Gluten-Free Spicy Chicken Stir-Fry
Satisfy your cravings for bold flavors with this irresistible Gluten-Free Spicy Chicken Stir-Fry! Packed with vibrant vegetables like bell peppers, carrots, and broccoli, and infused with the aromatic medley of garlic, ginger, and sesame oil, this dish brings restaurant-quality Asian-inspired cuisine straight to your kitchen. A quick marinade using gluten-free tamari ensures juicy, flavorful chicken, while a mouthwatering sauce combining honey, rice vinegar, and a touch of red chili flakes delivers the perfect balance of heat and sweetness. Ready in just 35 minutes, this easy stir-fry is perfect for busy weeknights and pairs beautifully with steamed rice or gluten-free noodles. Garnish with green onions and sesame seeds for a stunning finish that will wow your taste buds!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 60 ml Tamari (gluten-free soy sauce)
- 2 tablespoons Cornstarch
- 2 tablespoons Sesame oil
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 medium Bell peppers (assorted colors), sliced
- 1 medium Carrot, julienned
- 150 grams Broccoli florets
- 3 stalks Green onions, sliced
- 1 teaspoon Red chili flakes (adjust to taste)
- 1 tablespoon Honey
- 2 tablespoons Rice vinegar
- 2 tablespoons Vegetable or avocado oil
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Slice the chicken breast into thin strips and place them in a bowl.
Add 1 tablespoon of tamari and 1 tablespoon of cornstarch to the chicken. Mix well to coat. Let the chicken marinate while you prepare the vegetables and sauce.
In a small bowl, combine the remaining tamari, honey, rice vinegar, and red chili flakes. Stir well and set aside.
Heat 1 tablespoon of vegetable or avocado oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and cook for 4-5 minutes, stirring frequently, until the chicken is golden and cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining vegetable oil. Add the minced garlic and ginger and sauté for 30 seconds until fragrant.
Add the bell peppers, carrot, and broccoli florets to the skillet. Stir-fry the vegetables for 5-7 minutes until they are tender yet crisp.
Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens slightly.
Drizzle the sesame oil over the stir-fry and give it a final toss.
Garnish with sliced green onions and sesame seeds if desired. Serve hot over steamed rice or gluten-free noodles.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4884 mg | 212% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 37.4 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2749 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.
