Gluten-Free Chicken Stir Fry with Broccoli
Quick weeknight stir fry balancing savory umami sauce with tender chicken and crisp vegetables. Baking soda tenderizes chicken while corn starch creates silky sauce. Gluten-free soy sauce keeps this accessible for dietary restrictions. Serve over rice for comfort or solo for low-carb. The honey-vinegar sauce adds subtle sweetness against garlic heat.
Ingredients
- 2 whole boneless skinless chicken breast, thinly sliced
- ½ teaspoon baking soda
- 3 ½ tablespoon corn starch
- 1 ½ cup water
- 1 ½ tablespoon honey
- ½ cup gluten-free soy sauceregular soy sauce1:1none
- 5 tablespoon vegetable oilneutral oil (canola/peanut)1:1noneadds peanutsFull guide →
- 2 tablespoon garlic, minced
- 1 tablespoon rice vinegar
- ½ teaspoon crushed red pepper flakes
- 1 whole white onion, sliced
- 2 whole baby bell pepper, sliced
- 1 ½ cup broccoli florets
- 5 whole button mushroom, slicedcremini or shiitake1:1none
deeper flavor
Instructions
- 1
Thinly slice chicken breasts.
- 2
Combine sliced chicken with baking soda, 2 tablespoon corn starch, 1 tablespoon water, 1/2 tablespoon honey, 2 tablespoon soy sauce, and 2 tablespoon oil. Marinate 15 minutes.
- 3
Whisk together 1/2 cup soy sauce, 1/2 cup water, 2 tablespoon garlic, 1 tablespoon honey, rice vinegar, 1 tablespoon oil, red pepper flakes, and 1/2 teaspoon corn starch. Set aside.
- 4
Mix 1/2 cup water with 1 1/2 tablespoon corn starch in small bowl. Set aside.
- 5
Heat wok or skillet on high with 1 tablespoon oil. Stir fry chicken until cooked through. Transfer to plate.
- 6
Wipe pan and add 1 tablespoon oil. Stir fry onion and bell pepper 1 minute.
- 7
Add broccoli, mushrooms, and chicken. Stir fry until vegetables soften.
- 8
Pour sauce over mixture and bring to boil. Whisk corn starch slurry and add half, stirring 30 seconds. Add remaining slurry only if thinner sauce desired.
- 9
Serve over rice or alone.
Tips
Baking soda breaks down chicken proteins for tender texture; don't skip marination time.
Add corn starch slurry gradually to control sauce thickness; residual heat continues thickening.
Keep all ingredients prepped before cooking; stir fry pace moves quickly.
Good to Know
Refrigerate in airtight container up to 3 days. Sauce separates; reheat gently and stir. Do not freeze raw marinated chicken.
Marinate chicken up to 4 hours. Prepare sauce and corn starch slurry in morning. Chop vegetables 2 hours ahead; store separately to prevent moisture loss.
Over steamed white or brown rice, cauliflower rice, or noodles. Pair with steamed bok choy or simple cucumber salad. Serve immediately while sauce is glossy.
Common Mistakes
Add corn starch slurry all at once to avoid over-thickening into paste; start with half and adjust.
Skip chicken marination to avoid tough, dry meat; baking soda and time are essential.
Cook on medium heat to avoid chicken burning before vegetables finish; high heat is correct for this method.
Substitutions
deeper flavor
FAQ
Can I use regular soy sauce instead of gluten-free?
Yes, 1:1 ratio. Standard soy sauce adds wheat but identical flavor. Omit if celiac or gluten-sensitive.
What if my sauce is too thick?
Whisk in water 1 tablespoon at a time off heat. Sauce continues thickening as it cools; slight looseness is ideal.
How long does this keep refrigerated?
3 days in airtight container. Sauce separates; reheat gently on stovetop, stirring frequently. Do not freeze marinated raw chicken.