Gluten-Free Chicken Stir Fry

Gluten-Free Chicken Stir Fry is so quick and easy to make. Packed in flavors, fresh veggies and protein. Better than take-out stir fry that comes together in no time. Best stir fry sauce made with gluten-free ingredients, fresh aromatics, and the best balance of sweet and savory.

Gluten-Free Chicken Stir Fry

Gluten-Free Chicken Stir Fry makes for a delicious meal that is super easy to make. It comes together in no time as it cooks fast. It’s a staple that everyone should make often in their home and have in rotation. Loaded in flavor, fresh veggies and protein. Best stir fry sauce made with gluten-free ingredients, fresh aromatics, and the best balance of sweet and savory.

One of the best parts about this stir fry is how versatile it is. You can use any veggies you may have on hand and can use chicken breasts instead of thighs if that’s what you have available. This is even a great recipe to add to your meal prepping. Makes for a healthy and filling meal that’s easy to make on any busy weeknight.

Ingredients needed to make Gluten-Free Chicken Stir Fry:

• Chicken Thighs– Boneless and skinless. Chicken thighs tend to be more flavorful which is great for any stir fry. However, you can also use chicken breasts if that’s what you have available.
• Stir Fry Veggies– Carrots, broccoli, red bell pepper, cremini mushrooms, and bok choy. You can also use any variation of any veggies you already have available.
• Stir Fry Sauce– Garlic, ginger root, chicken broth, tamari, rice vinegar, honey, sesame oil, arrowroot flour (for thickening).
• Avocado Oil– For cooking.

Equipment needed to make Gluten-Free Chicken Stir Fry:

• Wok or Large Skillet– You want your pan to be large enough so you have enough room to stir and mix everything in.
• Mixing Bowl– To prep stir fry sauce in.
• Whisk– For mixing sauce.

How to make Gluten-Free Chicken Stir Fry:

• Step 1– Pat dry chicken thighs and cut into bite size pieces. Place in a bowl and sprinkle with salt, pepper and garlic powder if desired. Set aside. Prep the rest of ingredients; remove broccoli florets from stem, peel and slice carrots into half circles, cube bell pepper, thinly slice mushrooms and measure out 1 cup, thinly chop bok choy and measure out 1 cup. Set veggies aside. 

• Step 2– Next prep sauce; mince garlic, peel and grate ginger and place in a mixing bowl. Pour in chicken broth, tamari, rice vinegar, honey, and sesame oil. Whisk together until well combined and set aside. Don’t add arrowroot flour yet.
• Step 3– Place a wok or large skillet on stovetop on high heat. Drizzle 1 tablespoon avocado oil and bring to a heat. Toss in chicken pieces and stir fry until browned. About 6-7 minutes. Remove cooked chicken from wok and set to the side. 

• Step 4– Drizzle the other tablespoon avocado oil on wok and bring to a heat. Toss in broccoli, carrots, mushrooms, and red bell peppers. Stir fry until veggies are cooked through and have softened. About 3-4 minutes. Add-in bok choy at this point and continue to stir fry along with the rest of veggies until it begins to wilt. About 2-3 minutes. 

• Step 5– Place cooked chicken back in wok along with veggies and give it all a good toss. Add flour to sauce and whisk again making sure the flour is well dissolved. Drizzle sauce over stir fry and give everything a good stir once again to combine.
• Step 6– Remove stir fry from heat and serve while still hot over rice or noodles. Garnish with some sesame seeds over if desired. Enjoy!

