chicken stir fry recipe

Chicken Stir Fry – Gluten Free!

chicken stir fry

I have a confession – before tonight I never made stir fry. Crazy isn’t it? But I had a wok years ago and only used it once or twice. I also never really liked rice before I went gluten free. Since rice is a large part of my diet now I figured I’d give it a try!

I found the original recipe online, and tweaked it so it is gluten free – just check for the notes! I’ve also added a couple notes at the bottom to try differently as well. This was a very yummy and healthy dinner, I’m sure we’ll be having again soon! :).

chicken stir fry

Ingredients:

  • 4 (4 oz) boneless skinless chicken breastes
  • 3 tbsp cornstarch
  • 2 tbsp soy sauce *Gluten Free (Tamari or another brand)
  • 1/2 tsp ground ginger
  • 1/2 tsp minced garlic
  • 3 tbsp vegetable oil
  • 2 cups broccoli florets
  • 1 cup sliced celery (1/2 in pieces thinly sliced)
  • 1 cup thinly sliced carrots
  • 1 medium onion, cut into wedges
  • 1 cup beef broth

Directions:

  1. Cut chicken into 1/2 in pieces and put them into a gallon sized zipper bag. Add corn starch and toss to coat.
  2. Combine your soy sauce, ginger and garlic powder to the back and shake well.
  3. Refrigerate 30 minutes.
  4. In your wok – heat up 2 tbsp of oil. Stir fry your chicken until fully cooked (no more pink insides). Put in a dish with a lid to keep warm while you cook the veggies. (about 5 minutes)
  5. Add your last tablespoon of oil to the wok and stir fry the veggies about 5 minutes. Make sure they are still crisp but cooked well. You don’t want soggy veggies.
  6. Add your broth and return your chicken to the wok. Cook and stir until thickened and bubbly!
  7. Enjoy over rice! Yum!

Super easy and super yummy! The only thing I might try differently next time is double the broth at the end and add in 1 tbsp soy sauce and 1 pinch of crushed red pepper flakes. A little more sauce and a little spice never hurt anyone!

Chicken Stir Fry – Gluten Free!

Chicken Stir Fry – Gluten Free!

Ingredients

  • 4 (4 oz) boneless skinless chicken breastes
  • 3 tbsp cornstarch
  • 2 tbsp soy sauce *Gluten Free (Tamari or another brand)
  • 1/2 tsp ground ginger
  • 1/2 tsp minced garlic
  • 3 tbsp vegetable oil
  • 2 cups broccoli florets
  • 1 cup sliced celery (1/2 in pieces thinly sliced)
  • 1 cup thinly sliced carrots
  • 1 medium onion, cut into wedges
  • 1 cup beef broth

Instructions

  1. Cut chicken into 1/2 in pieces and put them into a gallon sized zipper bag. Add corn starch and toss to coat.
  2. Combine your soy sauce, ginger and garlic powder to the back and shake well.
  3. Refrigerate 30 minutes.
  4. In your wok - heat up 2 tbsp of oil. Stir fry your chicken until fully cooked (no more pink insides). Put in a dish with a lid to keep warm while you cook the veggies. (about 5 minutes)
  5. Add your last tablespoon of oil to the wok and stir fry the veggies about 5 minutes. Make sure they are still crisp but cooked well. You don't want soggy veggies.
  6. Add your broth and return your chicken to the wok. Cook and stir until thickened and bubbly!
  7. Enjoy over rice! Yum!
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at [email protected]

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