Gluten Free Easy Chicken Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

Stir-fry is one of those weeknight dinners that feels fast and satisfying, but the classic versions are often off-limits because regular soy sauce is loaded with wheat. This recipe solves that cleanly by swapping in tamari, which delivers the same deep, savory punch without any gluten hiding in the bottle. The sauce — tamari, rice vinegar, honey, sesame oil, and a little cornstarch — comes together in minutes and turns glossy and clingy as it hits the hot pan, coating every piece of chicken and vegetable in something genuinely crave-worthy. Thinly sliced chicken is marinated and seared over high heat until lightly golden, then tossed back in with broccoli, carrots, and red bell pepper that still have a little bite to them. Fresh ginger goes in right at the end of the vegetable cook, so it stays bright and fragrant rather than fading into the background. The whole thing comes together in one skillet or wok and serves four over white rice, making it a practical, crowd-pleasing option that doesn't feel like a compromise. Finish with scallion greens and a scatter of sesame seeds and it looks as good as it tastes.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
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2 tbsp tamari
1 tbsp cornstarch

For the sauce

3 tbsp tamari
2 tbsp rice vinegar
1 tbsp honey
1 tbsp cornstarch
1 tsp sesame oil
¼ cup water

For the stir-fry

2 tbsp neutral oil (such as avocado oil or canola oil), divided
1 tbsp fresh ginger, finely grated
2 medium carrots, thinly sliced on the diagonal
1 medium red bell pepper, thinly sliced
2 cups broccoli florets
3 scallions, thinly sliced (green tops only)

For serving

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

Instructions

1
In a medium bowl, toss the sliced chicken with 2 tbsp tamari and 1 tbsp cornstarch until evenly coated. Set aside while you prepare the remaining ingredients.
2
In a small bowl, whisk together the 3 tbsp tamari, rice vinegar, honey, 1 tbsp cornstarch, sesame oil, and water until the cornstarch is fully dissolved. Set the sauce aside.

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