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Gluten Free Chicken stir fry
Tina Watson

Gluten Free Chicken Stir Fry

5 from 3 votes
Colorful & savory GF chicken stir fry!
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Ingredients Method Video Notes

Ingredients
  

Gluten Free Stir Fry Sauce
  • 1/2 cup Coconut aminos (or soy sauce)
  • 1/2 cup Beef or chicken stock
  • 1 tsp Sesame oil
  • 1/2 TBS Rice vinegar or apple cider vinegar
  • 2 Garlic cloves (minced)
  • 1-2 tsp Grated ginger (optional)
  • 1 TBS Honey
  • 1 TBS Cornstarch (or potato starch)
  • Pinch Red pepper flakes (optional)
Other Ingredients
  • 2 Chicken breasts (Or meat of choice like beef, shrimp, etc. You want about 1 pound of meat)
  • 1 cup Uncooked rice
  • 2 cup Frozen (or fresh) mixed veggies of choice

Method
 

  1. In a bowl or mason jar, combine all of the stir fry ingredients & whisk or shake well until combined. Set aside.
  2. Prepare rice per package instructions.
  3. Cook your protein as desired. I prefer to bake (2) chicken breasts at 450F for 20-25 minutes until internal temperature reaches 165F. After it's fully cooked, slice the chicken into bite sized strips & set aside.
  4. Warm 1/4-1/2 cup water in a pan & add mixed veggies. Cover & steam on low-medium heat heat for 5-8 minutes to soften the veggies.
  5. Meanwhile, add the stir fry sauce to a separate pan & simmer on low-medium heat until the sauce thickens. Stir constantly as it thickens quickly & you don't want it to be clumpy. Turn off heat & set aside.
  6. Add the sliced chicken & stir fry sauce over the top of the steamed veggies & mix well. Allow to cook together on low-medium heat for another 5-8 minutes. Serve over a bed of cooked rice & enjoy!

Video

Notes

I usually always double this recipe as it makes wonderful leftovers & who doesn't love leftovers? :) We prefer chicken with this recipe but you can easily swap out the chicken for a beef stir fry or shrimp stir fry.