Gluten-Free Chicken Stir Fry

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, combine the chicken breast with the cornstarch, gluten-free soy sauce (marinade), and sesame oil. Toss to coat evenly and set aside to marinate for at least 10 minutes.

   Ca. 10 min.

   Kokkens note: Marinating the chicken helps tenderize it and adds flavor.

2. 2

   In a small bowl, whisk together the gluten-free soy sauce (sauce), rice vinegar, honey, water, and cornstarch (sauce) until smooth. Set aside.

   Ca. 1 min.

3. 3

   Heat the vegetable oil in a large wok or skillet over high heat until shimmering.

   Ca. 1 min.

   Kokkens note: Ensure your pan is hot for a good sear on the chicken and crisp vegetables.

4. 4

   Add the marinated chicken to the hot pan in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the chicken from the pan and set aside.

   Ca. 6 min.

   Kokkens note: Avoid overcrowding the pan to allow the chicken to sear properly.

5. 5

   Add the garlic and ginger to the same pan and stir-fry for 30 seconds until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic and ginger.

6. 6

   Add the broccoli florets, carrot, bell pepper, and yellow onion to the pan. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.

   Ca. 4 min.

   Kokkens note: Adjust cooking time based on your preferred vegetable crispness.

7. 7

   Return the cooked chicken to the pan with the vegetables.

8. 8

   Pour the prepared sauce over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.

   Ca. 2 min.

   Kokkens note: The cornstarch in the sauce will thicken it quickly.

9. 9

   Remove from heat and garnish with green onion before serving immediately.

   Kokkens note: Serve with steamed rice or gluten-free noodles.