Craving a delicious and healthy meal that's ready in under 30 minutes? Look no further! This gluten-free stir-fry recipe is packed with flavor, vibrant vegetables, and lean protein, making it a perfect weeknight dinner or a satisfying lunch. It's incredibly easy to customize to your taste, and even beginner cooks will find it a breeze to make. Let's dive into this exciting recipe for a quick and easy stir-fry that's both delicious and healthy!
Ingredients:
This recipe serves 2-3 people. Feel free to adjust the quantities based on your needs.
- Protein (choose one):
- 8 oz chicken breast, thinly sliced
- 8 oz firm tofu, pressed and cubed
- 8 oz shrimp, peeled and deveined
- Vegetables:
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/2 cup snow peas
- 1/2 cup sliced mushrooms
- Sauce:
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger
- 1 clove garlic, minced
- Other:
- 2 tablespoons cooking oil (vegetable or coconut)
- Gluten-free noodles or rice (optional)
Instructions:
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Prepare the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey/maple syrup, cornstarch, sesame oil, ginger, and garlic. Set aside.
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Cook the Protein: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add your chosen protein and cook until browned and cooked through. Remove from the wok and set aside.
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Stir-fry the Vegetables: Add the remaining tablespoon of oil to the wok. Add the bell peppers, broccoli, carrots, and mushrooms. Stir-fry for 5-7 minutes, until slightly tender-crisp. Add the snow peas during the last minute of cooking.
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Combine and Simmer: Return the cooked protein to the wok. Pour the sauce over the vegetables and protein. Stir well to coat everything evenly. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
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Serve: Serve the stir-fry immediately over cooked gluten-free noodles or rice, if desired. Garnish with sesame seeds or chopped green onions for an extra touch of flavor and visual appeal.
Tips for the Best Gluten-Free Stir-Fry:
- Don't overcrowd the pan: Cooking the vegetables in batches ensures they get nicely browned and tender-crisp.
- Adjust the sauce to your taste: Feel free to add more or less of any ingredient in the sauce to suit your preferences. A dash of chili garlic sauce adds a nice kick!
- Use fresh vegetables: Fresh vegetables will provide the best flavor and texture.
- Prep your ingredients ahead of time: This will make the cooking process much faster and smoother.
Variations:
- Spicy Stir-Fry: Add a pinch of red pepper flakes or a dash of sriracha to the sauce for a spicy kick.
- Vegetarian Stir-Fry: Omit the protein and add extra vegetables like zucchini, eggplant, or baby corn.
- Shrimp Stir-Fry: Shrimp cooks quickly, so add it to the wok with the vegetables during the last few minutes of cooking.
Nutritional Information (per serving, approximate):
This will vary depending on the protein and vegetables used. This is an estimate for a chicken stir-fry without noodles:
- Calories: Approximately 350-400
- Protein: Approximately 30-40g
- Fat: Approximately 10-15g
- Carbohydrates: Approximately 20-30g
This gluten-free stir-fry is a simple yet satisfying meal that’s perfect for those looking for healthy and delicious homemade cooking. Enjoy experimenting with different vegetables and proteins to create your own unique and flavorful stir-fry creations. It’s a fantastic recipe that fits perfectly into your weekly meal plan of easy recipes and best recipes.