Gluten-Free Stir-Fried Chicken with Bell Peppers
Experience the vibrant flavors of this Gluten-Free Stir-Fried Chicken with Bell Peppers, a quick and healthy meal perfect for busy weeknights! Featuring tender strips of juicy chicken paired with crisp, colorful bell peppers, this recipe is elevated by a savory homemade sauce made with gluten-free soy sauce, fresh ginger, garlic, and a touch of honey for balance. Ready in just 30 minutes, this easy stir-fry offers a wholesome and satisfying option for those avoiding gluten while ensuring bold, familiar taste. Serve it over fluffy cooked rice for a complete meal or enjoy it on its own for a lighter choice. Whether you're gluten-sensitive or just seeking a fresh stir-fry recipe packed with vibrant veggies and zesty seasoning, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 3 tablespoons Gluten-free soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 Scallions, thinly sliced (optional for garnish)
- 4 cups Cooked rice (optional for serving)
Instructions
Cut the chicken breasts into thin, bite-sized strips and set aside.
Slice the red, yellow, and green bell peppers into thin strips. Mince the garlic and ginger.
In a small bowl, whisk together the gluten-free soy sauce, cornstarch, water, honey, and sesame oil to make the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the hot skillet, sprinkle with salt and black pepper, and stir-fry for 4-5 minutes until cooked through. Remove the chicken from the skillet and set aside.
Wipe the skillet if necessary, then add the remaining tablespoon of vegetable oil.
Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
Add the sliced bell peppers to the skillet and stir-fry for 3-4 minutes until they begin to soften but remain crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared sauce over the chicken and vegetables. Stir to coat evenly, cooking for another 2-3 minutes until the sauce thickens.
Taste and adjust seasoning if needed. Serve hot, garnished with sliced scallions if desired.
Pair with cooked rice for a complete meal, if preferred.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 278.8 g | 101% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 16.9 g | ||
| Protein | 186.5 g | 373% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2943 mg | 63% | |
*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.
