Gluten-Free Chicken and Vegetable Stir-Fry
Savor the vibrant flavors of this Gluten-Free Chicken and Vegetable Stir-Fry, a quick and healthy weeknight dinner that’s ready in just 30 minutes! Juicy, marinated chicken is perfectly complemented by a colorful medley of fresh veggies, including red bell peppers, broccoli, carrots, and snap peas, all tossed in a savory gluten-free soy sauce and honey glaze with a hint of heat from red pepper flakes. Infused with aromatic garlic and ginger, this stir-fry is cooked to perfection in a hot skillet for a crisp-tender texture and irresistible taste. Serve it over your favorite gluten-free grain, like rice or quinoa, for a meal that’s as nutritious as it is delicious. It's the perfect solution for anyone seeking a gluten-free, high-protein, vegetable-packed recipe that's bursting with flavor!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.25 cup gluten-free soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 large red bell pepper, sliced
- 2 cups broccoli florets
- 2 carrots, sliced
- 1 cup snap peas
- 3 green onions, sliced
- 0.25 cup water
- 1 tablespoon honey
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Thinly slice the chicken breasts into bite-sized pieces.
In a medium bowl, mix together the gluten-free soy sauce and cornstarch until smooth. Add the chicken slices to the bowl and stir to coat. Let it marinate for at least 10 minutes.
Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat.
Add the minced ginger and garlic to the skillet, stirring frequently, for about 30 seconds until fragrant.
Add the marinated chicken to the skillet and stir-fry for 3-5 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the red bell pepper, broccoli, carrots, and snap peas. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Return the chicken to the skillet with the vegetables. Add the water, honey, and red pepper flakes, stirring everything to combine.
Season the stir-fry with salt and freshly ground black pepper. Continue to cook for an additional 2 minutes, allowing the sauce to slightly thicken.
Sprinkle the sliced green onions over the stir-fry before serving.
Serve hot over your choice of gluten-free grains such as rice, quinoa, or noodles.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 19% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.1 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 596 mg | 13% | |
*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.
