DinnerMain Course

Gluten-Free Chicken Stir Fry

Name: Gluten-Free Chicken Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 450 g chicken breast cut into 1-inch pieces; 1 tbsp cornstarch; 2 tbsp gluten-free soy sauce; 1 tsp sesame oil; 3 clove garlic minced; 1 tbsp ginger grated; 3 cup broccoli florets; 1 pcs carrot julienned or thinly sliced; 1 pcs bell pepper sliced; 0.5 pcs yellow onion sliced; 2 tbsp vegetable oil; 3 tbsp gluten-free soy sauce; 1 tbsp rice vinegar; 1 tbsp honey; 2 tbsp water; 1 tsp cornstarch; 2 pcs green onion sliced

This quick and easy gluten-free chicken stir fry features tender chicken and crisp vegetables in a savory, umami-rich sauce. It's a perfect weeknight meal that comes together in under 30 minutes.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 343 kcal

Gluten-free

Allergen information: may contain sesame and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gchicken breast, cut into 1-inch pieces
3 clovegarlic, minced
1 tbspginger, grated
3 cupbroccoli florets
1 pcscarrot, julienned or thinly sliced
1 pcsbell pepper, sliced
0.5 pcsyellow onion, sliced
2 tbspvegetable oil

marinade

1 tbspcornstarch
2 tbspgluten-free soy sauce
1 tspsesame oil

sauce

3 tbspgluten-free soy sauce
1 tbsprice vinegar
1 tbsphoney
2 tbspwater
1 tspcornstarch

garnish

2 pcsgreen onion, sliced

Equipment

large skillet · wok · mixing bowls · whisk

The method

Step by step

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.
About 10 min
Cook’s note: Marinating the chicken helps tenderize it and adds flavor.
2
In a small bowl, whisk together the gluten-free soy sauce (sauce), rice vinegar, honey, water, and cornstarch (sauce) until smooth. Set aside.
About 1 min
3
Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
About 1 min
Cook’s note: Ensure your pan is hot for a good sear on the chicken and crisp vegetables.
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.
About 6 min
Cook’s note: Avoid overcrowding the pan to allow the chicken to sear properly.
5
Add the garlic and ginger to the same pan and stir-fry for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic and ginger.
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.
About 4 min
Cook’s note: Adjust cooking time based on your preferred vegetable crispness.
7
Return the cooked chicken to the pan with the vegetables.
8
Pour the prepared sauce over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.
About 2 min
Cook’s note: The cornstarch in the sauce will thicken it quickly.
9
Remove from heat and garnish with green onion before serving immediately.
Cook’s note: Serve with steamed rice or gluten-free noodles.

Per serving

Nutrition

78%Score

Calories: 343.1kcal
Protein: 37.7g
Carbs: 19.5g
Fat: 12.7g
Fibre: 3.4g
Sugar: 9.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover stir fry in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or on the stovetop over medium heat until warmed through.