Gluten-Free Stir-Fried Vegetables with Meat
Elevate your weeknight dinner game with this vibrant and satisfying Gluten-Free Stir-Fried Vegetables with Meat recipe! Perfect for those seeking a flavorful, wholesome meal, this dish combines tender slices of chicken, beef, or pork with colorful veggies like broccoli, bell peppers, carrots, and zucchini, all stir-fried to perfection. Infused with aromatic garlic and ginger, and coated in a savory gluten-free soy sauce-based stir-fry sauce, this quick and easy recipe is ready in just 35 minutes, making it ideal for busy families and gluten-sensitive diners. Serve this versatile dish over steamed rice, quinoa, or enjoy it solo for a light yet nourishing option. With customizable protein choices and optional sesame seeds and green onion garnish, this stir-fry is guaranteed to be a crowd-pleaser—simple, delicious, and 100% gluten-free!
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Recipe Information
Ingredients
- 1 lb Skinless chicken breast (or beef or pork, as preferred)
- 2 cups Broccoli florets
- 1 whole Red bell pepper, sliced
- 1 cup Carrots, julienned
- 1 large Zucchini, sliced into half moons
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 3 tbsp Gluten-free soy sauce or tamari
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 2 tsp Cornstarch
- 1 cup Water
- 2 tbsp Gluten-free vegetable oil (e.g., avocado oil, coconut oil)
- 2 tbsp Green onions, sliced (optional garnish)
- 1 tsp Sesame seeds (optional garnish)
Instructions
Thinly slice the chicken (or beef or pork) into bite-sized strips.
In a small bowl, whisk together the gluten-free soy sauce or tamari, rice vinegar, sesame oil, cornstarch, and water until smooth. Set aside.
Heat 1 tablespoon of the gluten-free vegetable oil in a large skillet or wok over medium-high heat.
Add the meat strips to the pan and stir-fry for 3-5 minutes, or until cooked through. Remove the meat from the pan and set aside.
Add the remaining tablespoon of gluten-free vegetable oil to the same pan.
Add the minced garlic and ginger to the pan and stir-fry for 30 seconds until fragrant.
Add the broccoli florets, red bell pepper, carrots, and zucchini to the pan. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Return the cooked meat to the pan with the vegetables.
Pour the prepared sauce over the meat and vegetables. Stir well to coat everything evenly.
Cook for an additional 2-3 minutes, or until the sauce thickens slightly and everything is heated through.
Remove from heat and transfer to a serving dish.
Garnish with sliced green onions and sesame seeds if desired.
Serve hot over steamed rice, quinoa, or enjoy it on its own for a lighter option.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3258 mg | 142% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 22.6 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 312 mg | 24% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2905 mg | 62% | |
*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.
