Before going gluten free, I used to buy prepackaged stir fry sauces. They tasted good and were easy to use. But today, many of those stir fry packets have gluten (or hidden gluten) ingredients in them, so I steer clear altogether. Plus, after examining the ingredient lists, I’m happily avoiding MSG, preservatives, and dyes when I make my own delicious savory stir fry sauce. It’s amazing how much more knowledgeable you become about food and food labels when you’re gluten free.
This stir fry recipe I created is so simple and so delicious that you’ll be wondering why you ever used those stir fry sauce packets in the first place! And best of all, this stir fry recipe is naturally gluten free. No crazy or strange ingredients, just wholesome, lean and healthy ingredients.
- 1-2 lbs. boneless, skinless chicken breasts (cut into bite sized chunks)
- 1 medium white or yellow onion, chopped
- 1 cup chopped carrots (optional)
- 1 red pepper (chopped)
- 15 large mushrooms (cut into fourths with stems removed)
- 1-2 Tbsp. olive oil
- 1/3 cup chicken broth (gluten free)
- 3 Tbsp. tamari (or gluten free soy sauce)
- 1 Tbsp. sugar
- 1 Tbsp. cornstarch (substitute arrowroot if corn allergy)
- 1/2 Tbsp. red pepper flakes
In a small bowl or cup, add all sauce ingredients and stir well. Set aside.
In a large pan or wok, heat 1 tablespoon of olive oil over medium high heat. Use more olive oil if needed to create a well coated layer of oil on the pan.
Add cut up chicken pieces. Cook for about 5 minutes or until chicken is cooked through and there is no pink.
Remove chicken from pan and set aside in a bowl.
Add 1/2 tablespoon olive oil to pan and heat over medium high heat.
Add chopped onion. Cook for 2-4 minutes until onion starts to caramelize. Remove onion and set aside with chicken.
Add 1/2 tablespoon to pan and heat over medium high heat. Add remaining vegetables (mushrooms, red peppers, carrots) and stir fry for 4-5 minutes. If there are other vegetables you'd like to add, do so now.
Add chicken and onion to vegetable mixture in pan. Continue to cook for another 1-2 minutes over medium high heat, stirring well.
Give stir fry sauce a mix and pour over chicken and vegetable mixture. Continue to heat pan over medium high heat for 1-2 minutes or until sauce thickens and begins to bubble. Add salt, pepper or additional tamari to taste.
Serve over a bed of rice. Enjoy!