Gluten Free Chicken Stir Fry
Packed with fresh veggies, lean protein, and a delicious stir fry sauce – This gluten free chicken stir fry is the perfect, easy one pan meal. It tastes just like your favorite takeout but better for you and totally customizable! This is going to be a staple in your weeknight dinner line up.
Why You’ll Love This Recipe
- Easy to make.
- Customizable.
- One pan meal.
- Done in under 30 minutes.
- Gluten & dairy free
- Family favorite.
- Packed with flavor.
- Great as leftovers.
Ingredients & Substitutions
- Coconut oil. Coconut oil is used to sauté the veggies and chicken in this gluten free chicken stir fry. You can use olive or avocado oil as well.
- Chicken thighs. 1 lb of boneless, skinless chicken thighs cut into bite sized pieces are needed. You can also use boneless, skinless chicken breasts.
- Peppers. 1 bell pepper and 1 poblano pepper, deseeded and sliced. You can also add in sliced carrots, kale, zucchini, broccoli, etc for added veggies!
- Red onion. 1 red onion, sliced. You can use yellow or sweet onion as well.
- Garlic. 1 clove or 1 tbsp of minced garlic.
- Ginger. 2 tsp minced ginger.
- Coconut aminos. The coconut aminos are a great gluten free alternative to soy sauce. They are the base of the sauce. You can also use gluten free tamari.
- Sesame oil. Sesame oil is another key component of the sauce. It gives a slightly nutty flavor.
- Apple cider vinegar. Apple cider vinegar gives a little tang to the sauce. You can swap with rice vinegar.
- Honey. Honey adds a slight sweetness to the sauce.
- Herbs. I added green onions and fresh cilantro to add more vibrant flavor to the dish.
- Sesame seeds. These are used for garnish and give a little extra nutty flavor.
How to Make This Gluten Free Chicken Stir Fry
Step 1
Cook the chicken. In a large skillet, heat coconut oil. Add in the chicken, cooking for about 5-7 minutes or until browned on all sides.
Step 2
Sauté the veggies. Add in the onion, bell pepper, poblano pepper, garlic, and ginger. Sauté for another 3-5 minutes.
Step 3
Make the sauce. Add in coconut aminos, sesame oil, apple cider vinegar, and honey. Stir to combine and fully coat the chicken and veggies. Slowly add water. Let simmer for about 2-3 minutes, stirring occasionally, the sauce will thicken.
Step 4
Serve & enjoy! Serve the gluten free chicken stir fry with jasmine or basmati rice, fresh cilantro, green onions, and sesame seeds.
Expert Tips
- Don’t skip out on the simmering at the end. The longer you let things simmer at a low heat, the better the flavor and the thicker the sauce.
- Be sure to use a large skillet, so you can stir things around easily and everything can cook evenly. I love this skillet from Our Place.
- You want everything to cook evenly so cut up chicken into the same size pieces and cut up thicker or heartier vegetables into smaller pieces so that everything will cook evenly. Add in the quick cooking vegetables like green onions and kale toward the end.
- Serve this gluten free chicken stir fry with jasmine rice and fresh herbs for a balanced meal!
Frequently Asked Questions
Is this gluten free chicken stir fry spicy?
This stir fry isn’t spicy but you can easily add some heat if you’d like! Add in some red pepper flakes to increase the spice level.
Is it gluten free?
Yes! It’s made using coconut aminos which are naturally gluten free. You can also use tamari which is most similar to soy sauce and is gluten free.
How do I store it?
Store in an airtight container in the fridge for up to 4-5 days.
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Gluten Free Chicken Stir Fry
Ingredients
- 1 tbsp coconut oil
- 1 lb organic chicken thighs or breasts, cut into bite sized pieces
- 1 red bell pepper, deseeded and sliced
- 1 poblano pepper, deseeded and sliced
- 1 red onion, sliced
- ⅓ cup coconut aminos
- 1 tbsp sesame oil
- 1½ tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp minced garlic
- 2 tsp minced ginger
- ¼ cup water
- fresh cilantro, to garnish
- fresh green onions, to garnish
- sesame seeds, to garnish
Instructions
- Cook the chicken. In a large skillet, heat coconut oil. Add in the chicken, cooking for about 5-7 minutes or until browned on all sides.
- Sauté the veggies. Add in the onion, bell pepper, poblano pepper, garlic, and ginger. Sauté for another 3-5 minutes.
- Make the sauce. Add in coconut aminos, sesame oil, apple cider vinegar, and honey. Stir to combine and fully coat the chicken and veggies. Slowly add water. Let simmer for about 2-3 minutes, stirring occasionally, the sauce will thicken.
- Serve & enjoy! Serve the gluten free chicken stir fry with jasmine or basmati rice, fresh cilantro, green onions, and sesame seeds.
Notes
- Don’t skip out on the simmering at the end. The longer you let things simmer at a low heat, the better the flavor and the thicker the sauce.
- You want everything to cook evenly so cut up chicken into the same size pieces and cut up thicker or heartier vegetables into smaller pieces so that everything will cook evenly. Add in the quick cooking vegetables like green onions and kale toward the end.
- Serve with jasmine rice and fresh herbs for a balanced meal!
- Store in an airtight container in the fridge for up to 4-5 days.