This is the best gluten-free chicken stir fry recipe! The homemade stir fry sauce gives it the most amazing flavour and this healthy meal is surprisingly easy to make. This healthy stir fry is also dairy-free, paleo, and Whole30 compliant.
Asian inspired meals like my gluten-free teriyaki chicken and broccoli and gluten-free egg roll in a bowl are some of my favourite to make, which is why I can't wait for you to try the chicken and vegetable stir fry recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- The flavour! This healthy chicken stir fry is so tasty. It has the most amazing homemade stir fry sauce that makes this meal taste incredible.
- It's a one pan meal that is quick and easy to make and is ready in under 30 minutes.
- Besides being gluten-free this stir fry is also healthy, paleo, dairy-free, Whole30 compliant and refined sugar free, just like easy salt and pepper chicken wings.
- It has no added sugar and is sweetened naturally with dates.
If you are looking for more healthy chicken recipes you need to try my one pan mango chicken curry, gluten-free pad Thai, the best chicken and leek risotto and dairy free chicken Alfredo.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Coconut aminos - this is a great soy sauce substitute that has a natural sweetness to help give the stir fry sauce the most incredible flavour.
- Fresh ginger - adds a delicious flavour to the sauce.
- Crushed chili flakes (also known as red pepper flakes) - these add just a bit of heat to this recipe. But don't worry, this stir fry isn't spicy.
- Garlic - fresh garlic gives this sauce even more flavour.
- Tapioca starch - this is used to help thicken the sauce but you could easily omit this from the recipe if you don't have any. You can also swap it for corn starch.
- Dates - dates are used to give the stir fry sauce sweetness, without adding any sugar.
- Chicken breasts - I recommend using boneless, skinless chicken breasts for making this stir fry.
- Vegetables - Carrots, broccoli and sweet bell peppers are the vegetables I use to make this healthy stir fry but you could swap these for other veggies. Other options include cauliflower or celery.
Recipe variations and add ins:
- For a spicier sauce: add an extra 1/2 teaspoon crushed chili flakes.
- For a thicker sauce: add 1-2 more teaspoon of tapioca flour.
How to make gluten-free chicken stir fry:
- Step 1: First make the sauce by putting all the sauce ingredients into a high speed blender.
- Step 2: Blend the ingredients well until the sauce is smooth.
- Step 3: Add the coconut oil to a large pan or skillet on medium heat and let it melt. Once melted add the cut chicken breasts and cook for 8-10 minutes, until cooked, turning regularly so all the sides cook evenly.
- Step 4: Next add the chopped carrots to the pan with the chicken and cook for a few extra minutes.
- Step 5: Then add the chopped broccoli to the skillet and cook for another few minutes.
- Step 6: Add the chopped bell peppers and the sauce to the pan and stir everything well to combine. Cook it all for an extra 5-10 minutes, until the vegetables have the tenderness you like. Then serve and enjoy!
Top Tips:
- The teriyaki sauce on this stir fry is great for making other recipes too so feel free to make a double or triple batch and save some for other meals later in the week.
- Don't forget to de-pit the dates before blending them or else you could end up with date pits in your stir fry.
Serving ideas:
This stir fry is delicious served as is, but you could also serve it over rice, cauliflower rice, sweet potato rice or over veggie noodles. You can leave it plain or top it with cashews, peanuts, bean sprouts or sesame seeds for a little added crunch and texture.
Gluten-free chicken stir fry FAQs:
You do cook the chicken first when making a chicken stir fry. Once you cook the chicken you then add the fresh, chopped vegetables and cook everything together until the vegetables are tender.
No, this stir fry is not low carb or keto.
Store any leftover chicken stir fry in an airtight container in the fridge for up to 5 days.
Yes, this stir fry also freezes really well for up to 3 months in a freezer safe, airtight container.
Other gluten-free recipes you will love:
Recipe
Gluten-free Chicken Stir Fry
Equipment
Ingredients
Stir Fry Sauce Ingredients
- 1 1/4 cups coconut aminos
- 1 1 inch x 1 inch piece fresh ginger, peeled and chopped (or 1 teaspoon ginger powder)
- 1/2 teaspoon crushed chili flakes (or more if you want it a little spicier)
- 1 teaspoon tapioca flour (if you want a thicker sauce add 1-2 more tsp)
- 1 clove garlic, crushed (or more to taste)
- 8 dates (pits removed)
Stir Fry Ingredients
- 3 tablespoon coconut oil
- 3 chicken breasts, cut into 1 inch pieces
- 4 cups chopped carrots
- 4 cups chopped broccoli
- 2 sweet bell peppers, chopped
Instructions
- Make the sauce by placing all the ingredients into your high speed blender and blending well until smooth. Then set the sauce aside.
- Place a large pan on the stovetop on medium heat and add the coconut oil. Let the coconut oil melt and then add the chopped chicken and cook for 8-10 minutes, turning the chicken every couple minutes until all sides are cooked.
- Add the chopped carrots and cook for another 3-4 minutes.
- Add the chopped broccoli and cook for another 3-4 minutes.
- Add the chopped peppers and the sauce and stir everything well to combine. Cover the pan and let it simmer for another 5-10 minutes, until the vegetables are the texture you like.
- Serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- For a spicier sauce you can add an extra 1/2 teaspoon crushed chili flakes.
- For a thicker sauce, add 1-2 more teaspoon of tapioca flour.
- Feel free to add different vegetables to give this dish a different flavour.
Kristie
YUM! So good!