Gluten-free Chicken Stir Fry
This is the best gluten-free chicken stir fry. It's easy to make in one pan and this healthy meal is ready in just 30 minutes!
Servings: 4
Calories: 502kcal
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.
Nutrition
Calories: 502kcal | Carbohydrates: 49g | Protein: 41g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 2017mg | Potassium: 1542mg | Fiber: 8g | Sugar: 19g | Vitamin A: 23939IU | Vitamin C: 167mg | Calcium: 103mg | Iron: 2mg