Cookwith

Name: Canadian-Style Wok-Hei Chicken & Veggie Stir-Fry (Gluten-Free, High-Protein)
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-size strips; 2 tbsp cornstarch (for velveting); 2 tsp gluten-free tamari (for velveting); 1 tbsp canola oil (plus extra for stir-frying); 1 red bell pepper, sliced; 1 cup snap peas, trimmed; 3 scallions, sliced (green tops only); 2 tbsp gluten-free tamari (for sauce); 1 tbsp maple syrup; 1 tsp rice vinegar; 1 tsp toasted sesame oil; Salt & pepper to taste

Canadian-Style Wok-Hei Chicken & Veggie Stir-Fry (Gluten-Free, High-Protein)

SeasonedSpoon1761

This quick Canadian-inspired chicken stir-fry uses the 'wok hei' technique for restaurant-level flavor: preheat your pan until smoking, velvet the chicken for ultimate tenderness, and build flavors layer by layer. The dish is vibrant with sweet bell peppers and crisp snap peas, finished with a touch of maple for regional flair. Gluten-free and high in protein, it's a satisfying dinner that feels both light and hearty. Enjoy the irresistible aroma and the perfect balance of savory, sweet, and umami notes—all in under 30 minutes!

Ingredients

Instructions

In a bowl, toss chicken strips with 2 tbsp cornstarch, 2 tsp tamari, and 1 tbsp canola oil. Let sit for 10 minutes (velveting).
Meanwhile, whisk together 2 tbsp tamari, maple syrup, rice vinegar, and a pinch of black pepper in a small bowl to make the sauce. Set aside.
Heat a wok or large skillet over high heat until just smoking. Add a splash of canola oil, swirl to coat, and add chicken in a single layer. Stir-fry for 2-3 minutes until just cooked and lightly golden. Remove to a plate.
Add a bit more oil if needed. Stir-fry bell pepper and snap peas for 2-3 minutes until crisp-tender.
Return chicken to the wok. Add scallion greens. Pour in the sauce and toss everything rapidly to coat, letting the sauce bubble for 1 minute.
Remove from heat. Drizzle with toasted sesame oil. Taste and adjust seasoning with salt and pepper as needed.
Serve hot with steamed rice or cauliflower rice for a complete meal.