Gluten-Free Savory Chicken Stir-Fry
This Gluten-Free Savory Chicken Stir-Fry is a vibrant and nutritious dish packed with fresh vegetables, tender chicken, and bold Asian-inspired flavors. Marinated in gluten-free tamari and cornstarch for a perfectly seasoned and succulent texture, this recipe comes together in just 35 minutes, making it ideal for busy weeknights. Crisp bell peppers, broccoli, carrots, and onions are sautéed with aromatic garlic and ginger, then tossed in a rich, umami-packed sauce made with tamari, rice vinegar, and a touch of honey for a hint of sweetness. Finished with a sprinkle of sesame seeds and fresh green onions, this savory stir-fry pairs perfectly with steamed rice for a wholesome, satisfying meal. Gluten-free, delicious, and quick to prepare, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breast
- 4 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Cornstarch
- 2 tablespoons Sesame oil
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 units Bell peppers, sliced
- 2 cups Broccoli florets
- 2 units Carrots, julienned
- 1 unit Onion, sliced
- 0.5 cup Gluten-free chicken broth
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 2 units Green onions, chopped
- 1 tablespoon Sesame seeds
- 2 cups Cooked rice, to serve
Instructions
Slice the chicken breast into thin strips.
In a small bowl, combine 2 tablespoons of tamari and the cornstarch. Add the chicken slices to the mixture and toss to coat. Let it marinate for 10 minutes.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Add garlic and ginger, sauté until fragrant, about 30 seconds.
Add the bell peppers, broccoli, carrots, and onion to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
In a small bowl, mix the remaining 2 tablespoons of tamari, chicken broth, rice vinegar, and honey. Pour this sauce over the vegetables and stir to combine.
Add the cooked chicken back into the skillet. Stir everything together and cook for an additional 2-3 minutes until heated through.
Remove from heat and garnish with chopped green onions and sesame seeds.
Serve hot over cooked rice.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 4636 mg | 202% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 35.1 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2294 mg | 49% | |
*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.
