Gluten-Free Chicken and Vegetable Stir-Fry

Packed with vibrant colors and bold flavors, this Gluten-Free Chicken and Vegetable Stir-Fry is the ultimate quick and healthy dinner option for busy weeknights. Tender, marinated chicken breasts are stir-fried to perfection alongside a medley of crisp-tender vegetables like red bell peppers, broccoli, carrots, and snap peas. A savory yet subtly sweet sauce made with gluten-free soy sauce, honey, and a touch of red pepper flakes ties everything together, creating a dish that's as satisfying as it is wholesome. Ready in just 30 minutes, this recipe is free from gluten yet full of flavor, making it perfect for anyone seeking a nutritious, allergy-friendly meal. Serve it over your favorite gluten-free grains, like rice, quinoa, or noodles, for a customizable and crowd-pleasing delight!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Thinly slice the chicken breasts into bite-sized pieces.

Step 2

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.

Step 3

Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat.

Step 4

Add the minced ginger and garlic to the skillet, stirring frequently, for about 30 seconds until fragrant.

Step 5

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.

Step 6

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.

Step 7

Return the chicken to the skillet with the vegetables. Add the water, honey, and red pepper flakes, stirring everything to combine.

Step 8

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.

Step 9

Sprinkle the sliced green onions over the stir-fry before serving.

Step 10

Serve hot over your choice of gluten-free grains such as rice, quinoa, or noodles.

Nutrition Facts

Serving size	(1328.8g)

Amount per serving	% Daily Value*
Calories	1528.8

Total Fat 59.5g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 8.5g
Cholesterol 385.6mg	0%
Sodium 5288.9mg	0%
Total Carbohydrate 84.2g	0%
Dietary Fiber 16.9g	0%
Total Sugars 38.5g
Protein 159.2g	0%

Vitamin D 4.5IU	0%
Calcium 316.0mg	0%
Iron 12.1mg	0%
Potassium 2227.0mg	0%

*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.

Source of Calories

Fat: 35.5%

Protein: 42.2%

Carbs: 22.3%