This gluten free Chicken Stir Fry is great for a quick weeknight dinner, or those days you are really missing take-out. Made from scratch, you can add whatever vegetables you like to customize your stir fry.
Back in the pre gluten-free days, my husband and I enjoyed having a quick stir fry for supper, but it became a thing of the past once I was diagnosed with Celiac because I only knew how to make stir 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.
I decided to try my hand at recreating this dish from scratch – no packages this time. It is super easy to make, and can actually be prepared in less time than take-out.
The great thing about making your own gluten free Chicken Stir Fry at home is the ability to customize it with whatever vegetables you love. The recipe, as written, is only a suggestion. If there is something you don’t like, feel free to make substitutions.
Some things that would go great in chicken stir fry are chopped up zucchini, baby corn, water chestnuts, or sugar snap peas. Don’t like bean sprouts? Feel free to leave them out. The choice is yours.
This recipe makes a lot of sauce. If you don’t want a really saucy chicken stir fry, feel free to halve the sauce ingredients. We like to have a lot of sauce so that it flavours the rice or noodles that we serve it with as well.
If you enjoyed this gluten free Chicken Stir Fry, you may also like:
- Gluten Free Beef and Broccoli Stir Fry
- The Best Gluten Free Won Ton Wrappers
- Gluten Free Chinese-style Chicken Balls with Sweet and Sour Sauce
- Gluten Free Egg Rolls
Easy Gluten Free Chicken Stir Fry Recipe:
This gluten free Chicken Stir Fry is great for a quick weeknight dinner, or those days you are really missing take-out. Made from scratch, you can add whatever vegetables you like to customize your stir fry. 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. In a large skillet or wok, heat 2 tablespoons of oil, stir fry the chicken until no longer pink, about 3-5 minutes. Remove and keep warm. 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. In a large measuring cup, whisk together the chicken broth, soy sauce and cornstarch. Pour into wok and continue stirring until the sauce thickens and is bubbling. Serve over rice noodles or rice. This recipe for gluten free Chicken Stir Fry does have quite a bit of sauce. We prefer it that way so we have sauce for our rice or noodles that we eat it with. If you prefer less sauce, you can halve the sauce ingredients.
Gluten Free Chicken Stir Fry
Ingredients
Sauce:
Instructions
Notes
Looking for more chicken recipes? Check out my Gluten Free Chicken Recipes board on Pinterest for inspiration.
This recipe and images were updated in February 2018.
betty r says
Your photo looks great, Jeanine. Stir fry is always good.
Julie Mackay says
I only used half the liquid and it was too much. Way TOO MUCH soy sauce!! Salt overload, spoiled all my hard labour chopping stuff up, nobody wants to eat it!
Brenda says
Watch out for gluten in the chicken cubes!
Be careful out there! 🙂
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. 🙂
Paul says
Yum, yet another dinner inspired by the beauties, thank you!
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.
Jeanine says
@Theresa P. Thank you, Theresa! I hope you enjoy it! Feel free to use the veggies you enjoy most with stir fry.
Katie.J says
I am making this on thursday for my family! The pic looks great so i hope mine turns out this good 🙂
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. 😉
Debbie B. says
This was my first time doing stir fry and it was great. I will definitely make it again and look forward to trying others. Thank you for sharing.
Jeanine says
Great to hear, Debbie! This will be on our menu in the next few days again too. 🙂
Jacque says
I made this for a friend yesterday. It was easy and delicious!
Jeanine Friesen says
Happy to hear that Jacque!
Dawn says
We Love this recipe. Thank you for all your wonderful recipes.
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!
Linnaea says
Hi Jeanine,
Thanks for the link to my blog on the egg roll recipe! This looks delicious and so healthy! Definitely need to try it sometime.
Melissa says
Thanks Janine!! Love this recipe and so does my family! We add red pepper flakes to spice it up a little. We use Chicken Base instead cubes and less salt gluten free soy sauce.
Jeanine says
Sounds like some great alternations, Melissa! Red pepper flakes is a great idea! And I’ve switched to using chicken broth instead of the cubes, just easier. Easier is good. 🙂
Johanna says
Just made this…very yum but too salty. Will reduce the soy next time x
Jeanine says
I often use reduced sodium broth, as well as soy sauce.