Why Make This Recipe
This Gluten-Free Stir-Fried Chicken and Bok Choy is a fantastic choice for anyone seeking a quick, healthy, and flavorful meal. It’s not only gluten-free, making it suitable for those with dietary restrictions, but it’s also loaded with nutrients from fresh vegetables. Plus, the combination of tender chicken, crisp bok choy, and a savory sauce makes it a crowd-pleaser that can be ready in under 30 minutes!
How to Make Gluten-Free Stir-Fried Chicken and Bok Choy
Ingredients:
- Chicken: 1.5 lbs (about 680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- Gluten-Free Tamari (or Coconut Aminos): 1 tablespoon
- Arrowroot Starch (or Cornstarch): 1 tablespoon
- Avocado Oil (or other neutral oil): 1 teaspoon
- Water: 1 tablespoon
- Gluten-Free Tamari (or Coconut Aminos for soy-free): 1/3 cup
- Toasted Sesame Oil: 2 teaspoons
- Rice Vinegar: 1 tablespoon
- Honey (or Maple Syrup): 1 tablespoon
- Arrowroot Starch (or Cornstarch): 1 teaspoon
- Water: 2 tablespoons
- Optional: 1/4 teaspoon red pepper flakes for a touch of heat
- Avocado Oil (or other high-heat oil): 2 tablespoons, divided
- Garlic: 4-5 cloves, minced
- Fresh Ginger: 1-inch piece, peeled and grated
- Bok Choy: 1 large head (about 1 lb or 450g), washed thoroughly and chopped (split the white stems from the green leaves)
- Green Onions: 3-4, sliced (white and green parts separated)
- Toasted Sesame Seeds: For garnish
- Optional: 1/2 cup sliced shiitake mushrooms or water chestnuts for extra texture
Directions:
- Pat the chicken thighs dry with a paper towel and cut them into uniform, bite-sized 1-inch pieces. Uniformity is important for even cooking.
- In a medium bowl, mix the chicken pieces with 1 tablespoon of tamari, 1 teaspoon of avocado oil, and 1 tablespoon of water. Sprinkle over the 1 tablespoon of arrowroot starch and toss until the chicken is evenly coated.
- Let the chicken marinate for at least 15-20 minutes while you prepare the other ingredients.
- In a small bowl, whisk together 1/3 cup tamari, 2 teaspoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon arrowroot starch, and 2 tablespoons water. Set aside.
- Mince the garlic and grate the ginger. Slice the green onions, keeping the white parts separate from the green tops.
- Wash bok choy, slice the stems into 1/2-inch pieces, and chop the leafy greens, keeping them separate.
- Heat a large wok or skillet over high heat until it’s very hot.
- Add 1 tablespoon of avocado oil to the pan. Add the marinated chicken in a single layer, cooking for 2-3 minutes until golden-brown, then flip and cook for another 2-3 minutes until done.
- Remove the cooked chicken and set aside. Lower the heat to medium-high.
- Add the remaining 1 tablespoon of avocado oil, garlic, ginger, and white/light green parts of the green onions to the pan. Stir-fry for about 30 seconds.
- Add bok choy stems to the pan and cook for 3-4 minutes until tender-crisp.
- Add bok choy leaves and stir-fry for another 1-2 minutes until wilted.
- Return the chicken to the pan and pour the prepared stir-fry sauce over everything. Stir and toss continuously until the sauce thickens and coats all the ingredients.
- Stir in the reserved dark green parts of the green onions and remove from heat.
How to Serve Gluten-Free Stir-Fried Chicken and Bok Choy
Serving this dish is simple. Spoon the stir-fried chicken and bok choy into bowls or plates. You can sprinkle some toasted sesame seeds on top for a nice crunch. This dish pairs beautifully with steamed rice or quinoa, making it a satisfying meal.
How to Store Gluten-Free Stir-Fried Chicken and Bok Choy
If you have leftovers, store them in an airtight container in the refrigerator. The dish will keep well for up to 3 days. When you’re ready to eat it again, reheat it in a skillet over medium heat until warmed through.
Tips to Make Gluten-Free Stir-Fried Chicken and Bok Choy
- Make sure to pat the chicken dry before marinating. This helps create a nice sear when cooking.
- Don’t overcrowd the pan; cook the chicken in batches if your skillet isn’t large enough. This gives it a better texture.
- Adjust the amount of red pepper flakes to your taste preference for heat.
Variations
You can customize this recipe by adding different vegetables such as bell peppers, snap peas, or broccoli. For a vegan option, substitute chicken with tofu or tempeh and use the same coating and stir-fry methods.
FAQs
Can I substitute the bok choy with another vegetable?
Yes, you can use vegetables like spinach, napa cabbage, or even regular cabbage.
Is this recipe suitable for meal prep?
Absolutely! It stores well and is perfect for meal prepping. Just keep the sauce separate until you’re ready to eat.
Can I make this dish dairy-free as well?
Yes, this recipe is naturally dairy-free. Just ensure all the ingredients are labeled gluten-free to meet dietary restrictions.