I have always considered stir fry to be a quick and easy dinner option. This recipe is so easy and delicious, and you can adapt it to whatever items you have on hand. I did not have a problem finding gluten-free soy sauce at my local grocery store and was happily surprised that it was not much more expensive than regular soy sauce.

Easy Veggies and Chicken Stir Fry

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese
Servings 4 people

Ingredients
  

Marinade

  • 1/4 cup Soy sauce gluten free
  • 1 Tbsp Lemon juice
  • 1 Tbsp Honey
  • 1 Tbsp Sesame oil
  • 1 Tbsp Rice wine vinegar
  • 1/2 tsp Red pepper flakes
  • 1 lb. Chicken breasts cut in 1-inch pieces

Stir-Fry

  • 2 Tbsp Olive oil divided
  • 3 cloves Garlic minced
  • 1/4 White onion sliced
  • 3 large Carrots peeled and julienned
  • 1 Red bell pepper julienned
  • 1 Yellow bell pepper julienned
  • 1 cup Snow peas cut in half
  • 8 oz. Button mushrooms sliced
  • 2 cups Broccoli
  • 1 Tbsp Cornstarch*
  • 4 cups Brown rice
  • Green onions sliced
  • Sesame seeds toasted

Instructions
 

  • Combine the marinade ingredients in a baking dish, bowl, or ziplock bag, and let it sit for 10-15 minutes.
  • Cook rice.
  • In a large frying pan, heat 1 Tbsp of olive oil, add the chicken. Cook over medium heat until the chicken is done, about 5 minutes. Remove from the pan, and set aside.
  • Add the remaining olive oil to the pan, and toss in the carrots, peppers, garlic, and onions, and cook over medium-high heat for a few minutes.
  • Add the broccoli, snow peas, and mushrooms, and cook for a little longer until the veggies are starting to soften.
  • Cover the pan, and lower the heat to allow the veggies to finish cooking.
  • Slowly mix the cornstarch into the marinade, stirring until there are no lumps.
  • Pour the marinade into the veggies and add the chicken. Let it simmer for a few minutes until it starts to thicken.
  • Top your rice with the stir-fry mixture, green onions, and sesame seeds, and serve while warm.

Notes

*You can use arrowroot powder or gluten-free flour in place of the cornstarch if desired.
This dish goes well with pretty much any grain, including rice (brown, white or wild), quinoa, farro, or even a vegetable side like potatoes or sweet potatoes!
You can use whatever veggies you have on hand for this recipe.
Keyword allergen free, allergy friendly, chinese, cooking, dairy free, food, gluten free

Notes from family:

Very good reviews for this one.  My dad said it tasted just like a “traditional” stir fry with regular soy sauce, and he liked the mix with the honey and red pepper flakes. I personally really liked adding cabbage, which added a nice crunch and really absorbed the flavor of the sauce. My mom commented that this recipe is a great option because you can use whatever mix of veggies you have.  

Recipe adapted from: https://wholefully.com/chicken-stir-fry/

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