Gluten-Free Chicken and Veggie Stir Fry
Discover the ultimate weeknight dinner solution with this vibrant Gluten-Free Chicken and Veggie Stir Fry! Packed with tender pieces of marinated chicken, crisp broccoli florets, sweet snap peas, and colorful carrots and bell peppers, this recipe is as nourishing as it is delicious. The savory tamari-based sauce, infused with hints of honey, garlic, and fresh ginger, coats every ingredient with unbeatable flavor, while sesame oil and sesame seeds add a subtle nutty finish. Ready in just 30 minutes, this stir-fry is perfect for busy schedules, gluten-free diets, and anyone craving a wholesome meal. Serve it over rice for a hearty plate or enjoy it on its own for a lighter option.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 3 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 2 cups Broccoli florets
- 1 Red bell pepper
- 1 cup Carrots, sliced
- 1 cup Snap peas
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 0.5 cup Chicken broth
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 2 Green onions, sliced
- 1 tablespoon Sesame seeds
Instructions
Start by thinly slicing the chicken breasts into bite-sized pieces. In a medium bowl, combine chicken with 1 tablespoon of tamari and cornstarch. Mix well and set aside to marinate for about 10 minutes.
While the chicken marinates, prepare the vegetables. Cut the red bell pepper into thin strips and have the broccoli florets, sliced carrots, and snap peas ready.
In a small bowl, combine the remaining 2 tablespoons of tamari, chicken broth, honey, and sesame oil. Stir until well combined and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and sauté until it's cooked through and slightly golden, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Then add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add broccoli, red bell pepper, carrots, and snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes, until they are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring everything together. Allow to cook for another 2-3 minutes, ensuring the sauce thickens slightly and coats all the ingredients nicely.
Remove from heat and garnish with sliced green onions and sesame seeds before serving. Enjoy your gluten-free chicken and veggie stir fry over steamed rice or on its own!
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 24.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 41.8 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 351 mg | 27% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2608 mg | 55% | |
*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.
