Gluten Free Chicken Stir-Fry with Vegetables

Total time45 min

Prep time20 min

Cook time15 min

Gluten Free Chicken Stir-Fry with Vegetables

This colorful, high-heat stir-fry is the kind of weeknight dinner that looks and tastes like it came from your favorite takeout spot — except you made it in about 30 minutes at home. Tender slices of chicken breast get a quick marinade before hitting a screaming-hot wok, locking in flavor and giving you that satisfying sear. The sauce is built from tamari instead of traditional soy sauce, which is the key swap that keeps every drop of this dish wheat-free without sacrificing any of that savory, slightly sweet depth. Broccoli, snap peas, and two colors of bell pepper bring crunch, color, and freshness to every bite, and the cornstarch-thickened sauce clings to everything in the most satisfying way. One thing worth knowing: regular soy sauce almost always contains wheat, so using tamari here isn't just a workaround — it's genuinely the better-tasting, cleaner choice for anyone avoiding gluten. Served over fluffy white rice and finished with green onions and sesame seeds, this makes four generous bowls that are just as good reheated the next day.

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breast, 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 tamari
1 tsp cornstarch

For the sauce

3 tbsp tamari
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tsp cornstarch
¼ tsp red pepper flakes

For the stir-fry

2 tbsp neutral oil (such as avocado oil or canola oil), divided
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
2 cups broccoli florets
1 cup snap peas, trimmed

For serving

2 cups cooked white rice, for serving
2 green onions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
In a medium bowl, toss the sliced chicken with 1 tbsp tamari and 1 tsp cornstarch until evenly coated. Set aside to marinate for 10 minutes at room temperature.
2
In a small bowl, whisk together the 3 tbsp tamari, rice vinegar, honey, sesame oil, 1 tsp cornstarch, and red pepper flakes until smooth. Set the sauce aside.

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