Name: Wok-Hei Chicken and Vegetable Stir-Fry (High Protein, Gluten-Free, Dairy-Free)
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 12 oz skinless, boneless chicken breast, thinly sliced; 2 tsp cornstarch; 1 tsp gluten-free soy sauce (tamari); 1 tsp toasted sesame oil (plus extra for finishing); 2 tbsp avocado oil or grapeseed oil; 2 cloves garlic, thinly sliced; 1-inch piece fresh ginger, julienned; 1 red bell pepper, sliced; 1 small zucchini, halved lengthwise and sliced; 1 cup snap peas, trimmed; 2 green onions, sliced (greens and whites separated); 2 tbsp gluten-free soy sauce (tamari); 1 tbsp rice vinegar; 1 tsp honey or maple syrup (optional, for balance); Salt and pepper, to taste

Wok-Hei Chicken and Vegetable Stir-Fry (High Protein, Gluten-Free, Dairy-Free)

SilkyCracker8262

This Wok-Hei Chicken and Vegetable Stir-Fry is inspired by the iconic 'breath of the wok' technique, ensuring maximum flavor with minimal ingredients. By velveting the chicken, you achieve incredibly tender bites that contrast beautifully with the vibrant, crisp vegetables. Cooking over high heat in small batches delivers that signature smoky aroma and flavor. The dish is naturally gluten-free, dairy-free, and pork-free, making it safe and delicious for your dietary needs, while packing in plenty of protein. Enjoy a restaurant-quality meal at home in under 30 minutes, perfect for a sunny Illinois evening.

Ingredients

Instructions

In a small bowl, toss sliced chicken breast with cornstarch, 1 tsp gluten-free soy sauce, and 1 tsp sesame oil. Let marinate 10 minutes to velvet the chicken for tenderness.
Heat your wok (or large skillet) over high heat until smoking hot. Add 1 tbsp avocado oil, swirling to coat.
Add marinated chicken and stir-fry in a single layer for 1-2 minutes until just cooked through. Remove chicken to a clean plate.
Wipe out any excess residue, add remaining 1 tbsp oil, and return wok to high heat. Add garlic, ginger, and white parts of green onion. Stir-fry 30 seconds until fragrant.
Add bell pepper, zucchini, and snap peas. Stir-fry, tossing constantly, for 2-3 minutes until just crisp-tender.
Return chicken to the wok. Add 2 tbsp gluten-free soy sauce, rice vinegar, and honey/maple syrup (if using). Toss everything together for 1 minute to combine and heat through.
Remove from heat, finish with a drizzle of sesame oil and green onion tops. Serve immediately, optionally with steamed rice or cauliflower rice if desired. Salt and pepper to taste.