Gluten-Free Chicken and Rice Stir-Fry
A quick and easy stir-fry with chicken, rice, and your favorite vegetables, all made gluten-free with tamari.
Ingredients
- about 680 g Chicken Breast
- 4 cups Cooked Rice (Gluten-Free)
- 2 cups Broccoli Florets
- 1 cup Carrots
- 1/4 cup Tamari (Gluten-Free Soy Sauce)
- 2 tablespoons Sesame Oil
- 2 cloves Garlic
- 1 teaspoon Ginger
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g of chicken breast into bite-sized pieces, about 2.54 cm cubes.
- 2Heat 2 tablespoons of sesame oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
- 3Add the about 680 g of chicken breast pieces to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
- 4Add the 2 cups of broccoli florets, 1 cup of carrots, 2 cloves of minced garlic, and 1 teaspoon of grated ginger to the skillet with the chicken. Stir and cook for another 5-7 minutes, until the vegetables are tender-crisp. This means they will still have a slight bite.
- 5Pour in the 1/4 cup of tamari and add the 4 cups of cooked rice to the skillet. Stir everything together gently to combine and coat evenly with the tamari. Continue to cook for 2-3 minutes, stirring occasionally, until the rice and vegetables are heated through.
- 6Serve the gluten-free chicken and rice stir-fry immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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