Gluten-Free Stir-Fried Chicken with Vegetables
Transform your weeknight dinners with this vibrant and flavorful Gluten-Free Stir-Fried Chicken with Vegetables recipe! Perfectly marinated chicken breast is stir-fried alongside crunchy broccoli, sweet red bell peppers, crisp snap peas, and tender carrots for a colorful, nutrient-packed meal. A savory-sweet tamari-based sauce infused with garlic, ginger, and a touch of honey ties everything together in just minutes. Naturally gluten-free, this recipe is ideal for those seeking a quick yet healthy dinner option that doesn't skimp on taste. Serve over fluffy white rice or gluten-free noodles for a wholesome, satisfying meal that the whole family will love. Quick, easy, and packed with bold, fresh flavors!
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Ingredients
- 1 lb Chicken breast, boneless and skinless
- 3 tbsp Tamari (gluten-free soy sauce)
- 2 tsp Cornstarch
- 3 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 tbsp Sesame oil
- 2 cups Broccoli florets
- 1 large Red bell pepper, sliced
- 1 cup Carrots, julienned or thinly sliced
- 1 cup Snap peas
- 2 stalks Green onions, sliced
- 1 cup Gluten-free chicken stock
- 1 tbsp Honey
- 2 cups Rice or gluten-free noodles (optional, cooked according to package instructions)
Directions
Step 1
Slice the chicken breast into thin, bite-sized strips and place in a bowl.
Step 2
In a small bowl, combine 1 tablespoon of tamari with 2 teaspoons of cornstarch. Pour the mixture over the chicken, toss to coat, and let marinate for 10 minutes.
Step 3
Prepare the sauce: In a separate bowl, mix the remaining 2 tablespoons of tamari, gluten-free chicken stock, honey, garlic, and ginger. Set aside.
Step 4
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Step 5
Add the marinated chicken to the skillet and stir-fry for 4-5 minutes until the chicken is fully cooked. Remove the chicken from the skillet and set aside.
Step 6
In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the broccoli, red bell pepper, carrots, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Step 7
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir to combine and cook for an additional 2 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly.
Step 8
Remove from heat and garnish with sliced green onions.
Step 9
Serve hot over rice or gluten-free noodles if desired. Enjoy!
Nutrition Facts
| Serving size | (2077.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2056.0 |
| Total Fat 47.4g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 385.6mg | 0% |
| Sodium 4251.9mg | 0% |
| Total Carbohydrate 224.6g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 43.5g | |
| Protein 176.5g | 0% |
| Vitamin D 59.0IU | 0% |
| Calcium 399.4mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 2754.0mg | 0% |
Source of Calories