Description
This Gluten-Free Chicken & Veggie Stir-Fry is a quick and healthy meal featuring tender chicken breast and colorful vegetables stir-fried to perfection with a savory gluten-free soy sauce. Perfect for a nutritious weeknight dinner, it’s packed with protein and vibrant flavors while being suitable for gluten-sensitive diets.
Ingredients
Protein
- Chicken breast, sliced – 1 lb
Vegetables
- Bell peppers, sliced – 1 cup
- Broccoli florets – 1 cup
- Carrots, sliced – 1 cup
Others
- Garlic, minced – 2 cloves
- Gluten-free soy sauce or tamari – 3 tablespoons
- Olive oil or vegetable oil – 2 tablespoons
Instructions
- Prepare Ingredients: Slice the chicken breast, bell peppers, carrots, and separate broccoli into florets. Mince the garlic cloves finely to release their flavor.
- Cook Chicken: Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the sliced chicken and cook until it turns golden brown and is cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Stir-Fry Vegetables: In the same pan, add minced garlic followed by the bell peppers, carrots, and broccoli. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp, preserving their bright color and crunch.
- Combine and Season: Return the cooked chicken to the pan with the vegetables. Pour in 3 tablespoons of gluten-free soy sauce or tamari, stirring everything together so the flavors meld. Cook for another 2-3 minutes to heat through and allow the sauce to coat the ingredients evenly.
- Serve: Serve the stir-fry hot, pairing it with steamed rice or quinoa for a well-rounded meal.
Notes
- For a spicier twist, add red chili flakes or fresh chopped chili along with the garlic.
- To keep this meal low-carb, serve with cauliflower rice instead of regular rice or quinoa.
- Use fresh vegetables for the best texture; frozen vegetables can also be used but may increase cooking time.
- This recipe can be made dairy-free and gluten-free by ensuring use of gluten-free soy sauce.
