Gluten-Free Chicken Stir Fry
This quick and easy gluten-free chicken stir fry features tender chicken and crisp vegetables in a savory, umami-rich sauce. It's a perfect weeknight meal that comes together in under 30 minutes.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 343 kcal
Allergen information: may contain sesame and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gchicken breast, cut into 1-inch (2.5 cm) pieces
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 3 cupbroccoli florets
- 1 pcscarrot, julienned or thinly sliced
- 1 pcsbell pepper, sliced
- 0.5 pcsyellow onion, sliced
- 2 tbspvegetable oil
marinade
- 1 tbspcornstarch
- 2 tbspgluten-free soy sauce
- 1 tspsesame oil
sauce
- 3 tbspgluten-free soy sauce
- 1 tbsprice vinegar
- 1 tbsphoney
- 2 tbspwater
- 1 tspcornstarch
garnish
- 2 pcsgreen onion, sliced
Equipment
large skillet · wok · mixing bowls · whisk
The method
Step by step
- 1
In a medium bowl, combine the chicken breast with the cornstarch, gluten-free soy sauce (marinade), and sesame oil. Toss to coat evenly and set aside to marinate for at least 10 minutes.
About 10 min
Cook’s note: Marinating the chicken helps tenderize it and adds flavor.
- 2
In a small bowl, whisk together the gluten-free soy sauce (sauce), rice vinegar, honey, water, and cornstarch (sauce) until smooth. Set aside.
About 1 min
- 3
Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
About 1 min
Cook’s note: Ensure your pan is hot for a good sear on the chicken and crisp vegetables.
- 4
Add the marinated chicken to the hot pan in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the chicken from the pan and set aside.
About 6 min
Cook’s note: Avoid overcrowding the pan to allow the chicken to sear properly.
- 5
Add the garlic and ginger to the same pan and stir-fry for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic and ginger.
- 6
Add the broccoli florets, carrot, bell pepper, and yellow onion to the pan. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
About 4 min
Cook’s note: Adjust cooking time based on your preferred vegetable crispness.
- 7
Return the cooked chicken to the pan with the vegetables.
- 8
Pour the prepared sauce over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.
About 2 min
Cook’s note: The cornstarch in the sauce will thicken it quickly.
- 9
Remove from heat and garnish with green onion before serving immediately.
Cook’s note: Serve with steamed rice or gluten-free noodles.
Per serving
Nutrition
- Calories
- 343.1kcal
- Protein
- 37.7g
- Carbs
- 19.5g
- Fat
- 12.7g
- Fibre
- 3.4g
- Sugar
- 9.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover stir fry in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop over medium heat until warmed through.
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