Gluten-Free Chicken and Vegetable Stir-Fry

Ingredients

• 1 pound boneless, skinless chicken breast, thinly sliced
• 2 cups mixed vegetables (such as bell peppers, broccoli, snap peas, carrots)
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons gluten-free soy sauce (or tamari)
• 1 tablespoon rice vinegar
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon cornstarch (or arrowroot powder)
• 2 tablespoons sesame oil
• Cooked rice or cauliflower rice for serving

Nutritional Information (per serving)

• Calories: Approximately 350
• Protein: 30 grams
• Fat: 10 grams
• Carbohydrates: 30 grams
• Fiber: 5 grams
• Micronutrients: Rich in vitamin C, vitamin K, vitamin B6, folate, and antioxidants

Preparation

1. In a small bowl, whisk together gluten-free soy sauce, rice vinegar, honey, and cornstarch to make the sauce. Set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, and sauté for 1 minute until fragrant.
3. Add thinly sliced chicken breast to the skillet, and stir-fry until cooked through and lightly browned.
4. Add mixed vegetables to the skillet, and continue to stir-fry for 3-4 minutes until tender-crisp.
5. Pour the sauce over the chicken and vegetables, and toss everything together until evenly coated.
6. Cook for another 1-2 minutes, allowing the sauce to thicken.
7. Remove from heat and serve hot over cooked rice or cauliflower rice. Enjoy this flavorful and wholesome gluten-free chicken and vegetable stir-fry for a satisfying dinner!