Gluten-Free Chicken Stir-Fry

gluten free stir fry on plate with white rice

Meaningful Eats

Gluten-Free Chicken Stir-Fry

4 servings

This gluten-free chicken stir-fry is full of fresh vegetables and covered in the most flavorful, easy sauce. Serve it over hot rice for a delicious meal any of night of the week!

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Author Erin Collins

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

Gluten-Free: Plain rice is typically gluten-free. Just use gluten-free soy sauce or tamari.

Dairy-Free: This recipe is naturally dairy-free!

Nut-Free: This recipe is naturally nut-free!

To Make-Ahead: Chop the vegetables, prepare the stir-fry sauce, and cut the chicken up to 1 day in advance. Store everything separately in the refrigerator until ready to cook.

To Store: Store leftover stir-fry in an airtight container in the refrigerator for up to 4 days.

To Freeze: Let the stir-fry cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet or microwave until heated through.

Nutrition