Gluten-Free Stir Fry Chicken

Discover the vibrant flavors of this Gluten-Free Stir Fry Chicken, a quick and easy one-pan meal that's packed with fresh vegetables and perfectly seasoned chicken. Tender strips of marinated chicken are stir-fried with colorful veggies like broccoli, red bell peppers, carrots, and sugar snap peas, then tossed in a savory-sweet gluten-free sauce made with tamari, honey, and a hint of fresh ginger. Ready in just 35 minutes, this healthy dinner option is perfect for busy weeknights and pairs beautifully with your choice of white or brown rice. Whether you're following a gluten-free diet or simply craving a wholesome, flavorful dish, this recipe delivers satisfying results every time.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 3 tablespoons gluten-free soy sauce or tamari
• 1 tablespoon arrowroot powder (or cornstarch)
• 2 tablespoons sesame oil
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 2 cups broccoli florets
• 1 medium red bell pepper
• 1 large carrot
• 1 cup sugar snap peas
• 1 cup gluten-free chicken broth
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 2 cups white or brown rice (optional, for serving)

Directions

Step 1

Thinly slice the chicken breast into bite-sized strips.

Step 2

In a medium bowl, combine 2 tablespoons of gluten-free soy sauce and the arrowroot powder. Add the chicken strips and toss to coat. Let the chicken marinate for 10 minutes while preparing the vegetables.

Step 3

Mince the garlic and grate the fresh ginger. Cut the broccoli into small florets, slice the red bell pepper into thin strips, and peel and julienne the carrot. Set all vegetables aside.

Step 4

In a small bowl, mix the remaining 1 tablespoon of gluten-free soy sauce, chicken broth, honey, and rice vinegar. Stir until evenly combined to make the stir fry sauce.

Step 5

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil. When hot, add the chicken and cook for 3–5 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. Transfer the chicken to a plate and set aside.

Step 6

Add the remaining 1 tablespoon of sesame oil to the same skillet. Add the minced garlic and grated ginger, stirring quickly for 30 seconds until fragrant. Be careful not to burn them.

Step 7

Add the broccoli, red bell pepper, carrot, and sugar snap peas to the skillet. Stir fry the vegetables for 4–5 minutes, or until they are tender-crisp.

Step 8

Return the cooked chicken to the skillet with the vegetables. Pour in the prepared stir fry sauce. Stir everything together and cook for an additional 2–3 minutes, letting the sauce thicken slightly.

Step 9

Serve hot over cooked white or brown rice, if desired. Garnish with sesame seeds or chopped green onions for extra flavor.

Nutrition Facts

Serving size	1738.7 grams (1738.7g)

Amount per serving	% Daily Value*
Calories	1900

Total Fat 46.60g	60%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 11.70g
Cholesterol 386mg	129%
Sodium 4108mg	179%
Total Carbohydrate 187.40g	68%
Dietary Fiber 20.10g	72%
Total Sugars 33.70g
Protein 174.50g	349%

Vitamin D 23IU	114%
Calcium 272mg	21%
Iron 10mg	58%
Potassium 1985mg	42%

*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: 22.5%

Protein: 37.4%

Carbs: 40.1%