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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.
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.
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