The Best Quick Gluten-Free Stir Fry with Chicken
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!
- 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
- Cut chicken into bite-sized pieces.
- Whisk Honey, Coconut Aminos, and Sesame Oil in a small bowl. Set aside.
- Whisk three eggs and place in a large bowl. Coat all chicken pieces with the whisked eggs.
- Place 2 Cups of almond flour and cornstarch (or Tapioca Flour) in a large bowl. Dredge the egged chicken thoroughly, shaking off excess flour.
- Heat a large skillet or large wok over medium-high heat. Add 2-3 Tablespoons of Avocado Oil or any neutral oil.
- 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.
- Remove Chicken from the pan and set aside. Add another tablespoon of avocado oil to the same skillet or wok.
- Add leeks (or onions), fresh ginger, red pepper, broccoli, and carrots to the pan. Saute lightly covered until vegetables are fork-tender (al dente).
- Return the cooked chicken to the hot pan with the veggies. Toss until well coated.
- Optional- Squeeze fresh lemon juice over the finished dish. Enjoy!
- 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.