Gluten-Free Chicken and Veggie Stir Fry

Whip up a vibrant and nutritious dinner with this Gluten-Free Chicken and Veggie Stir Fry—a quick, 30-minute meal that's bursting with flavor and perfect for weeknights! Featuring tender, marinated chicken breast, crisp broccoli, sweet snap peas, and colorful bell peppers, this dish is tossed in a savory tamari-based sauce with a touch of honey for balance. Infused with the bold flavors of garlic, fresh ginger, and sesame oil, this stir fry is naturally gluten-free and pairs beautifully with steamed rice or quinoa. Topped with green onions and sesame seeds for the perfect garnish, it’s a wholesome, one-pan recipe that’s sure to become a household favorite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 3 tablespoons Tamari (gluten-free soy sauce)
• 1 tablespoon Cornstarch
• 2 tablespoons Vegetable oil
• 2 cups Broccoli florets
• 1 Red bell pepper
• 1 cup Carrots, sliced
• 1 cup Snap peas
• 3 Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 0.5 cup Chicken broth
• 1 tablespoon Honey
• 1 teaspoon Sesame oil
• 2 Green onions, sliced
• 1 tablespoon Sesame seeds

Directions

Step 1

Start by thinly slicing the chicken breasts into bite-sized pieces. In a medium bowl, combine chicken with 1 tablespoon of tamari and cornstarch. Mix well and set aside to marinate for about 10 minutes.

Step 2

While the chicken marinates, prepare the vegetables. Cut the red bell pepper into thin strips and have the broccoli florets, sliced carrots, and snap peas ready.

Step 3

In a small bowl, combine the remaining 2 tablespoons of tamari, chicken broth, honey, and sesame oil. Stir until well combined and set aside.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and sauté until it's cooked through and slightly golden, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 5

In the same skillet, add the remaining tablespoon of vegetable oil. Then add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

Step 6

Add broccoli, red bell pepper, carrots, and snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes, until they are tender but still crisp.

Step 7

Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring everything together. Allow to cook for another 2-3 minutes, ensuring the sauce thickens slightly and coats all the ingredients nicely.

Step 8

Remove from heat and garnish with sliced green onions and sesame seeds before serving. Enjoy your gluten-free chicken and veggie stir fry over steamed rice or on its own!

Nutrition Facts

Serving size	(1453.2g)

Amount per serving	% Daily Value*
Calories	1551.5

Total Fat 62.3g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 24.7g
Cholesterol 385.6mg	0%
Sodium 3669.9mg	0%
Total Carbohydrate 85.5g	0%
Dietary Fiber 19.7g	0%
Total Sugars 41.8g
Protein 165.0g	0%

Vitamin D 4.5IU	0%
Calcium 350.6mg	0%
Iron 12.9mg	0%
Potassium 2608.2mg	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: 35.9%

Protein: 42.2%

Carbs: 21.9%