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.
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
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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.
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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.
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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.
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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.
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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.
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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:
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- 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.
- 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.
- 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.
- 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.
- 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.
- Chicken thighs are best for stir fry- They are more flavorful. However, if you have breasts available you can use that too.
- Switch up your veggies- Use any other veggies you may have on hand like celery, cabbage, zucchini, etc.
- Substitute for honey- You can use maple syrup.
- Substitute for tamari- Use coconut aminos to keep sauce gluten-free.
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Use low-sodium chicken broth- This way you can control the amount of sodium in this recipe yourself.
- 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.