Gluten-Free Ginger-Garlic Chicken Stir-Fry with Rice

Why You’ll Love This Recipe

• Weeknight-fast: tender chicken and crisp vegetables in about 35 minutes.
• Big flavor, totally gluten-free: glossy tamari–sesame sauce with fresh ginger and garlic.
• Balanced textures: lightly charred chicken, snappy snow peas, and fluffy rice.
• Flexible: swap veggies you have on hand without losing the stir-fry magic.

Grocery List

• Produce: Fresh ginger, garlic, broccoli, carrot, red bell pepper, snow peas, scallions
• Dairy: None
• Pantry: Jasmine rice, avocado oil (or other high-heat oil), gluten-free low-sodium tamari, gluten-free chicken broth, rice vinegar, toasted sesame oil, cornstarch, honey, toasted sesame seeds, red pepper flakes (optional), fine sea salt

Full Ingredients

For the Rice

• Jasmine rice: 1 1/2 cups (285 g), rinsed until water runs mostly clear
• Water: 2 cups (480 ml)
• Fine sea salt: 1/2 tsp (3 g)

For the Chicken & Quick Marinade

• Boneless, skinless chicken thighs: 1 1/4 lb (570 g), thinly sliced against the grain
• Gluten-free low-sodium tamari: 1 tbsp (15 ml)
• Rice vinegar: 1 tsp (5 ml)
• Cornstarch (gluten-free): 2 tsp (6 g)
• Fresh ginger: 1 tsp finely grated
• Garlic: 1 tsp minced

Vegetables & Aromatics

• Avocado or other high-heat oil: 2 tbsp (divided)
• Broccoli florets: 3 cups (250 g), bite-size
• Carrot: 1 large (about 100 g), thinly sliced on the bias
• Red bell pepper: 1 medium, seeded and thinly sliced
• Snow peas: 1 cup (100 g), strings removed
• Fresh ginger: 1/2 tbsp (about 5–7 g), finely grated
• Garlic: 1/2 tbsp (about 2–3 cloves), minced
• Red pepper flakes: 1/4–1/2 tsp (optional)

Tamari–Sesame Sauce

• Gluten-free low-sodium tamari: 1/3 cup (80 ml)
• Gluten-free chicken broth: 1/3 cup (80 ml)
• Rice vinegar: 1 tbsp (15 ml)
• Honey: 1 tbsp (21 g)
• Toasted sesame oil: 1 tbsp (15 ml)
• Cornstarch slurry: 1 tbsp (8 g) cornstarch whisked with 3 tbsp (45 ml) cold water

For Serving

• Scallions: 4, thinly sliced (greens for garnish, whites can go into stir-fry)
• Toasted sesame seeds: 1 tsp (optional)

Step-by-Step Instructions

Step 1: Rinse and cook the rice

Place 1 1/2 cups (285 g) jasmine rice in a fine-mesh strainer and rinse under cold water, swishing with your hand, until the water runs mostly clear (about 45–60 seconds). In a medium saucepan, bring 2 cups (480 ml) water and 1/2 tsp salt to a full boil (212°F/100°C). Stir in the rice, return to a gentle boil, then cover and reduce heat to low to maintain a gentle simmer (about 190–200°F/88–93°C). Cook for 15 minutes. Remove from heat and let stand, covered, 10 minutes to steam. Fluff with a fork.

Step 2: Make the sauce and slurry

In a bowl, whisk together 1/3 cup (80 ml) gluten-free tamari, 1/3 cup (80 ml) gluten-free chicken broth, 1 tbsp (15 ml) rice vinegar, 1 tbsp (21 g) honey, and 1 tbsp (15 ml) toasted sesame oil. In a separate small bowl, whisk 1 tbsp (8 g) cornstarch with 3 tbsp (45 ml) cold water until smooth. Set both aside.

Step 3: Slice and marinate the chicken

Thinly slice 1 1/4 lb (570 g) chicken thighs against the grain. In a bowl, combine chicken with 1 tbsp tamari, 1 tsp rice vinegar, 2 tsp cornstarch, 1 tsp grated ginger, and 1 tsp minced garlic. Toss to coat and marinate 10 minutes while you prep vegetables.

Step 4: Prep vegetables and preheat the wok

Cut broccoli into bite-size florets; slice the carrot and bell pepper; trim strings from snow peas. Finely grate remaining 1/2 tbsp ginger and mince remaining 1/2 tbsp garlic. Heat a large wok or 12-inch skillet over medium-high until very hot with a faint wisp of smoke (if using an infrared thermometer, approximately 425–475°F/220–246°C at the pan surface). Add 1 tbsp oil and swirl to coat.

Step 5: Sear the chicken

Add chicken in an even layer. Cook undisturbed 1 1/2–2 minutes to develop browning, then stir-fry 1–2 minutes more until just cooked through and nicely seared. Check that the thickest piece reads 165°F (74°C) on an instant-read thermometer. Transfer chicken to a plate.

Step 6: Stir-fry the vegetables

Add remaining 1 tbsp oil to the hot wok. Add broccoli and carrot; stir-fry 2 minutes. Add bell pepper and snow peas; stir-fry 2 minutes more until crisp-tender with bright color. If using, add red pepper flakes.

Step 7: Add aromatics and finish with glossy sauce

Push vegetables to the sides; add ginger and garlic to the center. Stir 20–30 seconds until fragrant. Return chicken and any juices. Stir the sauce, pour it in, then immediately drizzle in the cornstarch slurry while tossing. Stir-fry 1–2 minutes, until the sauce boils and turns glossy, coating everything. If it thickens too much, splash in 1–2 tbsp water to loosen. Taste and adjust with a pinch of salt or a few drops of tamari if needed.

Step 8: Serve

Spoon fluffy rice into bowls. Top with the ginger–garlic chicken and vegetables. Scatter sliced scallion greens and toasted sesame seeds. Serve hot.

Pro Tips

• Pat chicken dry before slicing for better browning; cornstarch in the marinade helps develop a seared surface.
• Keep the pan hot and avoid overcrowding. If your pan is small, cook chicken in two batches.
• Cut vegetables to similar thickness so they cook evenly and stay crisp-tender.
• Whisk the slurry again right before adding; cornstarch settles quickly.
• Verify labels: choose gluten-free tamari and gluten-free chicken broth.

Variations

• Spicy: Add 1–2 tsp gluten-free chili-garlic sauce or increase red pepper flakes to 3/4 tsp.
• Veg swap: Try snap peas, baby corn, or zucchini in the same total volume; keep pieces bite-size.
• Protein twist: Use chicken breast (slice thin and cook 30–60 seconds less) or firm tofu (press dry, cube, and stir-fry until golden). All gluten-free.

Storage & Make-Ahead

Refrigerate leftovers in separate airtight containers (rice and stir-fry) for up to 4 days. Reheat the stir-fry in a skillet over medium heat with a splash of water until hot and the sauce loosens, or microwave in 45-second bursts, stirring in between. Cook rice up to 2 days ahead and reheat with 1–2 tbsp water covered in the microwave. You can also slice chicken and vegetables and mix the sauce up to 24 hours ahead (keep the slurry separate and whisk just before cooking).

Nutrition (per serving)

Approximate: 680 calories; 34 g protein; 23 g fat; 83 g carbohydrates; 4 g fiber; 1100 mg sodium. Values will vary based on brands and exact portions.