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Reduced-Sugar Chicken Stir Fry: Gluten Free, Dairy Free, Egg Free

9:48 PM

Is it just me, or is comfort food getting a little bit... uncomfortable? Yes it's delicious, and it certainly hits the spot when it's a high of 10˚F outside, but after a winter this unusually long it's starting to get a bit routine. Is it springtime yet? Fresh tomatoes, please?

To keep ourselves out of a food rut, we've been switching our meat-and-potatoes out for dishes that are equally as hearty (and equally as easy!) but excite our palettes with all sorts of fun flavors and textures. Stir fry is just that dish—it's simple to make and exciting to eat. The water chestnuts crunch, the broccoli trees tickle, the chicken is tender. This recipe is great because it's less sweet than others (I sometimes take issue with the candy-like sweetness of these sauces) but perfectly flavorful. Plus it's gluten free and safe! It left me licking the bowl (don't judge).

Want more stir fry sauce ideas? Check out this incredibly awesome list of 15 Basic Stir Fry Sauce Recipes from Food and Family! Want to know more about gluten in soy sauce? We covered it here. 

Prep Time: 20 minutes
Cook Time: 20 minutes
yields 4–6 servings


2/3 cup gluten-free soy sauce (we used Kikkoman)
1/2 cup yeast-free chicken broth
1/3 cup rice wine vinegar
3 tbsp. sugar
1 tbsp. minced fresh garlic (or 1 tsp. dried)
1 tbsp. minced fresh ginger (or 1 tsp. dried)
1 tbsp. red pepper flakes

2 tbsp. arrowroot powder

2 chicken breasts, diced into 1" pieces
1 tbsp. grapeseed oil
1/2 onion, sliced
1/2 head of broccoli, roughly chopped
1/2 head of cauliflower, roughly chopped
1 red bell pepper, sliced
1/2 cup carrots, sliced
1/2 cup snow peas
1/2 cup mushrooms, sliced
1 can sliced water chestnuts

1. Make Your Sauce, Marinate Your Chicken
In a medium bowl, whisk together your soy sauce, chicken broth, rice wine vinegar, sugar, garlic, ginger and red pepper flakes. Placed your chopped chicken in a ziplock back and poor in enough sauce to coat it. Seal the bag and let it marinate for at least 15 minutes. In the meantime, add your arrowroot to the rest of your sauce and set it aside.

2. Prep + Sauté Your Veggies
Slice and chop all of your veggies. Heat the grapeseed oil in a wok over medium-high heat. Add all of your veggies—your broccoli, cauliflower, bell pepper, carrots, snow peas and mushrooms—except for your water chestnuts (you'll add those in towards the end so they don't turn to mush). Cook your veggies until they're just tender, about 5–7 minutes. Remove them from the wok and set them aside.

3. Cook Your Chicken
Pour your marinated chicken and all of the liquid in the bag into the hot wok. Cook the chicken for 3–4 minutes per side, then return your veggies to the wok, add the remaining sauce and the water chestnuts. Bring it to a boil and simmer for 5–7 minutes. You'll know it's ready when the chicken is fully cooked and the sauce starts to thicken.

4. Serve + Enjoy
This stir fry tastes great over white or brown rice (I know it's cheating and doesn't taste as good, but we've been buying the frozen/microwave kind lately... 5 minutes instead of 45 minutes makes up for the less-fresh texture). It's also awesome over noodles!


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