Gluten-Free Chicken and Vegetable Stir Fry
Whip up a satisfying and nutritious dinner with this Gluten-Free Chicken and Vegetable Stir Fry, a vibrant, flavor-packed meal that’s ready in just 35 minutes! Tender marinated chicken is stir-fried to golden perfection alongside a colorful medley of crisp vegetables like broccoli, carrots, red bell peppers, and snow peas, all tossed in a savory gluten-free tamari sauce. Infused with aromatic garlic and ginger and finished with a sprinkle of toasted sesame seeds, this dish is as healthy as it is delicious. Serve it over fluffy rice or gluten-free noodles for a complete, family-friendly meal that’s naturally free of gluten but full of bold, irresistible flavors. Perfect for weeknights and equally great for meal prep, this recipe will become your go-to stir fry!
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 0.25 cup Tamari (gluten-free soy sauce)
- 2 tablespoons Cornstarch
- 2 tablespoons Sesame oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, freshly grated
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced
- 2 cups Broccoli florets
- 1 cup Snow peas
- 3 Green onions, sliced
- 4 cups Cooked rice or gluten-free noodles
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the chicken breast into thin strips, about 1/4-inch thick, and transfer them to a mixing bowl.
In the bowl with the chicken, add 2 tablespoons of tamari and 2 tablespoons of cornstarch, mixing until the chicken is well-coated. Set aside to marinate for at least 10 minutes.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the marinated chicken strips to the skillet. Stir-fry the chicken for 5-6 minutes until it is cooked through and browned. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the julienned carrot, sliced red bell pepper, broccoli florets, and snow peas.
Stir-fry the vegetables for about 4-5 minutes until they start to soften but remain crisp.
Return the chicken to the skillet with the vegetables. Add the remaining tamari, sliced green onions, salt, and black pepper. Stir everything together until fully combined and heated through, about 2-3 minutes.
Serve the stir fry over cooked rice or gluten-free noodles, and sprinkle with sesame seeds before serving.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4740 mg | 206% | |
| Total Carbohydrate | 278.6 g | 101% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.3 g | ||
| Protein | 182.3 g | 365% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 345 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2459 mg | 52% | |
*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.
