Gluten-Free Stir-Fried Chicken with Vegetables
Packed with vibrant vegetables and tender chicken, this Gluten-Free Stir-Fried Chicken with Vegetables recipe is a quick, nutritious meal that’s perfect for busy weeknights. Featuring gluten-free tamari, sesame oil, and a touch of honey, the dish bursts with savory-sweet Asian-inspired flavors while staying completely gluten-free. Fresh broccoli, red bell pepper, carrots, and snap peas lend delicious crunch and color, while the simple marinade ensures the chicken stays juicy and flavorful. Ready in just 35 minutes, this versatile stir-fry pairs beautifully with rice or gluten-free noodles, making it a hearty, crowd-pleasing dinner option. Whether you're gluten-intolerant or simply seeking a healthier take on stir-fry classics, this recipe delivers big on taste and wholesome goodness!
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Recipe Information
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 3 tbsp Tamari (gluten-free soy sauce)
- 2 tsp Cornstarch
- 3 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 tbsp Sesame oil
- 2 cups Broccoli florets
- 1 large Red bell pepper, sliced
- 1 cup Carrots, julienned or thinly sliced
- 1 cup Snap peas
- 2 stalks Green onions, sliced
- 1 cup Gluten-free chicken stock
- 1 tbsp Honey
- 2 cups Rice or gluten-free noodles (optional, cooked according to package instructions)
Instructions
Slice the chicken breast into thin, bite-sized strips and place in a bowl.
In a small bowl, combine 1 tablespoon of tamari with 2 teaspoons of cornstarch. Pour the mixture over the chicken, toss to coat, and let marinate for 10 minutes.
Prepare the sauce: In a separate bowl, mix the remaining 2 tablespoons of tamari, gluten-free chicken stock, honey, garlic, and ginger. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and stir-fry for 4-5 minutes until the chicken is fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the broccoli, red bell pepper, carrots, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir to combine and cook for an additional 2 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly.
Remove from heat and garnish with sliced green onions.
Serve hot over rice or gluten-free noodles if desired. Enjoy!
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4252 mg | 185% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 43.5 g | ||
| Protein | 176.5 g | 353% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 399 mg | 31% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2754 mg | 59% | |
*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.
