finished with scallions and a sprinkle of sesame seeds, this dish is a well-balanced combination of protein and veggies, ready in just 30 minutes. Serve it over rice or gluten-free noodles for a hassle-free, wholesome meal your whole family will love. Keywords: gluten-free stir-fry recipe, chicken stir-fry, bell pepper stir-fry, healthy dinner ideas, quick stir-fry recipes.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 3 tablespoons Tamari (gluten-free soy sauce)
- 2 teaspoons Cornstarch
- 1 tablespoon Water
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 3 stalks Scallions (green onions)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds
Instructions
Slice the chicken breast into thin strips, about 1/4-inch thick. Season with salt and black pepper.
Deseed and slice the red, yellow, and green bell peppers into thin strips.
Mince the garlic and grate the fresh ginger.
In a small bowl, mix the tamari, water, and cornstarch until smooth. Set aside.
In a large non-stick skillet or wok, heat the olive oil over medium-high heat.
Add the chicken strips to the skillet and stir-fry for about 5-6 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add the sliced bell peppers to the skillet and stir-fry for 3-4 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the bell peppers and mix well.
Pour in the tamari-cornstarch mixture and sesame oil. Stir continuously for another minute until the sauce thickens and coats the chicken and vegetables evenly.
Slice the scallions and sprinkle them, along with sesame seeds, over the stir-fry.
Serve hot with your choice of cooked rice or gluten-free noodles.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4359 mg | 190% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 9.0 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 123 mg | 9% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2405 mg | 51% | |
*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.
