Gluten-free chicken stir fry makes a great weeknight dinner, since it’s so quick to prepare. Leftovers are great for a gluten-free lunch too! I think you’ll love this easy gluten-free stir fry!
One of the best parts about making stir fry is that you can use pretty much whatever vegetables you have on hand. Great for cleaning out the refrigerator!
While I included broccoli, red pepper, onion, snap peas, carrots and bean sprouts in this healthy stir fry, you can omit any that your family doesn’t prefer and replace with more of the ones they do prefer, or substitute with others they like better.
Even with chopping up the vegetables and cubing the chicken, you’ll still be able to get this on the table in an hour, making it a quick weeknight gluten-free dinner option.
Notes on ingredients for this gluten-free chicken stir fry recipe:
- Chicken: Chicken thighs or chicken breasts can be used. Some people really prefer the dark meat of chicken thighs as they can have more flavor and stay really moist. But I haven’t had any issues using chicken breasts.
- Sesame Oil: This is the sesame oil I used. I keep it on hand since I use it in my gluten-free sesame noodles recipe too.
- Soy Sauce: Traditional soy sauce is made with wheat. In place of soy sauce, we’re using Tamari sauce, which is gluten-free. I just really like the San-J kind and I can find it at my local Fred Meyer store. You can also buy from Amazon here.
- Chicken Broth: Chicken broth is used in the sauce. Make sure yours is clearly labeled gluten-free. I prefer to use Pacific Organic Chicken Broth which I can find at my local Winco and Fred Meyer stores.
- Ginger: If you don’t have fresh ginger to mince, use ground ginger (from the spice aisle) but only use 1/4 teaspoon of ground ginger.
- Crushed Red Pepper: This adds a lot of flavor but also some heat. At our house, I usually just place the shaker of this on the table so those that want to can add it themselves. This is the crushed red pepper I use.
Tips for How to Make Gluten-free Stir Fry:
- Try to cut your chicken to as similar sized pieces as you can. Want them to be strips? Go ahead and make them all similar sized strips. If you want them to be bite-sized pieces, be sure to do them all bite size.
- When making stir fry, you want your vegetables to have a slight crunch to them and not be soggy. I recommend that you cut up thicker or heartier vegetables like carrots and celery into smaller pieces so that everything will cook evenly.
- Add in the quick cooking vegetables like bean sprouts and scallions towards the end so they won’t get too soft.
- Be sure to use a large skillet, so you can stir things around easily and everything can cook evenly.
Gluten-free stir fry sauce:
To make the gluten-free stir fry sauce, you simply whisk together these sauce ingredients in a small bowl: gluten-free chicken broth, gluten-free tamari sauce, white vinegar, cornstarch, honey, sesame oil, minced garlic, red pepper flakes and ginger.
I served this gluten-free chicken stir fry over white rice. You could also serve over rice pasta or quinoa, or you can avoid any grains.
Looking for more easy gluten-free recipes for mealtimes? Check out this round-up of easy gluten-free meals.
Gluten-free Stir Fry Recipe:
If you don't have fresh ginger to mince, use ground ginger (from the spice aisle) but only use 1/4 teaspoon of ground ginger. Feel free to omit any vegetables that your family doesn't prefer. You can replace with ones your family likes better, or double any that are already in this. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
If you don't have fresh ginger to mince, use ground ginger (from the spice aisle) but only use 1/4 teaspoon of ground ginger.
Feel free to omit any vegetables that your family doesn't prefer. You can replace with ones your family likes better, or double any that are already in this.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I hope you and your family enjoy this gf stir fry!