Gluten-Free Chicken and Veggie Stir-Fry

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Chicken · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 1/2 lb boneless, skinless chicken breasts
• 1 bell peppers (mixed colors)
• 1 cup broccoli florets
• 1 medium carrots
• 2 garlic cloves
• 1-inch piece fresh ginger
• 1/4 cup tamari gluten-free soy sauce
• 1 tbsp olive oil
• 1/2 tsp sesame oil (optional)
• 1 stalks green onions
• 1/2 tbsp sesame seeds (optional)

Method (tap to check — screen stays awake)

1. Slice chicken breasts into thin strips. Mince garlic and ginger. Chop bell peppers, carrots, and green onions.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add remaining olive oil. Add garlic and ginger, sauté for 30 seconds until fragrant.
4. Add bell peppers, carrots, and broccoli to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
5. Return cooked chicken to the skillet. Add tamari and sesame oil (if using). Toss everything together and cook for another 2-3 minutes to blend flavors.
6. Remove from heat. Garnish with chopped green onions and sesame seeds (if using).

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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