Ginger Garlic Chicken Stir-Fry with Tamari

Abdelaziz

Ginger Garlic Chicken Stir-Fry with Tamari

A fast chicken and vegetable stir-fry in a glossy ginger garlic sauce made with gluten-free tamari instead of regular soy sauce.

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Prep Time 20

Cook Time 12

Total Time 32

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 335

Ingredients Method Notes

Ingredients

1.25 pounds boneless, skinless chicken breasts 565 g, thinly sliced
3 tablespoons gluten-free tamari 45 ml, divided
1 tablespoon cornstarch for the chicken
2 teaspoons cornstarch for the sauce
2 tablespoons avocado oil 30 ml, divided
1 tablespoon fresh ginger grated
3 garlic cloves minced
3 cups broccoli florets about 300 g
1 red bell pepper sliced
1 cup snap peas 100 g
2 scallions sliced
1 tablespoon rice vinegar 15 ml
1 tablespoon honey
1 teaspoon toasted sesame oil
1/4 cup water 60 ml
1 teaspoon sesame seeds

Method

Toss the chicken with 1 tablespoon of tamari and 1 tablespoon of cornstarch.
Whisk the remaining 2 tablespoons of tamari, the rice vinegar, honey, sesame oil, water and the remaining 2 teaspoons of cornstarch into a sauce.
Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat. Sear the chicken for 3 to 4 minutes, until cooked through at 165°F (74°C), and set it aside.
Add the remaining oil and stir-fry the broccoli, bell pepper and snap peas for 4 to 5 minutes. Add the ginger and garlic for 30 seconds.
Pour in the sauce, return the chicken and simmer for 1 to 2 minutes until glossy. Top with scallions and sesame seeds.

Notes

Tamari is not always gluten-free. Buy a bottle that says so on the label, and check the cornstarch label too. Serve over rice or cauliflower rice. Nutrition values are rough estimates and exclude rice.