Gluten-Free Chicken Stir-Fry with Vegetables
Discover the perfect blend of flavor and nutrition with this **Gluten-Free Chicken Stir-Fry with Vegetables**—a quick and easy dish that's as wholesome as it is delicious! Tender strips of chicken breast are marinated in tamari, garlic, and ginger for a savory kick, then tossed with vibrant, crisp-tender veggies like broccoli, red bell pepper, and snow peas in fragrant sesame oil. Ready in just 35 minutes, this recipe offers a healthy, gluten-free alternative to takeout, perfect for busy weeknights or meal prep. Garnished with green onions and sesame seeds, and served over a bed of fluffy white rice, it’s a crowd-pleaser that's packed with protein, fresh produce, and irresistible umami flavor. Get ready to transform your dinner into a colorful, nutrient-packed feast!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 0.25 cup Tamari (gluten-free soy sauce)
- 1 tablespoon Cornstarch
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Sesame oil
- 2 cups Broccoli florets
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 1 cup Snow peas
- 2 Green onions, chopped
- 1 tablespoon Sesame seeds
- 2 cups Cooked white rice
Instructions
Begin by slicing the chicken breasts into thin strips. In a medium bowl, mix together the tamari, cornstarch, minced garlic, and grated ginger.
Add the chicken strips to the marinade, ensuring they are well coated. Allow the chicken to marinate for at least 15 minutes.
While the chicken is marinating, prepare the vegetables. Slice the red bell pepper and julienne the carrot, ensuring all vegetables are cut to a similar size for even cooking.
Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of sesame oil. Add the marinated chicken strips to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through.
Remove the chicken from the skillet and set aside. In the same skillet, add the remaining tablespoon of sesame oil.
Add the broccoli florets, sliced red bell pepper, julienned carrot, and snow peas to the skillet. Stir-fry the vegetables for about 5 minutes until they are crisp-tender.
Return the cooked chicken to the skillet, combining it with the vegetables. Stir well to mix the ingredients together.
Sprinkle the chopped green onions and sesame seeds over the stir-fry, and stir to incorporate.
Serve the stir-fry hot over a bed of cooked white rice, distributing evenly between servings.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4389 mg | 191% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 18.0 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 412 mg | 32% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2723 mg | 58% | |
*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.
