Gluten-free Chicken Stir Fry

George N (CC-BY)


  • 4 (4 ounce) boneless, skinless chicken breasts
  • 2 tablespoons gluten-free, reduced sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 3 tablespoons oil, divided
  • 2 cups broccoli florets
  • 1 cup bean sprouts
  • 1/2 cup red pepper, diced
  • 1 cup thinly sliced carrots
  • 1 small onion, chopped
  • 1 clove garlic, minced


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  • 1 cup gluten-free, reduced sodium chicken broth
  • 1/4 cup gluten-free, reduced sodium soy sauce
  • 1 1/2 tablespoons cornstarch


  1. Cut chicken into 1/2-inch strips; place in a resealable plastic bag. Combine soy sauce, ground ginger and garlic powder. Add to bag and shake well. Let marinade, in refrigerator, for at least 30 minutes.
  2. In a large skillet or wok, heat 2 tablespoons of oil, stir fry the chicken until no longer pink, about 3-5 minutes. Remove and keep warm.
  3. Add the remaining oil and stir fry the broccoli, bean sprouts, red pepper, carrots, onion, and garlic for 4-5 minutes, or until crisp-tender. Return chicken to the wok.
  4. In a large measuring cup, whisk together the chicken broth, soy sauce and cornstarch. Pour into wok and continue stirring until the sauce thickens and is bubbling.
  5. Serve over rice noodles or rice.

Servings: 6

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