Gluten-Free Classic Chicken Chop Suey
Discover the vibrant flavors of Gluten-Free Classic Chicken Chop Suey, a wholesome twist on the beloved Chinese-American dish. This recipe combines tender chicken breast and a colorful medley of fresh vegetables—crisp celery, sweet red bell peppers, and bean sprouts—all stir-fried to perfection in a savory, gluten-free tamari sauce. Aromatic garlic, ginger, and sesame oil infuse the dish with irresistible depth, while a quick thickened broth brings it all together in a rich, silky glaze. Ready in just 40 minutes, this healthy and gluten-free alternative is ideal for satisfying weeknight cravings without compromising on flavor. Serve it over rice or enjoy it on its own for a light yet nourishing meal that everyone will love! Perfect keywords: gluten-free chicken recipe, healthy chicken chop suey, quick stir-fry recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Cornstarch
- 4 tablespoons Tamari sauce (gluten-free soy sauce)
- 1 cup Chicken broth (gluten-free)
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 large Onion
- 1 medium Red bell pepper
- 3 stalks Celery
- 1 large Carrot
- 2 cups Bean sprouts
- 3 stalks Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken breast into thin strips and place them in a bowl.
Add 1 tablespoon of cornstarch and 2 tablespoons of tamari sauce to the chicken and mix well. Let it marinate for about 10 minutes.
Peel and mince the garlic cloves and ginger.
In a small bowl, mix the remaining 1 tablespoon of cornstarch with 1/4 cup of chicken broth and set aside.
Peel and slice the onion into thin wedges. Cut the red bell pepper into thin strips. Slice the celery and carrot diagonally into thin pieces.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and stir-fry for about 5 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sesame oil and sauté the minced garlic and ginger for about 30 seconds until fragrant.
Add the onion, red bell pepper, celery, and carrot to the skillet. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.
Return the chicken to the skillet and add the remaining 2 tablespoons of tamari sauce and 3/4 cup of chicken broth.
Stir in the cornstarch mixture and bring the sauce to a simmer. Cook for about 2 minutes until the sauce thickens.
Add the bean sprouts and sliced green onions. Stir everything together and cook for another 2 minutes.
Season with salt and black pepper to taste, then remove from heat.
Serve the chicken chop suey hot over rice or as is for a lighter option.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 7543 mg | 328% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 25.3 g | ||
| Protein | 160.8 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2967 mg | 63% | |
*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.
