Gluten-Free Thai Chicken Stir Fry
Savor the vibrant, aromatic flavors of this Gluten-Free Thai Chicken Stir Fry, a quick and nutrient-packed meal perfect for busy weeknights. Featuring tender chicken pieces, crisp vegetables like broccoli, red bell peppers, and carrots, and a zesty, gluten-free sauce crafted with tamari, lime juice, honey, and fresh ginger, this dish is a harmonious blend of sweet, salty, and tangy. Cooked in avocado oil for a lighter touch, this stir fry comes together in just 30 minutes and can be served over jasmine rice or quinoa for a wholesome, satisfying gluten-free dinner. Garnish with fresh basil and green onions for an authentic Thai-inspired finish that’s as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 3 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Fish sauce (ensure gluten-free)
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 tablespoons Avocado oil (or any neutral cooking oil)
- 1 large Red bell pepper (sliced)
- 1 large Carrot (julienned or sliced thin)
- 2 cups Broccoli florets
- 3 stalks Green onions (sliced)
- 1 handful Fresh basil leaves (optional for garnish)
- 2 cups Cooked jasmine rice (or alternative like quinoa)
Instructions
Slice the chicken breasts into thin, bite-sized pieces and set aside.
In a small bowl, prepare the sauce by combining tamari, fish sauce, lime juice, honey, minced garlic, and grated ginger. Whisk until well combined.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and golden brown on the outside. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the red bell pepper, carrot, and broccoli florets. Stir fry the vegetables for 4-5 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Mix everything thoroughly and cook for an additional 2-3 minutes, allowing the flavors to meld.
Remove the skillet from heat. Top with sliced green onions and fresh basil leaves if desired.
Serve hot over a bed of cooked jasmine rice or quinoa. Enjoy!
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4684 mg | 204% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 33.3 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2444 mg | 52% | |
*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.
