The Best Quick Gluten-Free Chicken Stir Fry Recipe
A quick and flavorful gluten-free chicken stir fry featuring tender chicken pieces coated in almond flour and cornstarch, sautéed with fresh vegetables and a savory honey, coconut aminos, and sesame oil sauce. Perfect for a healthy weeknight meal served over rice or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Gluten-Free American Fusion
- Diet: Gluten Free
Ingredients
Scale
Protein and Coating
- 4 Boneless Skinless Chicken Breasts, cut into bite-sized pieces
- 3 Eggs, whisked (for dredging)
- 2 cups Almond Flour (for dredging)
- 1 Tablespoon Cornstarch (or Tapioca Flour)
Sauce
- 3 Tablespoons Honey
- 2 Tablespoons Coconut Aminos
- 1 Tablespoon Sesame Oil
- Optional: Juice of 1 Fresh Lemon
Vegetables
- 4 cloves Fresh Garlic, minced
- 1 inch Fresh Ginger, peeled and chopped
- 1 large Leek diced or 1 small Yellow Onion, diced
- 2 large Carrots, sliced diagonally (about 2 cups)
- 2 cups Red or Yellow Bell Peppers, small diced
- 2 cups Broccoli florets
Cooking Oil
- 3–4 Tablespoons Avocado Oil (or any neutral oil)
Instructions
- Prepare Chicken: Cut the chicken breasts into bite-sized pieces to ensure even cooking and easy eating.
- Make Sauce: In a small bowl, whisk together the honey, coconut aminos, and sesame oil. Set aside for later use to coat the chicken.
- Dredge Chicken: Whisk the eggs in a large bowl. Dip all chicken pieces into the eggs, fully coating them. In another large bowl, combine the almond flour and cornstarch. Thoroughly dredge the egg-coated chicken pieces in this flour mixture, shaking off any excess.
- Cook Chicken: Heat a large skillet or wok over medium-high heat. Add 2-3 tablespoons of avocado oil. Sauté minced garlic for about one minute until fragrant. Add the coated chicken pieces and cook for 3-4 minutes on each side, until they turn golden brown. Pour the prepared sauce over the chicken and toss to coat evenly. Remove the chicken and set aside.
- Cook Vegetables: Add another tablespoon of avocado oil to the same skillet or wok. Add the leeks or onions, fresh ginger, bell peppers, broccoli, and carrots. Cover lightly and sauté until the vegetables become fork-tender but still crisp (al dente), about 4-5 minutes.
- Combine and Finish: Return the cooked chicken to the skillet with vegetables. Toss everything together until well coated with the sauce and heated through. Optionally, squeeze fresh lemon juice over the dish for a bright finishing touch.
- Serve: Serve the stir fry hot over white rice or cauliflower rice. Provide extra sauce at the table if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For extra sauce, double or triple the sauce ingredients; it’s delicious drizzled over rice or cauliflower rice.
- For a paleo-friendly alternative, substitute cornstarch with tapioca flour as noted.
- Use avocado oil or any neutral oil with a high smoke point for best results.
Keywords: gluten-free stir fry, chicken stir fry, quick chicken recipe, healthy dinner, almond flour chicken, honey coconut aminos sauce
