Gluten-Free Savory Stir-fry with Vegetables and Chicken

Bursting with vibrant colors and bold flavors, this Gluten-Free Savory Stir-fry with Vegetables and Chicken is a quick and wholesome weeknight dinner that’s guaranteed to impress. Made with tender, marinated chicken, a medley of crisp veggies like broccoli, red bell peppers, sugar snap peas, and carrots, and a glossy, umami-packed gluten-free soy sauce blend, this stir-fry brings nutritious ingredients together in just 35 minutes. Fresh garlic and ginger elevate the dish, while a hint of honey and rice vinegar balance savory and sweet notes. Perfectly customizable, this dish pairs beautifully with fluffy rice or gluten-free noodles for a restaurant-quality meal made right at home. Designed for both flavor and dietary needs, it’s the ideal choice for those seeking a crowd-pleasing, gluten-free dinner option.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 g Chicken breast
• 0.5 tsp Salt
• 0.25 tsp Ground black pepper
• 2 tbsp Cornstarch
• 3 tbsp Gluten-free soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Vegetable oil
• 3 Garlic cloves, minced
• 1 tsp Ginger, grated
• 1 Red bell pepper, sliced
• 200 g Broccoli florets
• 1 Carrot, julienned
• 100 g Sugar snap peas
• 2 Scallions, sliced
• 0.5 cup Chicken stock
• 1 tbsp Rice vinegar
• 1 tbsp Honey

Directions

Step 1

Slice the chicken breast into thin strips and place them in a bowl. Season with salt and pepper, then add cornstarch. Mix well to evenly coat the chicken and set aside.

Step 2

In a small bowl, combine gluten-free soy sauce, sesame oil, chicken stock, rice vinegar, and honey. Whisk together and set aside as the stir-fry sauce.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.

Step 5

Add the sliced red bell pepper, broccoli florets, julienned carrot, and sugar snap peas to the skillet. Stir-fry the vegetables for about 4-5 minutes or until they become tender-crisp.

Step 6

Return the cooked chicken to the skillet with the vegetables. Pour the soy sauce mixture over the chicken and vegetables, stirring everything together to combine.

Step 7

Continue cooking for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 8

Remove from heat and garnish with sliced scallions. Serve immediately over your choice of cooked rice or gluten-free noodles.

Nutrition Facts

Serving size	(1246.0g)

Amount per serving	% Daily Value*
Calories	1347.0

Total Fat 56.9g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 24.6g
Cholesterol 354.6mg	0%
Sodium 5523.9mg	0%
Total Carbohydrate 79.5g	0%
Dietary Fiber 16.7g	0%
Total Sugars 33.9g
Protein 136.5g	0%

Vitamin D 0IU	0%
Calcium 259.0mg	0%
Iron 7.9mg	0%
Potassium 1897.3mg	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: 37.2%

Protein: 39.7%

Carbs: 23.1%