Gluten-Free Savory Stir-fry with Vegetables and Chicken
This Gluten-Free Savory Stir-fry with Vegetables and Chicken is a vibrant, wholesome dish that's perfect for busy weeknights while catering to dietary restrictions. Featuring tender strips of chicken coated in cornstarch for a silky texture, crisp veggies like broccoli, sugar snap peas, and carrots, and a flavorful gluten-free soy sauce-based stir-fry sauce, this recipe delivers on taste and nutrition. Enhanced with aromatic ginger, garlic, and a touch of honey for balanced sweetness, it comes together in just 35 minutes from start to finish. Serve over steamed rice or gluten-free noodles to make this meal a complete, satisfying option for gluten-free eaters and stir-fry lovers alike!
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Recipe Information
Ingredients
- 400 g Chicken breast
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Cornstarch
- 3 tbsp Gluten-free soy sauce
- 1 tbsp Sesame oil
- 2 tbsp Vegetable oil
- 3 Garlic cloves, minced
- 1 tsp Ginger, grated
- 1 Red bell pepper, sliced
- 200 g Broccoli florets
- 1 Carrot, julienned
- 100 g Sugar snap peas
- 2 Scallions, sliced
- 0.5 cup Chicken stock
- 1 tbsp Rice vinegar
- 1 tbsp Honey
Instructions
Slice the chicken breast into thin strips and place them in a bowl. Season with salt and pepper, then add cornstarch. Mix well to evenly coat the chicken and set aside.
In a small bowl, combine gluten-free soy sauce, sesame oil, chicken stock, rice vinegar, and honey. Whisk together and set aside as the stir-fry sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, julienned carrot, and sugar snap peas to the skillet. Stir-fry the vegetables for about 4-5 minutes or until they become tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the soy sauce mixture over the chicken and vegetables, stirring everything together to combine.
Continue cooking for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove from heat and garnish with sliced scallions. Serve immediately over your choice of cooked rice or gluten-free noodles.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 24.6 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 5524 mg | 240% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 33.9 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1897 mg | 40% | |
*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.
