Gluten-Free Chicken Stir-Fry

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Gluten-Free Chicken Stir-Fry

A quick and flavour-packed gluten-free chicken stir fry made with fresh vegetables and an easy homemade stir fry sauce.

Prep Time15

Cook Time12

Total Time27

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 447kcal

Author: Georgina Hartley

Ingredients

2 tablespoons groundnut oil
4 chicken breasts skinless and boneless
1 tablespoon stir fry seasoning recipe here
1 tablespoon cornflour cornstarch
1 large carrot peeled and finely sliced
½ head springleaf cabbage shredded
100 g baby corn halved lengthways then halved widthways
100 g sugar snap peas trimmed
2-3 spring onions to garnish

Stir Fry Sauce

3 tablespoons tamari
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon ginger garlic paste
1 tablespoon chilli paste

Metric - US Customary

Instructions

Mix all the stir fry sauce ingredients together in a small bowl and set aside.
Prepare the vegetables by cutting into uniform sizes.
Whisk the stir fry seasoning and cornflour together in a large bowl.
Dice the chicken up into small bite-sized pieces and toss into the seasoning mix.
Heat 1 tablespoon oil in a large frying pan or wok.
Add the chicken in an even layer and cook for 3-4 minutes on each side, over a medium heat, until cooked through. Remove from the pan with a slotted spoon and set aside.
Add the other tablespoon of oil to the pan.
Toss in all the vegetables and fry for 1-2 minutes until slightly softened.
Add the chicken back in, along with the stir fry sauce. Cook for 2 minutes until everything is heated through and the sauce has thickened.
Serve immediately with rice or noodles with sliced spring onions to garnish.

Notes

I make the homemade stir fry seasoning in a large batch which is enough for several stir fries: 1 teaspoon Sichuan pepper, 2 tablespoons dried onion granules, 2 tablespoons dried garlic granules, 2 teaspoons brown sugar, 2 teaspoons kosher salt, 2 teaspoons ground ginger, 1 teaspoon chilli (or red pepper) flakes, 1 teaspoon white pepper, ½ teaspoon ground cinnamon.

Here’s a full recipe and more ideas for using the Homemade Stir Fry Sauce.

You can use your favourite vegetables. Broccoli, red pepper, mange tout, pak choi, chinese leaf or beansprouts work well.

Make ahead. I recommend prepping the vegetables, stir fry sauce and dicing the chicken ahead of time (up to 2 days and keep in the fridge) if you want to cut down time on the day of serving.

Freezing. Stir fries can be frozen but the vegetables will soften more and potentially get watery in the freezer.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1.

Nutrition