Tips and Substitutions:

1. Prepare all ingredients first- Stir fry is cooked at a high temperature and quickly. You want to have all of your ingredients prepped ahead of time before you start cooking.
2. Cut chicken into similar sized pieces– You can cube your chicken, cut it into strips, or any other way you may prefer. Just make sure you stick to the same shape so that chicken cooks evenly as you stir fry it.
3. Cook ingredients according to cooking time- The best method to cook stir fry is to cook chicken first and set aside. Then add veggies, then greens and aromatics. This will result in everything being cooked evenly and maximizing flavor.
4. Mix arrowroot flour into sauce right before pouring into stir fry- Arrowroot flour reacts with heat. It’s best to mix in right before it’s ready to be added to stir fry.
5. Pour sauce over stir fry at the end- It will incorporate into the stir fry as it thickens making sure stir fry is well coated with sauce.
6. Chicken thighs are best for stir fry- They are more flavorful. However, if you have breasts available you can use those too.
7. Switch up your veggies- Use any other veggies you may have on hand like celery, cabbage, zucchini, etc.
8. Substitute for honey- You can use maple syrup.
9. Substitute for tamari– Use coconut aminos to keep sauce gluten-free.
10. Use low-sodium chicken broth– This way you can control the amount of sodium in this recipe yourself.
11. Use a large wok or skillet– You want to make sure you have plenty of room to stir and cook everything through. Then to be able to mix everything together as you add your stir fry sauce.

What to serve chicken stir fry with:

Serve your chicken stir fry with plain white rice, fried rice, cauliflower rice, or noodles.

Gluten-Free Chicken Stir Fry FAQ’s

Do you cook chicken before stir frying?

Cooking the chicken before cooking the veggies is the best method for making a stir fry. Chicken and veggies cook at different temperatures. It’s best to stir fry your chicken first, setting it to the side, and then stir frying veggies. This will ensure both chicken and veggies are cooked through and evenly and neither ends up being undercooked or overcooked. This will elevate the overall flavor of the dish as well.

What is stir fry sauce made of?

Stir fry sauce is made of base ingredients such as soy sauce, sesame oil, and corn starch. This version uses gluten-free ingredients such as tamarin instead of soy sauce. Also arrowroot flour for a healthier thickening component as supposed to corn starch. Other aromatics are used such as garlic and ginger for those traditional asian flavors and some honey to balance the acidity from the rice vinegar.

Does stir fry sauce contain gluten?

Stir fry sauce, particularly those store-bought, can contain gluten. This is because flour is used to thicken it and usually calls for soy sauce as one of the ingredients. To make sure stir fry sauce is gluten-free, use tamarin or coconut aminos as a substitute for soy sauce. Also, use a gluten-free flour such as arrowroot to keep it gluten-free.

Meal prepping it:

This chicken stir fry is super easy to make, packed in flavors, fresh veggies and protein. It’s great to add to your meal prep rotation. You can either make a batch of this stir fry along with your favorite side and have ready to lunches or dinner. You can also prep your veggies and sauce ahead and have ready for a quick and easy dinner.

How to store Gluten-Free Chicken Stir Fry:

Whether you are making it ahead or storing leftovers, place you gluten-free chicken stir fry in a container with a tight lid. Keep refrigerated for up to 3-4 days. Please note, arrowroot flour tends to lose its thickening components as more heat is added to it. As you reheat your chicken stir fry, the sauce may become less thick, however it will be just as delicious and still perfectly good to eat.

Did you like this Gluten-Free Chicken Stir Fry recipe? You may also like these other easy chicken recipes:

• Instant Pot Cajun Chicken and Rice
• Easy Chicken Fried Rice
• Gluten-Free Chicken Teriyaki

Print

Gluten-Free Chicken Stir Fry

Gluten-Free Chicken Stir Fry is so quick and easy to make. Packed in flavors, fresh veggies and protein. Better than take-out stir fry that comes together in no time. Best stir fry sauce made with gluten-free ingredients, fresh aromatics, and the best balance of sweet and savory.

