Illustrative image: it shows broccoli and rice. The base recipe below uses snap peas and does not include a quantified rice side.
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Chicken, bell peppers, snap peas and carrot with a tamari, ginger and garlic sauce.
Kitchen-testing note: A documented cooking test is pending. Recipe timings and yields have not yet been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Use tamari specifically labeled gluten-free and check the broth and other packaged ingredients. Choose either breasts or thighs and cut pieces evenly. Rice or gluten-free noodles are serving suggestions, not included in the ingredient quantities below. The recipe does not require flour. Sesame oil is not a dairy ingredient; sesame and soy need separate attention for anyone avoiding those allergens.
Choosing gluten-free ingredients
Check the exact products you use, including sauces, broth, flour and pasta. Gluten-free labeling and third-party certification are different. A recipe or scanner result cannot guarantee how a dish is prepared in your kitchen. Use clean equipment and protect food from contact with gluten-containing ingredients. See the FDA explanation of gluten-free labels.
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1Preheat and Prep Heat a large non-stick skillet or wok over medium-high heat. While it warms up, toss the chicken pieces with 1 tablespoon of tamari sauce and set aside to marinate briefly.
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2Cook the Chicken Add vegetable or avocado oil to the pan. Once shimmering, add the chicken in a single layer. Cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove chicken from pan and set aside. Check that the chicken reaches 165°F with a food thermometer; color and elapsed time alone are not reliable.
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3Sauté Aromatics and Veggies Reduce heat to medium. Add sesame oil to the pan along with garlic and ginger. Stir for 30 seconds until fragrant. Toss in bell peppers, snap peas, and carrots. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
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4Make the Sauce In a small bowl, whisk together remaining tamari sauce, chicken broth, and cornstarch until smooth.
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5Combine and Thicken Return chicken to the pan. Pour the sauce over the chicken and veggies. Stir continuously as the sauce thickens and becomes glossy, about 2 minutes.
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6Finish and Serve Remove from heat. Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately over steamed rice or gluten-free noodles.
Food handling and leftovers
Use a food thermometer rather than color alone. See the safe cooking temperature chart. Refrigerate perishable leftovers promptly in shallow containers, within two hours, or one hour above 90°F. Keep the refrigerator at 40°F or below; use refrigerated cooked leftovers within 3–4 days and reheat to 165°F. These are general handling guidelines, not a claim that we have tested this recipe’s leftover texture. See USDA leftover guidance.
Browse more gluten-free recipes, or use the label scanner as a reading aid alongside the current package and manufacturer information.
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