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
- 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)
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.
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