GERD Friendly Gluten Free Honey Garlic Chicken Stir-Fry

Total time35 min

Prep time15 min

Cook time20 min

GERD Friendly Gluten Free Honey Garlic Chicken Stir-Fry

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
2 tbsp cornstarch
½ tsp salt
¼ tsp black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the sauce

3 tbsp honey
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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3 tbsp tamari
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
¼ cup water

For the stir-fry

2 tbsp neutral oil (such as avocado oil or canola oil), divided
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp fresh ginger, grated
2 cups broccoli florets
1 red bell pepper, thinly sliced

For serving

2 cups cooked white rice, for serving
2 green onions (green tops only), thinly sliced (optional)
Ingredient note
Scallions appears here only as an optional add-on, and the recipe uses just about 1/2 of a scallion per serving, which is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the honey, tamari, rice vinegar, sesame oil, 1 tsp cornstarch, and water until smooth. Set the sauce aside.
2
In a medium bowl, toss the sliced chicken with 2 tbsp cornstarch, salt, and black pepper until evenly coated.

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