Gluten-Free Chicken Stir-Fry
This gluten-free chicken stir-fry is full of fresh vegetables and covered in the most flavorful, easy sauce. Serve it over hot cooked rice for a delicious meal any of night of the week!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup chicken broth
- 1/4 cup tamari (gluten-free soy sauce)
- 3 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1/4 tsp red pepper flakes
- 1 lb boneless skinless chicken breast ( cut into 1 inch cubes)
- salt and pepper to taste
- 2 tbsp oil (divided)
- 2 cup broccoli florets
- 1 red bell pepper (cut into 1 inch pieces)
- 1/2 cup carrots (shredded or thinly sliced)
- 2 green onions (white and green parts)
- 2 tsp minced ginger
- 2 garlic cloves minced
Instructions
- 1
In a small bowl or measuring cup, mix together all the ingredients for the sauce. Set aside. Season the chicken with salt and pepper.
- 2
Heat a large skillet over medium-high heat. Add 1 tablespoon oil and heat for 30 seconds. Add the chicken and cook until cooked through, about 5 minutes. Remove the chicken from the pan and place on a plate.
- 3
Add 1 tablespoon oil to the now empty skillet, followed by the broccoli, red pepper and carrots. Cook for about 5 minutes, or until crisp-tender. Add the green onions, ginger and garlic and cook for another minute.
- 4
Add the chicken back to the pan. Pour in the stir-fry sauce and bring to a simmer. Simmer for 2-3 minutes until thickened and heated through. Serve with hot cooked rice. Enjoy!