Name: Gluten Free Chicken Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 2 cups gluten free chicken broth (I use reduced sodium); 1/2 cup gluten free soy sauce; 3 tablespoons cornstarch; 4 (4 ounce) boneless, skinless chicken breasts; 2 tablespoons gluten free soy sauce (I use reduced sodium); 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

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:

Easy Gluten Free Chicken Stir Fry Recipe:

Gluten Free Chicken Stir Fry

Yield: 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

4 (4 ounce) boneless, skinless chicken breasts
2 tablespoons gluten free soy sauce (I use reduced sodium)
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

Sauce:

2 cups gluten free chicken broth (I use reduced sodium)
1/2 cup gluten free soy sauce
3 tablespoons cornstarch

Instructions

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.

Notes

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.

PIN IT for later!

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.

Comments

betty r says
January 10, 2011 at 10:22 pm
Your photo looks great, Jeanine. Stir fry is always good.
- Julie Mackay says
  July 30, 2016 at 3:08 am
  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!
  - kristin says
    December 27, 2019 at 7:37 pm
    i felt the same 🙁
Brenda says
January 10, 2011 at 11:20 pm
Watch out for gluten in the chicken cubes!
Be careful out there! 🙂
Jeanine says
January 12, 2011 at 10:35 am
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
January 21, 2011 at 1:29 pm
Yum, yet another dinner inspired by the beauties, thank you!
Theresa P. says
February 26, 2011 at 10:03 pm
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
March 1, 2011 at 8:17 pm
@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
January 30, 2012 at 10:57 am
I am making this on thursday for my family! The pic looks great so i hope mine turns out this good 🙂
Heather N says
September 7, 2012 at 8:40 pm
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
  September 7, 2012 at 8:44 pm
  Awesome! Glad to hear that! 🙂 This is practically naturally gluten-free, he’d never know if you didn’t tell him. 😉
Debbie B. says
February 17, 2013 at 8:47 pm
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
  March 6, 2013 at 8:28 am
  Great to hear, Debbie! This will be on our menu in the next few days again too. 🙂
Jacque says
April 9, 2013 at 10:45 pm
I made this for a friend yesterday. It was easy and delicious!
- Jeanine Friesen says
  April 24, 2013 at 1:04 pm
  Happy to hear that Jacque!
Dawn says
October 19, 2014 at 12:18 pm
We Love this recipe. Thank you for all your wonderful recipes.
Anissa says
January 5, 2015 at 12:57 pm
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
February 28, 2018 at 1:06 pm
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
March 6, 2018 at 8:44 am
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
  March 6, 2018 at 10:07 am
  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
November 10, 2018 at 1:52 pm
Just made this…very yum but too salty. Will reduce the soy next time x
- Jeanine says
  November 12, 2018 at 10:20 am
  I often use reduced sodium broth, as well as soy sauce.