Are you looking for quick dinner ideas that are both healthy and delicious? Do you need easy recipes that cater to dietary restrictions? Then you've come to the right place! This gluten, dairy, and nut-free chicken and veggie stir-fry is a fantastic option for anyone seeking a flavorful and wholesome meal without compromising on taste. It’s perfect for busy weeknights, and even better, it's incredibly adaptable to your favorite vegetables and spice levels. Get ready to enjoy a homemade cooking experience that’s both satisfying and simple.
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 carrots, peeled and sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup gluten-free soy sauce (tamari)
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup (for a vegan option)
- 1 tsp cornstarch
- 1/4 cup water
- Sesame seeds (optional, for garnish)
- Cooked gluten-free rice or quinoa, for serving
Instructions:
- Prep the chicken: In a bowl, toss the chicken with 1 tbsp of gluten-free soy sauce. This helps to tenderize it and add flavor.
- Stir-fry the veggies: Heat the olive oil in a large wok or skillet over medium-high heat. Add the onion, bell peppers, and carrots. Stir-fry for 3-5 minutes, until slightly softened.
- Add the aromatics: Add the minced garlic and grated ginger to the pan and stir-fry for another minute, until fragrant. This step unlocks the full flavor of the garlic and ginger.
- Cook the chicken: Add the marinated chicken to the pan and stir-fry for 5-7 minutes, until cooked through. Ensure the chicken is thoroughly cooked to avoid foodborne illnesses.
- Add the remaining veggies: Stir in the broccoli and snow peas. Continue to stir-fry for 2-3 minutes, until the broccoli is tender-crisp.
- Make the sauce: In a small bowl, whisk together the remaining soy sauce, rice vinegar, honey/maple syrup, cornstarch, and water until smooth.
- Combine and simmer: Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Reduce the heat to medium-low and simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Serve: Serve the stir-fry hot over cooked gluten-free rice or quinoa. Garnish with sesame seeds, if desired.
Cooking Tips:
- For a spicier stir-fry, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- Feel free to substitute your favorite vegetables. Mushrooms, zucchini, and baby corn would all be delicious additions.
- If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger instead.
- Don’t overcrowd the pan when stir-frying the vegetables. Work in batches if necessary to ensure they cook evenly and don't steam.
Variations:
- Shrimp Stir-Fry: Substitute the chicken with 1 lb of shrimp. Cook the shrimp for 2-3 minutes, or until pink and opaque.
- Tofu Stir-Fry: Use 1 block of firm or extra-firm tofu, pressed and cubed, instead of chicken. Add the tofu to the pan with the vegetables.
- Beef Stir-Fry: Use 1 lb of thinly sliced beef instead of chicken. Cook the beef until browned.
Nutritional Information (per serving, approximate):
This recipe provides a good source of lean protein, vitamins, and minerals. The exact nutritional content will vary depending on the specific ingredients used and portion sizes.
This gluten, dairy, and nut-free chicken and veggie stir-fry is a fantastic example of delicious and healthy food recipes. It’s a great way to enjoy homemade cooking that's both quick and easy. Enjoy!