Gluten-Free Chicken Teriyaki Stir Fry
Gluten-free chicken teriyaki stir fry with bell peppers, broccoli, and snap peas in homemade teriyaki sauce. Serve over rice for an easy dinner ready in under an hour!
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Ingredients
For the Rice:
- 2 cups uncooked white rice
- 4 cups water
- ½ teaspoon salt
For the Teriyaki Sauce:
- ½ cup tamari sauce
- ¼ cup water
- ⅓ cup honey
- 1 tablespoon fresh ginger - minced
- 1 clove garlic - minced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Stir-Fry:
- 2 tablespoons avocado oil - or peanut oil, divided
- 1 cup sliced yellow onion - from about 1/2 medium onion
- 1 cup sliced bell peppers - of any color, from about 2 bell peppers)
- 1 cup broccoli florets - from about 1 head of broccoli
- ½ cup sugar snap peas
- 2 lbs boneless skinless chicken thighs - cut into 1 inch pieces
- 2 tablespoons sliced fresh green onion - for garnish
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the Rice:
- Add 2 cups uncooked white rice, 4 cups water, and ½ teaspoon salt to a medium pot. Bring to a boil over high heat.
- Once boiling, cover with a lid and reduce heat to low.
- Simmer for 15-20 minutes until water is absorbed and rice is tender.
- Fluff with a fork and set aside.
Make the Gluten-Free Teriyaki Sauce:
- While the rice is cooking, make the teriyaki sauce. Combine ½ cup tamari sauce, ¼ cup water, ⅓ cup honey, 1 tablespoon fresh ginger, and 1 clove garlic in a small pot.
- Cook over medium heat for 3-5 minutes, stirring occasionally.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until completely smooth with no lumps. Pour cornstarch mixture into pot with tamari mixture and whisk to combine.
- Continue cooking, stirring constantly, until sauce thickens enough to coat the back of a spoon, about 2-3 minutes. Remove from heat and set aside.
Make the Chicken Stir Fry:
- Heat 1 tablespoons avocado oil in a large skillet or wok over medium-high heat until shimmering.
- Add 1 cup sliced yellow onion, 1 cup sliced bell peppers, 1 cup broccoli florets, and ½ cup sugar snap peas. Cook for 5-7 minutes, stirring every minute or so, until vegetables are slightly browned at the edges and crisp-tender. They should still have some bite. Use a slotted spoon to transfer vegetables to a plate and set aside.
- Add the other 1 tablespoons avocado oil to the same skillet if the pan looks dry.
- Add 2 lbs boneless skinless chicken thighs pieces in a single layer, working in batches if needed to avoid crowding the pan. Cook undisturbed for 3-4 minutes until golden brown on the bottom.
- Flip pieces and cook another 3-4 minutes until browned on the second side. Continue cooking, turning occasionally, until chicken is cooked through and reaches 165°F internal temperature, about 8-10 minutes total.
To Serve:
- Return cooked vegetables to skillet with chicken. Pour teriyaki sauce over everything and toss to coat evenly.
- Cook for 1-2 minutes, stirring, until everything is heated through and well coated with sauce.
- Serve immediately over white rice and garnish with 2 tablespoons sliced fresh green onion.
Notes
- Gluten-Free: Use certified gluten-free tamari or gluten-free soy sauce.
- Vegetable Variations: Use about 4 cups total of mixed vegetables. Good options include zucchini, carrots, mushrooms, bok choy, green beans, or baby corn.
- Chicken Options: Chicken breasts work but tend to dry out more easily than thighs. Watch cooking time carefully if using breasts.
- Make Ahead: Cook the teriyaki sauce up to 2 weeks ahead and store in the refrigerator. The full stir fry stores well for meal prep for up to 4 days in the refrigerator.
Nutrition
Calories: 678kcal | Carbohydrates: 73g | Protein: 32g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 1411mg | Potassium: 587mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1100IU | Vitamin C: 52.6mg | Calcium: 57mg | Iron: 2.5mg
