Gluten-Free Stir-Fry Chicken
Get ready to savor the vibrant flavors of this Gluten-Free Stir-Fry Chicken, a quick and wholesome dish that combines juicy chicken breast, crisp vegetables, and a tangy-sweet tamari-based sauce. Perfect for busy weeknights, this 30-minute recipe is packed with nutrient-rich ingredients like broccoli, carrots, zucchini, and red bell pepper, stir-fried to perfection in sesame oil for added depth. What sets this stir-fry apart is its use of tamari, a gluten-free soy sauce alternative, ensuring it's safe for gluten-sensitive diets without sacrificing flavor. The homemade sauce, featuring honey, garlic, ginger, and a touch of cornstarch for thickening, ties everything together beautifully. Serve this colorful creation over fluffy white or brown rice for a satisfying and balanced meal that’s easy to customize and sure to impress. Ideal for those seeking healthy gluten-free dinner ideas!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 4 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Honey
- 3 Garlic cloves
- 1 teaspoon Fresh ginger
- 2 teaspoons Cornstarch
- 4 tablespoons Water
- 2 tablespoons Sesame oil
- 2 cups Broccoli florets
- 1 cup Carrots (julienned)
- 1 Red bell pepper
- 1 Zucchini (sliced)
- 2 Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Cooked white or brown rice (optional, for serving)
Instructions
Slice the chicken breast thinly into bite-sized strips and season lightly with salt and black pepper. Set aside.
In a small bowl, prepare the sauce by whisking together tamari, honey, minced garlic, grated ginger, cornstarch, and water. Stir until smooth. Set aside.
Chop all vegetables: cut broccoli into small florets, julienne the carrots, slice the red bell pepper into strips, and slice the zucchini into half-moons. Chop green onions for garnish.
In a large non-stick skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the chicken strips and stir-fry for 5-7 minutes until the chicken is golden and fully cooked. Remove chicken from the skillet and set aside.
In the same skillet or wok, add the remaining tablespoon of sesame oil. Add the broccoli florets, carrots, red bell pepper, and zucchini. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet, and pour the prepared sauce over the chicken and vegetables. Toss everything together and cook for an additional 2-3 minutes until the sauce thickens and evenly coats the stir-fry.
Remove from heat and garnish with chopped green onions. Serve hot over cooked white or brown rice, if desired. Enjoy your gluten-free stir-fry chicken!
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6798 mg | 296% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 54.2 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3133 mg | 67% | |
*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.
