Gluten-Free Thai Chicken Stir Fry

Bursting with vibrant flavors and fresh ingredients, this Gluten-Free Thai Chicken Stir Fry is a quick and healthy dinner that’s perfect for busy weeknights. Juicy, tender chicken is stir-fried with colorful red bell peppers, crisp broccoli, and sweet carrots, then tossed in a tangy, savory sauce made from gluten-free tamari, zesty lime juice, and aromatic ginger and garlic. This recipe keeps it light yet satisfying by serving over jasmine rice or quinoa, with a garnish of fresh basil for an extra pop of flavor. Ready in just 30 minutes, this stir fry is a must-try for those craving authentic Thai-inspired cuisine without compromising a gluten-free lifestyle.

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
• 3 tablespoons Tamari (gluten-free soy sauce)
• 1 tablespoon Fish sauce (ensure gluten-free)
• 2 tablespoons Lime juice
• 1 tablespoon Honey
• 3 cloves Garlic cloves (minced)
• 1 teaspoon Fresh ginger (grated)
• 2 tablespoons Avocado oil (or any neutral cooking oil)
• 1 large Red bell pepper (sliced)
• 1 large Carrot (julienned or sliced thin)
• 2 cups Broccoli florets
• 3 stalks Green onions (sliced)
• 1 handful Fresh basil leaves (optional for garnish)
• 2 cups Cooked jasmine rice (or alternative like quinoa)

Directions

Step 1

Slice the chicken breasts into thin, bite-sized pieces and set aside.

Step 2

In a small bowl, prepare the sauce by combining tamari, fish sauce, lime juice, honey, minced garlic, and grated ginger. Whisk until well combined.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.

Step 4

Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and golden brown on the outside. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the red bell pepper, carrot, and broccoli florets. Stir fry the vegetables for 4-5 minutes until they are tender-crisp.

Step 6

Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Mix everything thoroughly and cook for an additional 2-3 minutes, allowing the flavors to meld.

Step 7

Remove the skillet from heat. Top with sliced green onions and fresh basil leaves if desired.

Step 8

Serve hot over a bed of cooked jasmine rice or quinoa. Enjoy!

Nutrition Facts

Serving size	(1630.8g)

Amount per serving	% Daily Value*
Calories	1967.8

Total Fat 46.5g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 385.6mg	0%
Sodium 4683.8mg	0%
Total Carbohydrate 210.9g	0%
Dietary Fiber 15.3g	0%
Total Sugars 33.3g
Protein 174.9g	0%

Vitamin D 4.5IU	0%
Calcium 314.1mg	0%
Iron 13.4mg	0%
Potassium 2444.4mg	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: 21.3%

Protein: 35.7%

Carbs: 43.0%