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.
Ingredients
- 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)
Instructions
- 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 tbsp water to get a cornstarch slurry, then add the slurry to the other sauce ingredients. Mix well to combine.
- 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.
- 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.
- 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.
- 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
