Easy Chicken Stir Fry (Gluten-Free, Dairy-Free)

Ready in under 30 minutes, this easy chicken stir fry is packed with colorful vegetables and protein-rich with chicken, tossed in a flavorful Asian-inspired sauce for a delicious and tasty weeknight meal. Gluten-free and dairy-free too.

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Simple but Tasty Chicken Dinner

If you love Asian food takeout, want want an easy home-cooked version, then you’ll want to make this delicious chicken stir fry.

Preparing this 30-minute meal on weeknights means less time in the kitchen, and more time enjoying your family!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for this chicken stir fry recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this Asian chicken dinner is uncomplicated – simply cook the chicken and the veggies separately, then toss them in a homemade stir fry sauce that really amps up the flavor of the chicken. Ready in just 30 minutes too!
• Totally Gluten-Free & Dairy-Free: The best part is that this chicken recipe is 100% gluten-free and dairy-free, which means that even those with celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this easy stir fry chicken recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Chicken: I used boneless, skinless chicken breast, but you can also use skinless, boneless chicken thighs if you prefer. For a more convenient option, you can also use rotisserie chicken instead.
• Vegetables: I’ve used broccoli, red bell pepper and carrot for a beautiful vibrant variety of color. Feel free to use your favorite vegetables (bok choy, green beans, snap peas, baby corn, etc).
• Ginger Paste: Ginger paste adds depth of flavor to this chicken stir fry. Alternatively, you can also use grated fresh ginger if you have that on hand.
• Garlic: Fresh garlic really adds flavor and aroma to this Asian chicken stir fry, so make sure you add it in.
• Broth: I used chicken broth, but chicken stock will work too. Alternatively, you may also use vegetable broth of vegetable stock if you prefer.
• Soy Sauce: I’ve used gluten-free soy sauce (tamari sauce) to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead. Alternatively, if you are allergic to soy, you can swap out the soy sauce for equal amounts of coconut aminos.
• Sesame Oil: Sesame oil adds a distinctly Asian flavor to this dish, so I definitely recommend that you add it in.
• Honey: I’ve added a bit of honey for sweetness to balance out the savory flavors. Alternatively, you may also use maple syrup or agave nectar if you prefer. If you are diabetic or insulin-resistant, you can use maple-flavored monkfruit syrup instead.
• Cornstarch: Cornstarch helps to bind and thicken the stir fry sauce. If you are allergic to corn, you can use tapioca starch or arrowroot starch instead.

How to Make Chicken Stir Fry:

Marinate Chicken: Place chicken in a bowl, add salt, pepper, and half of the olive oil. Mix well.

Prepare Stir Fry Sauce: In a small bowl, mix the chicken broth, gluten-free soy sauce, sesame oil, and honey. In a separate bowl mix cornstarch with 1–2 tablespoons of water to get a cornstarch slurry, then add the slurry to the other sauce ingredients. Mix well to combine.

Dish by Dish Tips:

• Use Other Proteins: If you prefer, you can swap out the chicken for pork or fish. Or use tofu instead to make this a vegetarian meal.
• Serve With: I highly recommend serving this chicken stir fry with a bowl of steaming hot rice – it’s the perfect combo! Alternatively, if you prefer a a low-carb option, you can serve it with cauliflower rice instead.

Other Asian Chicken Dinners to Enjoy:

• Korean Fried Chicken (Gluten-Free, Dairy-Free)
• Honey Sesame Chicken (Gluten-Free, Dairy-Free)
• Honey Garlic Chicken (Gluten-Free, Dairy-Free)
• Kung Pao Chicken (Gluten-Free, Dairy-Free)

Gluten-Free Main Dishes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Chicken Stir Fry (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

Ready in under 30 minutes, this easy chicken stir fry is packed with colorful vegetables and protein-rich with chicken, tossed in a flavorful Asian-inspired sauce for a delicious and tasty weeknight meal. Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound chicken breast, cut into 1-inch cubes
• 1/3 teaspoon salt
• 1/3 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, finely sliced
• 1 teaspoon ginger paste
• 2 garlic cloves, finely chopped
• 1/4 cup gluten-free chicken broth
• 5 tablespoons gluten-free soy sauce (tamari sauce)
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 tablespoon cornstarch + 1 to 2 tablespoons water (for making the slurry)

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Instructions

1. Marinate Chicken: Place chicken in a bowl, add salt, pepper, and half of the olive oil. Mix well.
2. Prepare Stir Fry Sauce: In a small bowl, mix the chicken broth, gluten-free soy sauce, sesame oil, and honey. In a separate bowl mix cornstarch with 1–2 tbsp water to get a cornstarch slurry, then add the slurry to the other sauce ingredients. Mix well to combine.
3. Cook Chicken: Heat remaining olive oil in a large skillet over medium heat. Pan-fry the chicken cubes for 7–8 minutes, stirring, until cooked through. Set aside the cooked chicken to a plate.
4. Cook Vegetables: Add bell pepper, broccoli florets and carrots to the skillet. Stir-fry for 5 minutes. Add the garlic, and ginger paste. Stir and cook for 1 more minute.
5. Return Chicken to Skillet: Add chicken to the skillet with the veggies and pour in the stir-fry sauce. Stir-fry for 2 minutes until the sauce thickens and coats everything evenly.
6. Garnish & Serve: Garnish the chicken stir fry with sesame seeds and green onions and serve!

Notes

Chicken: I used boneless, skinless chicken breast, but you can also use skinless, boneless chicken thighs if you prefer.

Vegetables: I’ve used broccoli, red bell pepper and carrot for a beautiful vibrant variety of color.

Ginger Paste: Ginger paste adds depth of flavor to this chicken stir fry. Alternatively, you can also use grated fresh ginger if you have that on hand.

Garlic: Fresh garlic really adds flavor and aroma to this Asian chicken stir fry, so make sure you add it in.

Broth: I used chicken broth, but chicken stock will work too. Alternatively, you may also use vegetable broth of vegetable stock if you prefer.

Soy Sauce: I’ve used gluten-free soy sauce (tamari sauce) to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead. Alternatively, if you are allergic to soy, you can swap out the soy sauce for equal amounts of coconut aminos.

Sesame Oil: Sesame oil adds a distinctly Asian flavor to this dish, so I definitely recommend that you add it in.

Honey: I’ve added a bit of honey for sweetness to balance out the savory flavors. Alternatively, you may also use maple syrup or agave nectar if you prefer. If you are diabetic or insulin-resistant, you can use maple-flavored monkfruit syrup instead.

Cornstarch: Cornstarch helps to bind and thicken the stir fry sauce. If you are allergic to corn, you can use tapioca starch or arrowroot starch instead.

• Prep Time: 5 mins
• Cook Time: 25 mins
• Category: Dinner
• Method: Stir Fry
• Cuisine: Asian