Name: Asian Fusion Chicken & Veggie Stir-Fry (Gluten-Free, No Onion/Fish/Cucumber)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast, thinly sliced; 2 tbsp gluten-free low-sodium soy sauce (tamari); 1 tbsp cornstarch; 2 tsp toasted sesame oil, divided; 2 tbsp avocado oil (or other high-heat oil); 2 large carrots, peeled and diagonally sliced; 1 red bell pepper, thinly sliced; 2 cups snap peas, trimmed; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp rice vinegar; 1 tbsp honey or monk fruit sweetener; 1 tbsp sriracha or chili-garlic sauce (optional, for heat); 2 tbsp chopped scallions (green tops only, no white part); 1 tbsp sesame seeds (for garnish)

Asian Fusion Chicken & Veggie Stir-Fry (Gluten-Free, No Onion/Fish/Cucumber)

CaramelizedSage9663

This Asian fusion chicken and veggie stir-fry is a vibrant, satisfying dish crafted for both flavor and metabolic health. By velveting the chicken, you ensure every bite is tender and juicy—a classic restaurant technique made easy at home. Bright carrots, sweet bell peppers, and crunchy snap peas deliver plenty of fiber and micronutrients without raising your carb count. The sauce layers in umami, gentle heat, and a touch of sweetness, all while staying gluten-free and free of common allergens like fish, onion, and cucumber. This quick, one-pan dinner is perfect for busy weeknights, and the wok hei technique brings true restaurant-style flavor right to your table. Pair with cauliflower rice to keep things light and diabetes-friendly!

Ingredients

Instructions

Pat chicken dry and slice thinly. In a bowl, toss chicken with 1 tbsp tamari, cornstarch, and 1 tsp sesame oil to velvet. Let sit 10 minutes while prepping veggies.
Preheat a wok or large nonstick skillet over high heat until it just begins to smoke. Add 1 tbsp avocado oil, swirl, and immediately add chicken in a single layer. Stir-fry, tossing constantly, 2-3 minutes until just cooked through. Transfer chicken to a plate.
Add remaining 1 tbsp avocado oil to wok. Add carrots and stir-fry for 2 minutes. Add bell pepper and snap peas and cook, tossing, for 2-3 more minutes until crisp-tender.
Push veggies to sides, add garlic and ginger to center, and stir-fry until fragrant, about 30 seconds. Return chicken to wok.
Add remaining 1 tbsp tamari, rice vinegar, honey (or monk fruit), sriracha if using, and 1 tsp sesame oil. Toss everything together for 1 minute to glaze and heat through. Taste and adjust seasoning as needed.
Remove from heat. Sprinkle with scallion greens and sesame seeds. Serve hot, optionally with steamed cauliflower rice for a lower-carb meal.