Gluten-Free Stir Fry Chicken
Bursting with vibrant colors and bold flavors, this Gluten-Free Stir Fry Chicken is a quick and wholesome meal perfect for busy weeknights. Featuring tender marinated chicken breast, fresh vegetables like broccoli, red bell pepper, carrot, and sugar snap peas, and a flavorful sauce made with gluten-free soy sauce, honey, and rice vinegar, this dish is both nutritious and satisfying. The simple stir-fry method ensures perfectly cooked, crisp vegetables and a delectable coating for the chicken. Serve this gluten-free favorite over white or brown rice and garnish with sesame seeds or green onions for a restaurant-quality meal made right in your kitchen. It's a one-pan wonder that’s healthy, family-friendly, and ready in under 35 minutes!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tablespoons gluten-free soy sauce or tamari
- 1 tablespoon arrowroot powder (or cornstarch)
- 2 tablespoons sesame oil
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 2 cups broccoli florets
- 1 medium red bell pepper
- 1 large carrot
- 1 cup sugar snap peas
- 1 cup gluten-free chicken broth
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 2 cups white or brown rice (optional, for serving)
Instructions
Thinly slice the chicken breast into bite-sized strips.
In a medium bowl, combine 2 tablespoons of gluten-free soy sauce and the arrowroot powder. Add the chicken strips and toss to coat. Let the chicken marinate for 10 minutes while preparing the vegetables.
Mince the garlic and grate the fresh ginger. Cut the broccoli into small florets, slice the red bell pepper into thin strips, and peel and julienne the carrot. Set all vegetables aside.
In a small bowl, mix the remaining 1 tablespoon of gluten-free soy sauce, chicken broth, honey, and rice vinegar. Stir until evenly combined to make the stir fry sauce.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil. When hot, add the chicken and cook for 3–5 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. Transfer the chicken to a plate and set aside.
Add the remaining 1 tablespoon of sesame oil to the same skillet. Add the minced garlic and grated ginger, stirring quickly for 30 seconds until fragrant. Be careful not to burn them.
Add the broccoli, red bell pepper, carrot, and sugar snap peas to the skillet. Stir fry the vegetables for 4–5 minutes, or until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour in the prepared stir fry sauce. Stir everything together and cook for an additional 2–3 minutes, letting the sauce thicken slightly.
Serve hot over cooked white or brown rice, if desired. Garnish with sesame seeds or chopped green onions for extra flavor.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 33.7 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 272 mg | 21% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1985 mg | 42% | |
*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.
