This Gluten Free Stir Fry is quick, colorful, and loaded with tender chicken and crisp vegetables tossed in a glossy, savory sauce, completely gluten-free, no alcohol, no pork, and fully tried-and-tested. It’s perfect for busy weeknights and customizable with any veggies you like.

Ingredients
For the Stir Fry
1 lb chicken breast, thinly sliced
2 tablespoons olive oil
1 red bell pepper, sliced
1 cup broccoli florets
1 cup snap peas or green beans
1 medium carrot, sliced
2 garlic cloves, minced
1 teaspoon grated ginger

For the Gluten-Free Sauce
3 tablespoons gluten-free soy sauce (tamari)
1 tablespoon cornstarch
½ cup chicken broth
1 tablespoon honey
1 tablespoon rice vinegar (gluten-free)
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)

Instructions
Whisk together the gluten-free soy sauce, cornstarch, chicken broth, honey, rice vinegar, black pepper, and red pepper flakes. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until no longer pink, about 4–5 minutes. Remove and set aside.
Add vegetables to the skillet and stir fry for 3–4 minutes until crisp-tender.
Add garlic and ginger and cook for 30 seconds.
Return the chicken to the skillet. Pour in the prepared sauce and stir until thickened and glossy, about 1–2 minutes.
Serve hot with gluten-free rice noodles or steamed rice.

Tips
Slice chicken thinly so it cooks quickly.
Keep vegetables crisp for the best texture.
If sauce thickens too much, add 1–2 tablespoons of broth.
Use tamari for guaranteed gluten-free flavor.

Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Serves: 4
Calories: ~260 per serving

Gluten Free Stir Fry

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: make-recipe
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Description

A quick, colorful stir fry loaded with tender chicken and crisp vegetables in a savory gluten-free sauce, perfect for busy weeknights.

---

Ingredients

Scale 1x2x3x

• 1 lb chicken breast, thinly sliced
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas or green beans
• 1 medium carrot, sliced
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 3 tablespoons gluten-free soy sauce (tamari)
• 1 tablespoon cornstarch
• ½ cup chicken broth
• 1 tablespoon honey
• 1 tablespoon rice vinegar (gluten-free)
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Whisk together the gluten-free soy sauce, cornstarch, chicken broth, honey, rice vinegar, black pepper, and red pepper flakes. Set aside.
2. Heat oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until no longer pink, about 4–5 minutes. Remove and set aside.
3. Add vegetables to the skillet and stir fry for 3–4 minutes until crisp-tender.
4. Add garlic and ginger and cook for 30 seconds.
5. Return the chicken to the skillet. Pour in the prepared sauce and stir until thickened and glossy, about 1–2 minutes.
6. Serve hot with gluten-free rice noodles or steamed rice.

Notes

Slice chicken thinly for quick cooking. Keep vegetables crisp for the best texture. If sauce thickens too much, add 1–2 tablespoons of broth.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 260
• Sugar: 5g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg