Easy Chicken Stir Fry (Gluten-Free, Dairy-Free)

Ingredients

• 454 g (1 pound)chicken breast, cut into 2.5 cm (1-inch) cubes
• 1.7 ml (1/3 teaspoon)salt
• 1.7 ml (1/3 teaspoon)ground black pepper
• 30 ml (2 tablespoons), dividedolive oil
• 90 g (1 cup)broccoli florets
• 1red bell pepper, sliced
• 1carrot, finely sliced
• 5 ml (1 teaspoon)ginger paste
• 2garlic cloves, finely chopped
• 60 ml (1/4 cup)gluten-free chicken broth
• 75 ml (5 tablespoons)gluten-free soy sauce (tamari sauce)
• 15 ml (1 tablespoon)sesame oil
• 15 ml (1 tablespoon)honey
• 8 g (1 tablespoon) cornstarch + 15–30 ml (1–2 tablespoons) watercornstarch and water, for making the slurry

Instructions

1. 1

   Season the chicken

   Put the chicken in a bowl with the salt, pepper and half of the olive oil. Mix until the pieces are coated.

2. 2

   Mix the sauce

   In a small bowl, combine the chicken broth, gluten-free soy sauce, sesame oil and honey. In a separate bowl, mix the cornstarch with 1–2 tablespoons of water to make a slurry, then stir it into the sauce.

3. 3

   Cook the chicken

   Heat the remaining olive oil in a large frying pan over medium heat. Pan-fry the chicken for 7–8 minutes, stirring, until cooked through. Transfer it to a plate.

4. 4

   Stir-fry vegetables

   Add the pepper, broccoli and carrots to the pan and stir-fry for 5 minutes. Add the garlic and ginger paste, then stir and cook for 1 more minute.

5. 5

   Thicken the sauce

   Return the chicken to the pan and pour in the sauce. Stir-fry for 2 minutes, until the sauce thickens and coats the chicken and vegetables.

6. 6

   Garnish and serve

   Garnish with sesame seeds and green onions, then serve.

What is chicken stir-fry?

Stir-frying is a quick way to cook small pieces of food in a hot pan, a technique associated with Chinese cooking and used widely across Asian cuisines. This version combines chicken with broccoli, pepper and carrot, then finishes everything in a savoury-sweet sauce.

The chicken is cooked separately before the vegetables, helping both to cook evenly. A cornstarch slurry thickens the sauce so it clings to the ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 29g protein, 15g carbs, 14g fat.

Chicken supplies most of the protein, while the honey, vegetables and any rice served alongside contribute carbohydrates. Olive oil and sesame oil provide most of the fat. For a balanced plate, serve a portion with extra vegetables or a measured serving of rice.

Choose and prepare the ingredients

Chicken cubes: Cut them to a similar size so they cook at roughly the same rate. Patting the chicken dry before seasoning can also help it brown in the pan.

Vegetables: Thinly sliced carrot and pepper cook quickly alongside the broccoli. Keep the garlic and ginger ready to add after the vegetables, as they need less time in the pan.

Make a smooth sauce

Slurry first: Stir the cornstarch with 1–2 tablespoons of water until smooth, then mix it into the broth, tamari, sesame oil and honey. This helps prevent dry cornstarch from forming lumps in the finished dish.

Stir before pouring: Cornstarch can settle while the sauce waits, so give it another stir just before adding it to the pan.

Cook in stages

Chicken first: Use medium heat and stir as the cubes cook for 7–8 minutes. Move the cooked chicken to a plate while you prepare the vegetables.

Vegetables next: Stir-fry them for 5 minutes, then add garlic and ginger for the final minute. This sequence gives the vegetables time to cook without leaving the aromatics in the pan too long.

Look for these doneness cues

Chicken: The recipe gives a cooking time of 7–8 minutes; check that the thickest pieces are cooked through before setting them aside.

Sauce: After 2 minutes with the chicken and vegetables, it should look thicker and coat the ingredients. If it thickens before everything is evenly coated, keep stirring in the pan.

Serve it while hot

The stir-fry is best served as soon as the sauce has thickened. Serve it on its own or alongside rice for a more substantial meal.

Sesame seeds and green onions are named as garnishes in the method; add them just before serving for a fresh finish.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so it cooks at a similar pace.
• Prepare the sauce and slurry before heating the pan to keep the cooking stages moving.
• Use a large frying pan so the chicken and vegetables have room to cook.
• Stir the sauce again just before adding it, as the cornstarch may settle.
• Use tamari and broth labelled gluten-free if you need to keep the dish gluten-free.

Variations

• Add mushrooms: Slice them and stir-fry with the other vegetables.
• Change the vegetables: Swap in another quick-cooking vegetable, keeping the pieces small.
• Add chilli: Stir in chilli flakes with the garlic and ginger for some heat.
• Use chicken thighs: Cut them into similar-sized pieces and cook until cooked through.
• Serve with noodles: Spoon the finished stir-fry over cooked noodles for a filling meal.

Common mistakes to avoid

• Crowding the pan: The chicken can steam rather than brown; cook it in batches if it does not fit comfortably.
• Uneven chicken pieces: Larger cubes may need longer than smaller ones; cut them to a similar size.
• Adding garlic too early: It can cook for too long; follow the recipe and add it after the vegetables have stir-fried for 5 minutes.
• Skipping the slurry: The sauce may stay thin; mix the cornstarch with water before adding it.
• Leaving the sauce unstirred: The cornstarch can settle; stir it again just before pouring it into the pan.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat in a frying pan over medium heat, stirring until hot throughout; add a small splash of water if the sauce has thickened too much.

Frequently asked questions