Go Back
Gluten Free Cooking Ingredients

Gluten Free Dinner Recipes

Are you looking to expand your culinary horizons while accommodating dietary restrictions? Our latest article on gluten free dinner recipes is a game changer and packed with delicious, easy-to-make recipes that will transform your weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Equipment

  • Large Skillet or Wok
  • Mixing Bowls
  • Whisk
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula or Wooden Spoon

Ingredients
  

For the Stir-Fry:

  • 1 pound 450g boneless, skinless chicken breast, thinly sliced
  • 2 tablespoons vegetable oil e.g., canola or avocado oil
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 cup broccoli florets
  • 1 medium carrot julienned
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated

For the Sauce:

  • ¼ cup gluten-free soy sauce or tamari
  • 1 tablespoon cornstarch
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • ½ teaspoon sesame oil
  • ¼ cup water
  • Optional Garnishes:
  • Sesame seeds
  • Green onions sliced

Instructions
 

Prepare the Sauce:

  • In a small bowl, whisk together the gluten-free soy sauce, cornstarch, honey, rice vinegar, sesame oil, and water until smooth. Set aside.

Cook the Chicken:

  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  • Add the sliced chicken and cook until no longer pink, about 5-6 minutes. Remove the chicken from the skillet and set aside.

Stir-Fry the Vegetables:

  • In the same skillet, add the remaining 1 tablespoon of vegetable oil.
  • Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
  • Add the bell peppers, broccoli, and carrot. Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.

Combine and Cook:

  • Return the cooked chicken to the skillet with the vegetables.
  • Pour the prepared sauce over the chicken and vegetables, stirring well to combine.
  • Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.

Serve:

  • Remove from heat and transfer the stir-fry to serving plates.
  • Garnish with sesame seeds and sliced green onions if desired.
  • Serve hot over steamed rice or gluten-free noodles.

Notes

Nutrition Facts (per serving):
  • Calories: 350 kcal
  • Protein: 35g
  • Carbohydrates: 25g
  • Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 75mg
  • Sodium: 800mg
  • Fiber: 4g
  • Sugar: 10g
Keyword Asian cuisine, chicken stir-fry, gluten-free, gluten-free dinner, healthy, quick meal, weeknight dinner