Course Main Course

Cuisine American, Asian

Keyword Chicken Stir Fry, Gluten-Free Chicken Stir Fry

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Calories 449 kcal

Author Angelica Arias

Ingredients

Fir Stir Fry:

• 1 lb chicken thighs (boneless, skinless)
• 1 carrot
• 1/2 broccoli head
• 1 red bell pepper
• 1 cup cremini mushrooms
• 1 cup chopped bok choy
• 2 tbsp avocado oil (divided)

For Stir Fry Sauce:

• 3 garlic cloves
• 2 tbsp fresh ginger
• 1/2 cup chicken broth (low sodium)
• 1/3 cup tamari
• 1 tbsp rice vinegar
• 2 tbsp honey
• 2 tbsp sesame oil
• 1 tbsp arrowroot flour

Instructions

1. Pat dry chicken thighs and cut into bite size pieces. Place in a bowl and sprinkle with salt, pepper and garlic powder if desired. Set aside. Prep the rest of ingredients; remove broccoli florets from stem, peel and slice carrots into half circles, cube bell pepper, thinly slice mushrooms and measure out 1 cup, thinly chop bok choy and measure out 1 cup. Set veggies aside.

2. Next prep sauce; mince garlic, peel and grate ginger and place in a mixing bowl. Pour in chicken broth, tamari, rice vinegar, honey, and sesame oil. Whisk together until well combined and set aside. Don't add arrowroot flour yet.

3. Place a wok or large skillet on stovetop on high heat. Drizzle 1 tablespoon avocado oil and bring to a heat. Toss in chicken pieces and stir fry until browned. About 6-7 minutes. Remove cooked chicken from wok and set to the side.

4. Drizzle the other tablespoon avocado oil on wok and bring to a heat. Toss in broccoli, carrots, mushrooms, and red bell peppers. Stir fry until veggies are cooked through and have softened. About 3-4 minutes. Add-in bok choy at this point and continue to stir fry along with the rest of veggies until it begins to wilt. About 2-3 minutes.

5. Place cooked chicken back in wok along with veggies and give it all a good toss. Add flour to sauce and whisk again making sure the flour is well dissolved. Drizzle sauce over stir fry and give everything a good stir once again to combine.

6. Remove stir fry from heat and serve while still hot over rice or noodles. Garnish with some sesame seeds over if desired. Enjoy!

Recipe Notes

Tips and Substitutions:

1. 1. Prepare all ingredients first- Stir fry is cooked at a high temperature and quickly. You want to have all of your ingredients prepped ahead of time before you start cooking.
   2. Cut chicken into similar sized pieces– You can cube your chicken, cut it into strips, or any other way you may prefer. Just make sure you stick to the same shape so that chicken cooks evenly as you stir fry it.
   3. Cook ingredients according to cooking time- The best method to cook stir fry is to cook chicken first and set aside. Then add veggies, then greens and aromatics. This will result in everything being cooked evenly and maximizing flavor.
   4. Mix arrowroot flour into sauce right before pouring into stir fry- Arrowroot flour reacts with heat. It’s best to mix in right before it’s ready to be added to stir fry.
   5. Pour sauce over stir fry at the end- It will incorporate into the stir fry as it thickens making sure stir fry is well coated with sauce.
   6. Chicken thighs are best for stir fry- They are more flavorful. However, if you have breasts available you can use that too.
   7. Switch up your veggies- Use any other veggies you may have on hand like celery, cabbage, zucchini, etc.
   8. Substitute for honey- You can use maple syrup.
   9. Substitute for tamari– Use coconut aminos to keep sauce gluten-free.
   10. Use low-sodium chicken broth– This way you can control the amount of sodium in this recipe yourself.

   11. Use a large wok or skillet– You want to make sure you have plenty of room to stir and cook everything through. Then to be able to mix everything together as you add your stir fry sauce.

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Nutrition Facts

Gluten-Free Chicken Stir Fry

Amount per Serving

Calories

449

% Daily Value*

Fat

 

33

g

51

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

8

g

Monounsaturated Fat

 

16

g

Cholesterol

 

112

mg

37

%

Sodium

 

1290

mg

56

%

Potassium

 

500

mg

14

%

Carbohydrates

 

17

g

6

%

Fiber

 

2

g

8

%

Sugar

 

11

g

12

%

Protein

 

22

g

44

%

Vitamin A

 

3568

IU

71

%

Vitamin C

 

40

mg

48

%

Calcium

 

31

mg

3

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.