Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry is a quick and healthy dinner recipe. Fresh vegetables and chicken are tossed in a light and silky sauce.

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Keyword dairy free, gluten free

Method Stovetop

Servings

Calories 414kcal

1 lb chicken breasts cut into bite-sized pieces
1/4 cup gluten free reduced-sodium Tamari or soy sauce if not GF
1 Tablespoon rice vinegar
1 teaspoon sesame oil
2 garlic cloves pressed or minced
1/2 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes or more or less
3/4 cup chicken broth
2 teaspoons cornstarch
1 Tablespoon high heat cooking oil like canola or vegetable oil
6 cups assorted vegetables I like a combination of broccoli florets, yellow squash, carrot, edamame, and corn - could use bell peppers, zucchini, red onion, etc.
cooked rice for serving

Add tamari, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes to a bowl then add chicken and mix to combine. Marinate in the refrigerator for 10 minutes then drain, reserving the marinade. Add chicken broth to marinade then gradually add corn starch while whisking to avoid lumps. Set aside.
Heat 1 teaspoon oil in a large wok or nonstick skillet over medium-high heat. Add chicken then stir fry until cooked through. Remove to a plate then set aside.
Turn heat to high then add remaining 2 teaspoons oil to wok. Add vegetables in order of how long they take to cook (I start with broccoli and carrot, then add zucchini, edamame, and corn about 2 minutes later.) Stir fry until vegetables are crisp-tender. Don't overcook as the vegetables will continue to soften in the sauce.
Add chicken and sauce back into the wok then simmer until thickened, 2-3 minutes. Serve over cooked rice.