A simple gluten-free chicken stir fry that uses chicken thighs for the juicy texture and flavor that kids love. Packed with broccoli, red pepper, and red onions tossed in a rich and tangy sauce, serve as is or on a bed of rice.
This easy stir fry recipe has all the flavor you are looking for sauteed into a complete meal perfect for dinner. Guaranteed to be a huge hit among the entire family, add this recipe to your menu any night this week. It is both gluten and dairy-free!
If you enjoy Asian-inspired recipes, you might consider making Gluten Free Sesame Chicken or Homemade Low-Sodium Ramen Noodles in the near future!
Table of Contents
Gluten Free Stir Fry
One of the best features of stir fries is being able to customize the ingredients based on your family preferences. The combination of vegetables included in this recipe was selected based on my kids’ favorites. The variety of colors from the veggies is an added bonus!
Feel free to swap any of the veggies listed or give this combo a try. You may be amazed how quickly plates are cleared after serving. The secret? The stir fry sauce… it is absolutely amazing!
Related: Gluten-Free Stir Fry Sauce
To get started, gather the equipment and ingredients then follow the directions. A free printable recipe card is also available below!
Ingredients
- 3-4 pounds boneless, skinless chicken thighs ✅
- 3 tablespoons sesame oil, divided ✅
- 2 large cloves garlic, minced
- 4 cups broccoli florets
- 3 large carrots, sliced
- 1 large red pepper, sliced
- 1/2 large red onion, sliced
Sauce Ingredients
- 2/3 cup tamari
- 1/4 cup honey
- 2 tablespoons rice wine vinegar ✅
- 2 tablespoons cornstarch ✅
- 1 teaspoon ground ginger ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make A Stir Fry
Cook the chicken thighs
Trim the fat from the chicken thighs and cut into 1-inch cubes. Heat 1 tablespoon of sesame oil in the wok.
Add the chicken thighs and cook over high heat until cooked through, stirring occasionally (about 10 minutes). Remove the chicken from the wok and set it aside. Discard the remaining liquid in the wok.
Cook the vegetables
Pour 2 tablespoons of sesame oil to the wok. Add the garlic and cook for 1 minute. Add the broccoli, carrots, red pepper, and onion. Stir fry until tender-crisp, about 5 minutes.
Make the sauce
In a small bowl whisk together the tamari, honey, rice wine vinegar, cornstarch, and ginger.
Combine
Add the chicken back to the wok. Pour the sauce into the pan. Bring the sauce to a simmer, gently stirring until thickened.
Serve
Serve as is or on a bed of rice.
Frequently Asked Questions
Yes, chicken breasts can be swapped with the chicken thighs. Cubed chicken tenderloins could also replace the thighs.
Not all stir fry sauces are gluten-free. Our version is completely gluten-free as tamari is used in place of soy sauce to create a gf version of stir fry sauce. Coconut aminos could also be used as a soy sauce replacement if preferred.
Typically, we chop the chicken into 1-inch cubes. If desired, the chicken can be sliced into strips or larger chunks. Keep in mind the importance of chopping the chicken pieces all the same size to promote even cooking.
Serve over a bed of white rice, brown rice or rice noodles for a complete meal.
Store in the fridge for up to 5 days in an airtight container. Leftovers make for a delicious lunch meal or reheated for dinner the next day.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Swap the chicken thighs for chicken breasts, tenderloins or leftover Rotisserie chicken.
- Look at all the colors in the Wok once you add the vegetables. Try to have at least 3 different colors of vegetables in the skillet!
- You can use leftover stir fry sauce the next day as a dipping sauce for chicken nuggets or chicken tenders.
More Gluten Free Dairy Free Chicken Recipes
- Gluten Free Chicken Strips
- Gluten Free Chicken Noodle Soup
- How To Bake Thin Sliced Chicken Breasts
- Gluten Free Chicken Meatballs
- Air Fryer Ranch Chicken Thighs
- Dairy Free Chicken Buffalo Dip
- Buffalo Chicken Drumsticks
- Chicken Marsala
- Instant Pot Frozen Chicken Wings
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Chicken Stir Fry
Equipment
- Wok or large skillet
- Stir spoon or spatula
Ingredients
- 3-4 pounds boneless, skinless chicken thighs ✅
- 3 tablespoons sesame oil, divided ✅
- 2 large cloves garlic, minced
- 4 cups broccoli florets
- 3 large carrots, sliced
- 1 large red pepper, sliced
- 1/2 large red onion, sliced
Sauce
- 2/3 cup tamari
- 1/4 cup honey
- 2 tablespoons rice wine vinegar ✅
- 2 tablespoons cornstarch ✅
- 1 teaspoon ground ginger ✅
Instructions
- ⭐️Cook the chicken thighs. Trim the fat from the chicken thighs and cut into 1-inch cubes. Heat 1 tablespoon of sesame oil in the wok. Add the chicken thighs and cook over high heat until cooked through, stirring occasionally (about 10 minutes). Remove the chicken from the wok and set it aside. Discard the remaining liquid in the wok.3-4 pounds boneless, skinless chicken thighs, 3 tablespoons sesame oil, divided
- ⭐️Cook the vegetables. Pour 2 tablespoons of sesame oil to the wok. Add the garlic and cook for 1 minute. Add the broccoli, carrots, red pepper, and onion. Stir fry until tender-crisp, about 5 minutes.3 tablespoons sesame oil, divided, 2 large cloves garlic, minced, 4 cups broccoli florets, 3 large carrots, sliced, 1 large red pepper, sliced, 1/2 large red onion, sliced
- Make the sauce. In a small bowl whisk together the tamari, honey, rice wine vinegar, cornstarch, and ginger.2/3 cup tamari, 1/4 cup honey, 2 tablespoons rice wine vinegar, 2 tablespoons cornstarch, 1 teaspoon ground ginger
- ⭐️Combine. Add the chicken back to the wok. Pour the sauce into the pan. Bring the sauce to a simmer, gently stirring until thickened.
- Serve. Serve as is or on a bed of rice.
Notes
Tips
- Swap chicken thighs with chicken breasts
- Chop all chicken pieces the same size to promote even cooking
- Store in the fridge for up to 5 days
- Serve over rice, rice noodles or as is
Nutrition
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