Gluten Free Garlic-Ginger Chicken Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

Gluten Free Garlic-Ginger Chicken Stir-Fry

Stir-fry nights just got a serious upgrade. Tender slices of chicken are marinated in tamari and sesame oil, then seared at high heat until golden and cooked through — while broccoli, snap peas, and red bell pepper stay crisp-tender and just a little charred at the edges. The glossy sauce comes together from tamari, rice vinegar, honey, and a touch of cornstarch, clinging to every piece in that deeply satisfying way that makes you want to eat straight from the wok. The key swap here is tamari in place of regular soy sauce, which keeps the whole dish wheat-free without sacrificing any of that savory, umami depth. Cornstarch handles both the marinade and the sauce thickening, so there's no flour or hidden grain-based thickener in sight. Served over fluffy white rice and finished with scallions and sesame seeds, this one feeds four and comes together faster than takeout. It's the kind of weeknight dinner that genuinely earns a spot in the regular 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 cornstarch
1 tbsp tamari
1 tsp sesame oil

For the sauce

3 tbsp tamari
2 tbsp chicken broth
1 tbsp rice vinegar
1 tbsp honey
1 tsp cornstarch
1 tsp sesame oil

For the stir-fry

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

For serving

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

Instructions

1
In a medium bowl, toss the sliced chicken with 1 tbsp cornstarch, 1 tbsp tamari, and 1 tsp sesame oil until evenly coated. Set aside to marinate for 15 minutes at room temperature.
2
In a small bowl, whisk together the 3 tbsp tamari, chicken broth, rice vinegar, honey, 1 tsp cornstarch, and 1 tsp sesame oil until the cornstarch is fully dissolved. Set the sauce aside.

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