Japanese · Dinner
Chicken and Vegetable Stir Fry (Gluten-Free)
Boneless chicken thigh cut into bite-size pieces and stir-fried over high heat with broccoli, carrot, bell pepper, and scallion in a tamari-based sauce with ginger and garlic. Cornstarch thickens the pan sauce to a glossy coat. Finished with sesame oil and served hot over steamed jasmine rice.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
534Calories
45.2gProtein
22.8gFat
38.6gCarbs
8.3gSugar
4.9gFiber
1680mgSodium
198mgChol
4.9gSat Fat
1180mgPotassium
95mgCalcium
3.4mgIron
0.6mcgVitamin B12
98mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut the chicken thigh into bite-size pieces and slice the broccoli, carrot, bell pepper, and scallion, keeping scallion whites and greens separate.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering, add chicken in a single layer, sear 3 to 4 minutes turning once until browned and mostly cooked through.
3
Saute
Push chicken to one side, add garlic, ginger, and scallion whites, saute over medium-high heat 30 seconds until fragrant and golden.
4
Stir-fry
Add broccoli, carrot, and bell pepper to wok and stir-fry over high heat 3 to 4 minutes, tossing constantly, until broccoli is bright green and just tender-crisp.
5
Reduce
Pour the tamari sauce mixture into the wok and toss everything together over medium-high heat 1 to 2 minutes until glossy and thickly coated.
6
Finish
Remove wok from heat, drizzle in sesame oil, and toss through along with the scallion greens.
7
Plate
Spoon the cooked jasmine rice onto a plate and top with the stir-fried chicken and vegetables.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2 cup182g broccoli florets
- 11 small carrot (70g)
- 11 bell pepper (140g)
- 4 cloves4 cloves garlic
- 2 tsp10g fresh ginger
- 22 scallion
- 4 tbsp60ml tamari soy sauce (gluten-free)
- 2 tsp10ml rice vinegar
- 2 tsp10ml mirin
- 1 tsp4g cornstarch mixed with 1 tbsp (15ml) water
- 2 tbsp26g vegetable oil
- 2 tsp10ml sesame oil
- 2/3 cup130g cooked jasmine rice, to serve
