Chicken Stir-Fry with Gluten-Free Soy Sauce

Chicken Stir-Fry with Gluten-Free Soy Sauce (Gluten-Free Recipe)

 

If you are looking for a light meal that is healthy and does not take a lot of time to prepare, this one is gluten-free, delicious, and full of flavors then relax! Simply prepare this Chicken Stir-Fry using Gluten-Free Soy Sauce, which contains an array of fresh vegetables and succulent pieces of chicken as well as a rich gluten-free sauce to beat any Asian food cravings this one is conceptualized gluten-free. Moreover, preparing stir-fries makes a lot of sense because it dishes out disparaging satisfaction in a very short period of time, inviting countless ingredients and flavors into a single, healthy meal and one bag.

 In this blog, I am going to show you how you can make this joyful chicken stir-fry. I will emphasize parsley, bold approaches, and fresh ingredients. This dish is perfect for households from the USA, UK, Canada, and Europe who were forced to adjust their diets for gluten-free ones and are in need of healthier lunch ideas.

  Ingredients (Serves 4)

  For the chicken stir fry:

·         200g (up to 0.45 kg) chicken breasts (skinless, boneless, and cut into strips of about three cm thick)

·         1 T gluten-free soy sauce (Tamari or other brands)

·         1 T rice vinegar

·         1 T olive oil

·         2 cloves of garlic (chopped in small pieces)

·         1 teaspoon of ginger (chopped in small pieces)

·         One red bell pepper.  (cut into long strips)

·         One yellow bell pepper (cut into thin rounds)

·         One small bunch of broccoli. (cut into florets)

·         2 medium-sized carrots. (peeled and sliced thinly)

·         One medium-sized zucchini. (cut into systematic roundels or into thin batons)

·         One medium-sized onion. (cut into thin slices)

·         1 tablespoon of sesame oils only for flavor.

 

 For the gluten-free stir-fry sauce:

·         60 ml/¼ cup of gluten-free soy sauce (preferably Tamari or coconut aminos)

·         2 tbs. rice vinegar.

·         1 tbsp. honey or maple syrup (optional for sweetening)

·         1 teaspoon sesame oil

·         1 tbsp cornstarch (or arrowroot for grain-free)

·         1/2 cup water

·         1 tsp chili flakes for heat is optional.

 100 GLUTEN-FREE COOK BOOKS BUNDLE

 Kudos to the optional garnish

1.    Sesame seeds

2.    Chopped green onions

3.    Lime wedges 

 

 Instructions 

 

 Step 1: Marinade the Chicken 

Start preparing the marinade: In a small dish, add 1 tbsp of gluten-free soy sauce and 1 tbsp of rice vinegar. Place the chicken strips in the dressing while making sure the chicken is well covered. Allow to stand for 10-15 minutes back in the fridge while you cut the vegetables.

  Step second: Make the stir-fry sauce. 

1. Combine the ingredients for the sauce: In one bowl, mix 1/4 cup gluten-free soy sauce, 2 tbsp rice vinegar, 1 tbsp honey (optional—just to add some sweetness), 1 tsp sesame oil, and 1/2 cup water using a whisk. You can add some water to the mixture, but if you want the sauce thicker, simply dissolve one tablespoon of either cornstarch or arrowroot in the water and then mix it in.
2. Add heat: If you want it a little hot, then mix in 1 teaspoon of chili flakes in the sauce.

  Step Third: Stir-Fry the Vegetables 

1. Put the oil: Using a large wok or skillet, place about 1 tablespoon of olive oil and turn the heat to medium high.
2. Add the vegetables: garlic, ginger, onion, carrots, bell pepper, broccoli, and zucchini are added. Stir occasionally and cook for around 4 to 5 minutes until the vegetables are a bit more than half cooked yet have a still crisp texture. They should still be crunchy so as to add texture.
3. Set away: Once cooked, the vegetables are placed on a separate plate, then set them aside.

 

 Step fourth: Cooking the chicken 

1. Cook the chicken: Using the same wok or skillet, add 1 tablespoon of sesame oil to it. When the oil becomes hot, throw in the marinated chicken strips and fry them for about 5-6 minutes or until they are cooked throughout and slightly golden.
2. Add the already cooked vegetables back: When the chicken is thoroughly done, rebuild the chicken by adding the vegetables into the wok.

 

 Step 5: Include the Stir-Fry Sauce

1. Add the sauce: Add the made gluten-free stir-fry sauce to the wok-on stove with chicken and vegetables. Mix all the ingredients well so that all of them are coated in the sauce.
2. Cook until modestly thick: After this, continue cooking the stir-fry for 2 to 3 minutes, or until the sauce has reduced and glazed the chicken and blended the flavors.

  Step 6: Serve

1. Garnish and enjoy: Turn off the heat and sprinkle sesame seeds and sliced green onions. Add lime wedges if liked.
2. Best served on a bed of rice or quinoa: To complete the meal, serve this chicken stir-fry with rice or quinoa, or for a low carb option, serve with cauliflower rice.

 

 Quantity and Serving

Serving Size: This achieves a healthy four servings.

Portion Size: Each portion contains wet stir-fried chicken with vegetables and some sauce measuring approximately 1 cup in volume.

 

 Nutritional Information (Per Serving)

·         Calories: This may be around 350 to 400 calories per serving without rice or quinoa.

·         Protein: 30g

·         Carbohydrates: 15g

·         Fat: 20g

·         Fiber: 4g.

 GLUTEN-FREE RECIPES

The overall calorie content may vary depending on the type of oil and sauces used. The calories can also be cut down when the amount of oil used is reduced and honey/maple syrup, which is an optional ingredient, is left out.

  What’s Not to Love About This Recipe?

 

1. Tasty and Gluten-Free: For people who require or prefer gluten-free options, such conditioning can be both delicious and healthy and carry no risk of ‘hidden gluten’ ingredients, unlike those found in takeout, where such rather unfortunate instances are very common.
2. Hassle Free: Since it requires very little time to prepare and has stir-fry as a technique to cook, this adventurous meal can be ready in less than 30 minutes, which is ideal for the weeknights.
3. Adaptable: This recipe is extremely flexible. You can replace the vegetables easily with whatever is in season or add preferred gluten-free noodles for a variation. You can also enhance or lessen the sweetness and heat of the sauce depending on your preference.
4. Nutrient-Dense Energy Foods, Low in Carbohydrates: This dish contains a lot of vegetables and skinless chicken, thus it comprises very few carbohydrates and provides high protein, vitamins, and minerals to make it ideal for health-buff eaters.
5. Works for Everyone: Healthy components notwithstanding, the dish is rich in tastes that even the most selective of eaters will appreciate. Furthermore, it is convenient to replace elements unsuitable for some family members with others.

 

This Chicken Stir Fry with Gluten-Free Soy Sauce is an enjoyable dish for all health aficionados focused on fulfilling their appetites and time limits for cooking. It is ideal for consumers from the USA, UK, Canada, and parts of Europe who are on a gluten-free diet but love great tasting and mouthwatering food. Comprising of fresh veggies and chicken together with a spicy sauce, it is one of those recipes that you will want to eat again and again.

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