The Best Quick Gluten-Free Stir Fry with Chicken

The Best Quick Gluten-Free Stir Fry with Chicken

from delectablefoodlife.com
35 min
4 servings

This delicious, Quick, Gluten-Free Stir Fry with Chicken is my all-time favorite. It's an EASY scrumptious recipe that comes together quickly—tender chicken morsels in a savory sauce sauteed with broccoli, red peppers, garlic, ginger, and carrots. The sauce is delicious! Serve with rice, and dinner is done!

Ingredients

  • Boneless Skinless Chicken Breasts – 4 Chicken Breasts
  • Honey – 3 tablespoons
  • Fresh Garlic – 4 cloves minced
  • Fresh Ginger – 1 inch peeled and chopped
  • Coconut Aminos – 2 tablespoons
  • Leeks or Yellow Onions – 1 large leek diced or 1 small yellow onion medium dice
  • Carrots – 2 large carrots diced (sliced diagonally, about 2 cups)
  • Red Bell Peppers or Yellow Bell Peppers – small dice about 2 cups
  • Broccoli – 2 cups florets
  • Eggs -3 whisked to dredge chicken
  • Almond Flour – 2 cups to dredge chicken
  • Cornstarch 1 Tablespoon
  • Sesame Oil – 1 Tablespoon
  • Avocado Oil – 3-4 Tablespoons
  • Optional – Fresh Lemon Juice – 1 lemon

Directions

  1. 1

    Cut chicken into bite-sized pieces.

  2. 2

    Whisk Honey, Coconut Aminos, and Sesame Oil in a small bowl. Set aside.

  3. 3

    Whisk three eggs and place in a large bowl. Coat all chicken pieces with the whisked eggs.

  4. 4

    Place 2 Cups of almond flour and cornstarch (or Tapioca Flour) in a large bowl. Dredge the egged chicken thoroughly, shaking off excess flour.

  5. 5

    Heat a large skillet or large wok over medium-high heat. Add 2-3 Tablespoons of Avocado Oil or any neutral oil.

  6. 6

    Saute minced garlic for one minute, and then add the chicken pieces. Cook for 3-4 minutes on each side until golden brown. Pour sauce over the chicken. Toss to combine.

  7. 7

    Remove Chicken from the pan and set aside. Add another tablespoon of avocado oil to the same skillet or wok.

  8. 8

    Add leeks (or onions), fresh ginger, red pepper, broccoli, and carrots to the pan. Saute lightly covered until vegetables are fork-tender (al dente).

  9. 9

    Return the cooked chicken to the hot pan with the veggies. Toss until well coated.

  10. 10

    Optional- Squeeze fresh lemon juice over the finished dish. Enjoy!

  11. 11

    Serve with white rice or cauliflower rice and extra sauce at the table.