One of the challenges with eating Asian food as someone whose gluten free is that a lot of the sauces have gluten in them. It’s a shame because the majority of the ingredients are gluten free. I wanted to share this stir fry recipe I have been experimenting with over the past few years.
Gluten Free Chicken Stir-fry is a great way to hit your macros and eat a tasty meal. This chicken stir fry recipe goes well with rice, and gluten free sesame noodles.
Gluten Free Chicken Stir-fry
Course: Dinner, LunchCuisine: AsianDifficulty: EasyServings
4
servingsPrep time
25
minutesCooking time
1
hourCalories
400
kcalIngredients
2 lbs 2 Chicken Thighs
1 head 1 Broccoli
3 whole 3 Carrots
1 whole 1 Bock Choy
1 whole 1 Bell Pepper
1/2 whole 1/2 White Onion
1/2 tbsp 1/2 Garlic
1/4 cup 1/4 Gluten Free Soy Sauce
3 drops 3 Sesame Oil
1 tbsp 1 Chili Sauce
Salt
Pepper
Directions
- Chop your broccoli, carrots, white onion, bell pepper, and Bock Choy to desired size. Add soy sauce, broccoli, and carrots to wok and cover to let steam. Season with salt and pepper and stir periodically.
- Chop your 2lbs of chicken thighs into small 2 inch rectangles and place in a bowl or a Pyrex container. add gluten free soy sauce, sesame oil, chili sauce, and liberally sprinkle salt and pepper. Toss until the chicken is covered in seasoning.
- Put your chicken in a frying pan and add onions, peppers, and bock choy to the vegetable stir fry mix.
- Once the veggies are cooked add garlic and Chicken. Stir until chicken is evenly distributed and enjoy!
