Gluten-Free Chicken and Vegetable Stir-Fry

Directions

• Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
• Add the sliced chicken to the pan and stir-fry for 4–5 minutes, or until fully cooked. Remove the chicken from the skillet and set aside.
• In the same pan, add the remaining tablespoon of oil.
• Add the onion, garlic, and bell pepper to the pan and stir-fry for 2–3 minutes until softened.
• Add the zucchini, carrot, and broccoli florets to the pan and continue stir-frying for another 4–5 minutes until the vegetables are tender but still crisp.
• In a small bowl, whisk together the gluten-free soy sauce, honey (or maple syrup), rice vinegar, and water or chicken broth. If you prefer a thicker sauce, mix in the cornstarch with a little water to create a slurry and add it to the sauce.
• Pour the sauce over the cooked vegetables and stir well to coat. Let it simmer for 2–3 minutes until the sauce thickens (if using cornstarch).
• Return the cooked chicken to the pan and toss everything together until well combined and heated through.
• Garnish with sesame seeds and fresh cilantro or green onions if desired.
• Serve immediately with rice or quinoa for a complete gluten-free meal.