Gluten Free Classic Chicken Stir-Fry

Total time45 min

Prep time20 min

Cook time15 min

Tender strips of chicken breast get a fast marinade before hitting a screaming-hot wok, so every piece turns golden and juicy without a trace of chewiness. Crisp-tender broccoli, snap peas, and a mix of red and yellow bell peppers go in next, keeping their color and crunch thanks to quick, high-heat cooking. Garlic and fresh ginger perfume the whole pan in seconds, and a glossy, savory sauce pulls everything together into that classic sticky-sweet coating you want clinging to each bite. A scatter of sliced green onion and sesame seeds finishes it off with color and crunch, right before it all gets ladled over a mound of fluffy white rice. It's a fast, weeknight-friendly stir-fry that comes together in one pan and one skillet's worth of dishes, and it's a solid pick for a gluten free dinner rotation.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil

For the sauce

3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp cornstarch
1 tsp sugar
½ cup low-sodium chicken broth
1 tsp sesame oil

For the stir-fry

2 tbsp neutral oil (such as vegetable oil or canola oil), divided
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
2 cups broccoli florets
1 cup snap peas, trimmed
3 green onions, sliced, white and green parts separated

For serving

1 tsp sesame seeds (optional)
cooked white rice, for serving

Instructions

1
In a medium bowl, combine the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Toss until evenly coated and set aside to marinate for 10 minutes at room temperature.
2
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, rice vinegar, 1 tbsp cornstarch, sugar, chicken broth, and 1 tsp sesame oil until the cornstarch is fully dissolved. Set the sauce aside.

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