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The Best Quick Gluten-Free Stir Fry with Chicken

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This delicious, Quick, Gluten-Free Stir Fry with Chicken is my all-time favorite. It’s an EASY scrumptious recipe that comes together quickly—tender chicken morsels in a savory sauce sauteed with broccoli, red peppers, garlic, ginger, and carrots. The sauce is delicious! Serve with rice, and dinner is done!

Gluten Free Chicken Stir Fry on Plate with chopsticks.
Add Chicken to Pan of Veggies and Add Honey, Sesame Oil and Coconut Aminos

The beauty of this gluten-free Chicken Stir-Fry is its ease and versatility. The sauce pairs beautifully with almost any vegetable and tastes even better the next day. If you like this Asian-inspired stir fry recipe, you will also enjoy our Easy Orange Chicken. Simple stir-fry recipes make weeknight cooking a snap!

This recipe uses Coconut Aminos, a gluten-free, soy, and wheat-free soy-like sauce made from coconut. Coconut Aminos are lower in sodium and add a delicious umami flavor to the recipe. You can also use any gluten-free soy sauce for this recipe, but we prefer the taste of Coconut Aminos.

What Makes This Recipe Special?

  • It’s simple! It’s an easy recipe you can get on the table fast!
  • It’s an easy weeknight meal.
  • It has an irresistible, delicious sauce.
  • It’s a simple stir fry recipe with big flavor
  • Kids and Adults LOVE it!
  • It’s a healthy meal your whole family will enjoy!
Ingredients for Stir Fry with Chicken

Ingredients

Simple ingredients from the grocery store for Gluten-Free Stir Fry with Chicken and Vegetables

  • Boneless Skinless Chicken Breasts
  • Honey
  • Fresh Garlic
  • Fresh Ginger or Ground Ginger
  • Coconut Aminos
  • Leeks or Yellow Onions
  • Carrots
  • Red Bell Peppers or Yellow Bell Peppers
  • Broccoli Florets
  • Eggs
  • Almond Flour or Gluten-Free Flour
  • Corn Starch or Tapioca Starch
  • Sesame Oil
  • Avocado Oil or any neutral oil
  • Fresh Lemon Juice

Ingredient Notes

  • You can substitute gluten-free Soy Sauce or Tamari Sauce for Coconut Aminos
  • Make this recipe with your favorite vegetables, snow peas, or bean sprouts!

How To Make This Recipe – Step-by-Step

  1. Cut chicken into bite-sized pieces.
  2. Whisk Honey, Coconut Aminos, and Sesame Oil in a small bowl. Set aside.
  3. Whisk three eggs and place in a large bowl. Coat all chicken pieces with the whisked eggs.
  4. Place 2 Cups of almond flour and cornstarch (or Tapioca Flour) in a large bowl. Dredge the egged chicken thoroughly, shaking off excess flour.
  5. Heat a large skillet or large wok over medium-high heat. Add 2-3 Tablespoons of Avocado Oil or any neutral oil.
  6. Saute minced garlic for one minute, and then add the chicken pieces. Cook for 3-4 minutes on each side until golden brown. Pour sauce over the chicken. Toss to combine.
  7. Remove Chicken from the pan and set aside. Add another tablespoon of avocado oil to the same skillet or wok.
  8. Add leeks (or onions), fresh ginger, red pepper, broccoli, and carrots to the pan. Saute lightly covered until vegetables are fork-tender (al dente).
  9. Return the cooked chicken to the hot pan with the veggies. Toss until well coated.
  10. Optional- Squeeze fresh lemon juice over the finished dish. Enjoy!
  11. Serve with white rice or cauliflower rice and extra sauce at the table.

Variations and Serving Tips

  • Serve with any of your favorite veggies or rice noodles.
  • You can also use Boneless, Skinless Chicken Thighs.
  • Garnish with sliced green onions and toasted sesame seeds.
  • Serve with white rice or brown rice. We love jasmine rice!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Thanks for stopping by Delectable Food Life. If you make this recipe, we always appreciate your 5-star review.

Mix Veggies with Chicken in large skillet.
Add Chicken to Pan of Veggies and Add Honey, Sesame Oil and Coconut Aminos
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The Best Quick Gluten-Free Stir Fry with Chicken

Gluten Free Chicken Stir Fry on Plate with chopsticks.
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This delicious, Quick, Gluten-Free Stir Fry with Chicken is my all-time favorite. It’s an EASY scrumptious recipe that comes together quickly—tender chicken morsels in a savory sauce sauteed with broccoli, red peppers, garlic, ginger, and carrots. The sauce is delicious! Serve with rice, and dinner is done!

  • Author: Sherie Friedlander
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 Minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free

Ingredients

Boneless Skinless Chicken Breasts – 4 Chicken Breasts

Honey – 3 tablespoons

Fresh Garlic – 4 cloves minced

Fresh Ginger – 1 inch peeled and chopped

Coconut Aminos – 2 tablespoons

Leeks or Yellow Onions – 1 large leek diced or 1 small yellow onion medium dice

Carrots – 2 large carrots diced (sliced diagonally, about 2 cups)

Red Bell Peppers or Yellow Bell Peppers – small dice about 2 cups

Broccoli – 2 cups florets

Eggs -3 whisked to dredge chicken

Almond Flour – 2 cups to dredge chicken

Cornstarch 1 Tablespoon

Sesame Oil – 1 Tablespoon

Avocado Oil – 3-4 Tablespoons

Optional – Fresh Lemon Juice – 1 lemon

Instructions

  1. Cut chicken into bite-sized pieces.
  2. Whisk Honey, Coconut Aminos, and Sesame Oil in a small bowl. Set aside.
  3. Whisk three eggs and place in a large bowl. Coat all chicken pieces with the whisked eggs.
  4. Place 2 Cups of almond flour and cornstarch (or Tapioca Flour) in a large bowl. Dredge the egged chicken thoroughly, shaking off excess flour.
  5. Heat a large skillet or large wok over medium-high heat. Add 2-3 Tablespoons of Avocado Oil or any neutral oil.
  6. Saute minced garlic for one minute, and then add the chicken pieces. Cook for 3-4 minutes on each side until golden brown. Pour sauce over the chicken. Toss to combine.
  7. Remove Chicken from the pan and set aside. Add another tablespoon of avocado oil to the same skillet or wok.
  8. Add leeks (or onions), fresh ginger, red pepper, broccoli, and carrots to the pan. Saute lightly covered until vegetables are fork-tender (al dente).
  9. Return the cooked chicken to the hot pan with the veggies. Toss until well coated.
  10. Optional- Squeeze fresh lemon juice over the finished dish. Enjoy!
  11. Serve with white rice or cauliflower rice and extra sauce at the table.

Notes

Storage – Store in the refrigerator in an airtight container for up to 3 days.

Double or triple the sauce to have extra at the table. It’s delicious poured over rice. 

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