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.
⭐️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.
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.
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
CCK 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.