Gluten-Free Chicken and Vegetable Stir-Fry

This vibrant gluten-free chicken and vegetable stir-fry brings together tender pieces of chicken breast with a colorful medley of crisp vegetables, all coated in a savory Asian-inspired sauce. The key to achieving restaurant-quality results at home lies in using tamari or coconut aminos instead of traditional soy sauce, making this dish completely gluten-free without sacrificing any of the umami-rich flavor you crave. Stir-frying is an ancient Chinese cooking technique that has become beloved worldwide for its ability to create delicious, healthy meals in minutes. The high heat and quick cooking time ensure that vegetables retain their crisp texture and vibrant colors while the chicken stays tender and juicy. This method also requires minimal oil, making it a naturally lighter option for dinner. What makes this recipe truly special is its versatility and convenience. You can easily customize the vegetables based on what's in season or what you have on hand, and the entire dish comes together in under 30 minutes from start to finish. The sauce, made with gluten-free tamari, fresh ginger, and garlic, creates a perfect balance of salty, sweet, and savory notes that coat every ingredient beautifully. Serve this stir-fry over steamed rice, cauliflower rice, or gluten-free noodles for a complete meal that's satisfying, nutritious, and bursting with flavor. It's perfect for busy weeknights when you want something homemade and healthy without spending hours in the kitchen.

Ingredients

• 1.5 lbsboneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cupgluten-free tamari or coconut aminos
• 2 tbsprice vinegar
• 1 tbsphoney
• 1 tbspcornstarch
• 1 tspsesame oil
• 3 tbspvegetable oil, divided
• 1 tbspfresh ginger, minced
• 3 clovesgarlic cloves, minced
• 2 mediumbell peppers, cut into strips (mixed colors)
• 2 cupsbroccoli florets, cut into bite-sized pieces
• 1 cupsnap peas, trimmed
• 2 mediumcarrots, sliced diagonally
• 4 stalksgreen onions, sliced
• 1/2 tspsalt
• 1/4 tspblack pepper
• 1 tbspsesame seeds, for garnish optional

Method

1. In a small bowl, whisk together the tamari, rice vinegar, honey, cornstarch, and sesame oil until the cornstarch is fully dissolved. Set the sauce aside. 0:05
2. Season the chicken pieces with salt and black pepper, tossing to coat evenly. 0:04
3. Heat a large wok or skillet over high heat until very hot. Add 2 tablespoons of vegetable oil and swirl to coat the pan. 0:04
4. Add the chicken pieces to the hot wok in a single layer. Let them sear without stirring for 2 minutes, then stir-fry for another 3-4 minutes until the chicken is cooked through and lightly browned. Transfer the chicken to a plate and set aside. 0:06
5. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced ginger and garlic, and stir-fry for 30 seconds until fragrant. 0:04
6. Add the carrots and broccoli to the wok. Stir-fry for 2-3 minutes until the vegetables begin to soften slightly but remain crisp. 0:05
7. Add the bell peppers and snap peas to the wok. Continue stir-frying for another 2 minutes until all vegetables are crisp-tender. 0:05
8. Return the cooked chicken to the wok with the vegetables. Add the green onions and toss everything together. 0:04
9. Pour the sauce over the chicken and vegetables. Toss continuously for 1-2 minutes until the sauce thickens and coats everything evenly. 0:05
10. Remove from heat and transfer to a serving platter. Garnish with sesame seeds if desired and serve immediately. 0:04