This gluten-free Chicken Stirfry is quick and easy to make from scratch and tastes delicious. It can be customised to use whatever vegetables you have available in your fridge.
When making this stir fry, I used capsicum, snow peas, spring onion and spinach as that is what we have growing in our garden, though you could also use broccoli, cauliflower, carrots, baby corn, or zucchini. You could also leave out the cashew nuts.
If you like lots of sauce to help flavour the rice or noodles you are serving this stir-fry with, you could double the sauce ingredients.
The sauce is a great stir fry base sauce, you could easily change up the chicken as well, using beef or tofu if you wish.
Gluten-Free Chicken Stir-fry
Servings 6 servings
Ingredients
Stirfry
- 2 TBSP sesame oil
- 4 skinless chicken breasts, sliced into 2 inch lengths
- 1/2 cup capsicum, sliced thinly
- 1/3 cup snow peas
- 1 spring onion, sliced
- 1/4 cup spinach, roughly chopped
- 1/2 cup cashews, chopped
Marinade
- 2 TBSP gluten-free soy sauce
- 1/2 tsp ground ginger
- 2 cloves garlic, minced
Sauce
- 1 cup gluten-free chicken stock
- 2 cloves garlic, minced
- 1/4 cup gluten-free soy sauce
- 1 & 1/2 TBSP tapioca or cornstarch
Instructions
- Cut the chicken into strips about 2 inches in length. Place in an airtight container.
- Mix together the marinade ingredients and pour over chicken.
- Place lid on container and marinade in the fridge for at least 30 minutes.
- In a large wok or skillet, heat the sesame oil and stirfry the chicken until no longer pink.
- Add the capsicum, snow peas, and spring onion and stiry fry until tender.
- In a large bowl, whisk together the sauce ingredients.
- Add the sauce to the wok and stiryfry until the sauce thickens.
- Stir through the spinach and the cashews.
- Serve over rice with pak choi. Sprinkle with sesame seeds.
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