This gluten-free chicken stir-fry is full of fresh vegetables and covered in the most flavorful, easy sauce. Serve it over hot cooked rice for a delicious meal any of night of the week!
For more Asian-inspired gluten-free recipes, check out this gluten-free beef teriyaki, grilled honey sesame chicken and baked sticky chicken.
This chicken stir-fry is one of my very favorite meals to make on busy nights! It has simple ingredients that my kids love and the sauce is out-of-this-world delicious.
We also love this simple gluten-free chicken and rice recipe on busy nights! This gluten-free teriyaki sauce is another easy favorite!
Making stir-fry gluten-free is easy once you have gluten-free soy sauce on hand. This recipe includes my favorite gluten-free stir-fry sauce.
This sauce is my go-to when I’m making any kind of stir-fry! It has simple pantry staples that come together to make the most amazing sauce.
Ingredients for You’ll Need
- Chicken: I typically use boneless skinless chicken breasts. Chicken thighs also work great in this recipe!
- Vegetables: My family loves the combination of broccoli, red pepper and carrots, but you can use any combination of vegetables you like!
- Garlic/Ginger/Green Onions: These three ingredients add so much flavor to stir-fries. Their combination is the secret to an authentic tasting stir-fry.
- Gluten-free stir-fry sauce: This sauce is based on this recipe. The full details for the sauce are in the recipe card below.
Note: This recipe calls for tamari. Tamari is gluten-free soy sauce. Many soy sauces are made with a soybean/wheat blend, but tamari is made of 100% soybeans.
How to Make Gluten-Free Stir-Fry
- In a small bowl or measuring cup, mix together all the ingredients for the sauce. Set aside. Season the chicken with salt and pepper.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil and heat for 30 seconds. Add the chicken and cook until cooked through, about 5 minutes. Remove the chicken from the pan and place on a plate.
- Add 1 tablespoon oil to the now empty skillet, followed by the broccoli, red pepper and carrots. Cook for about 5 minutes, or until crisp-tender. Add the green onions, ginger and garlic and cook for another minute.
- Add the chicken back to the pan. Pour in the stir-fry sauce and bring to a simmer. Simmer for 2-3 minutes until thickened and heated through.
How to Serve
This dish has all the vegetables and protein in one. Add some white or brown rice and you have a delicious meal!
I hope you like this recipe as much as we do! If you try it leave me a comment/rating below. I’d love to hear from you!
More Gluten-Free Chicken Recipes
Gluten-Free Chicken Stir-Fry
Ingredients
For the Sauce:
- 1/2 cup chicken broth
- 1/4 cup tamari gluten-free soy sauce
- 3 Tablespoons brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ teaspoon red pepper flakes
For the Stir-Fry:
- 1 lb boneless skinless chicken breast cut into 1 inch cubes
- salt and pepper to taste
- 2 tbsp oil divided
- 2 cups broccoli florets
- 1 red bell pepper cut into 1 inch pieces
- 1/2 cup carrots shredded or thinly sliced
- 2 green onions white and green parts
- 2 tsp minced ginger
- 2 garlic cloves minced
Instructions
- In a small bowl or measuring cup, mix together all the ingredients for the sauce. Set aside. Season the chicken with salt and pepper.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil and heat for 30 seconds. Add the chicken and cook until cooked through, about 5 minutes. Remove the chicken from the pan and place on a plate.
- Add 1 tablespoon oil to the now empty skillet, followed by the broccoli, red pepper and carrots. Cook for about 5 minutes, or until crisp-tender. Add the green onions, ginger and garlic and cook for another minute.
- Add the chicken back to the pan. Pour in the stir-fry sauce and bring to a simmer. Simmer for 2-3 minutes until thickened and heated through. Serve with hot cooked rice. Enjoy!
Notes
- Tamari: Tamari is gluten-free soy sauce. Many soy sauces are made with a soybean/wheat blend, but tamari is made of 100% soy beans.
- Red pepper flakes: I only add ¼ for a little flavor. It doesn’t make the sauce spicy – just more flavorful. Add more red pepper flakes if you want a spicier sauce!
Absolutely delicious!!! I did a half of a pound of chicken and a half of a pound of shrimp. A keeper!!!!
I recommend doubling the recipe, especially if you have 3 growing teenagers. I would gage the recipe feeds 4-5 adults with no going back for seconds.
Thank you for your positive feedback! We’re so pleased to hear how much everyone enjoyed the meal!
We loved this recipe! Will be part of my regular rotation.
Yay! We’re so happy to hear this recipe has become a new go-to! Thank you for your kind feedback, Cheryl!
Can this be made with liquid Aminos instead of tamari?
Definitely, Cheryl! It should work as a 1:1 swap just keep in mind that liquid aminos tend to be a little sweeter and less salty than tamari so you may want to taste the sauce and decide if it needs a pinch of salt due to the swap. We hope you enjoy the recipe!
We love this gluten-free recipe, especially the fresh vegetable vegetables. Including the garlic, ginger and green onions which adds a lot of flavor. We will make this again, because everyone loved it. Thanks!
We’re so happy to hear everyone loved the recipe, Karla! Thank you for sharing your positive feedback with us!
AMAZING!! Made this for my family and even my kids cleaned their plates! The instructions were perfect, almost to the T as far as cook times even! I will 100% be making this again! So glad I found your page!!
Aww, we’re so happy to hear the stir-fry was such a hit with the whole family and that you enjoyed the recipe’s instructions so much! Thank you for such positive feedback!
Tried this last night with a few changes, noted below. I’m was a hit with the kids, but my husband and I found I’m to be on the sweet side. I am saving the recipe and will make a gain with half the sugar and more ginger. I’ve been searching for a stir fry recipe and have finally found one that will satisfy everyone. Thank you for this recipe!
Changes to doubled recipe-
Thinly sliced chicken and tossed with 1 Tbs cornstarch, 1 Tbs reduced sodium gf soy sauce, and 1 Tbs no sodium chicken stock. The cooked chicken had a little bit of brown color to it when it was cooked.
I added shredded carrot, along with the rest of the veggies and used a sliced red onion instead of the scallions.
We’re glad everyone enjoyed the recipe! Thank you for sharing your experience with us!
This recipe is amazing!! I’ve used it so many times and it always comes out so tasty!! Highly recommend!!
Yay! We’re so glad this recipe has become a tried-and-true recipe for you. We appreciate you taking the time to share your experience with us, Adele!
This is an excellent GF option and loved in our house. The flavor is delicious. I’ve added a can of sliced water chestnuts for some extra crunch!
Yay! We’re so glad you all liked the recipe, Andy. Love the water chestnuts! Thank you for taking the time to share your experience.
Made for lunch, excellent recipe! Will make again.
We’re so happy you enjoyed the stir-fry Terry! Thank you for taking time to review this recipe!