Gluten Free Chicken Stir Fry

Gluten-free Chicken Stirfry | The Baking Beauties
Back in the pre gluten-free days, my husband & I enjoyed having stir fry for supper. It became a thing of the past with the Celiac diagnosis, because I only knew how to make stiry-fry using the little packages of seasoning mixes that you find in the grocery store. You know the ones…just add water and presto!, your sauce is prepared.  And now, over 2 1/2 years later, we’re finally enjoying gluten-free Chicken Stir Fry on top of brown rice again. The kids, not so much, they hate rice. I don’t know why, but hey, there could be worse things (like the vegetables on top of the rice, for instance).
Gluten Free Chicken Stir Fry
No need to lament over not being able to enjoy take-out anymore. This Gluten-free Chicken Stir Fry is so quick to make, you'll be ready to eat in no time.
  • 4 (4 ounce) boneless, skinless chicken breasts
  • 2 tablespoons gluten free soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 3 tablespoons oil, divided
  • 2 cups broccoli florets
  • 1 cup bean sprouts
  • 1/2 cup red pepper, diced
  • 1 cup thinly sliced carrots
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 cups water
  • 2 teaspoons gluten-free chicken bouillon granules
  • 1/2 cup gluten free soy sauce
  • 3 tablespoons cornstarch
  1. Cut chicken into 1/2-inch strips; place in a resealable plastic bag. Combine soy sauce, ground ginger and garlic powder. Add to bag and shake well. Let marinade, in refrigerator, for at least 30 minutes.
  2. In a large skillet or wok, heat 2 Tbsp of oil, stir-fry the chicken until no longer pink, about 3-5 minutes. Remove and keep warm.
  3. Add the remaining oil and stir-fry the broccoli, bean sprouts, red pepper, carrots, onion and garlic for 4-5 minutes, or until crisp-tender. Return chicken to the wok.
  4. In a large measuring cup, combine the water, chicken bouillon, soy sauce and cornstarch. Pour into wok and continue stirring until the sauce thickens and is bubbly.
  5. Serve over rice noodles or rice.



  1. Jeanine says

    Thanks, Betty!

    Brenda, you're right, always read labels! You can omit the bouillon and use GF chicken stock in place of the water, if you can't find a GF bouillon. :)

  2. Theresa P. says

    I Love stir-fries! and this looks so yummy. I will be giving it a try. Thanks, for another great sounding recipe. Theresa P.

  3. Heather N says

    I know this is an older post, but I wanted to let you know that my family tried this recipe tonight and LOVED it…even my hubby who normally won’t eat gluten-free. Thanks!

    • Jeanine says

      Awesome! Glad to hear that! :) This is practically naturally gluten-free, he’d never know if you didn’t tell him. 😉

  4. Anissa says

    Can I substitute anything for the chicken bouillon? Normally that has MSG in it and I’m staying away from products with that in it. Would 2 cups of chicken stock work instead of the water and the bouillon combo? Thanks!

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