Name: Riverbank Wok-Hei Chicken & Summer Vegetables (Gluten-Free)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp cornstarch; 2 tsp gluten-free tamari or soy sauce; 1 tsp toasted sesame oil (plus more for finishing); 2 tbsp neutral high-heat oil (like avocado or grapeseed); 2 cloves garlic, minced; 1-inch piece fresh ginger, peeled and julienned; 1 red bell pepper, sliced into strips; 1 medium zucchini, sliced into half-moons; 1 cup snap peas, trimmed; 1 ear corn, kernels sliced off (about 3/4 cup); 2 scallions, cut into 1-inch pieces; 1/4 cup gluten-free chicken broth; 2 tbsp gluten-free tamari or soy sauce (for sauce); 1 tbsp rice vinegar; 1 tsp honey; 1/2 tsp freshly ground black pepper; 1/4 cup roasted cashews (optional, for topping); 1 tbsp fresh cilantro, chopped (for garnish); Lime wedges, for serving

Riverbank Wok-Hei Chicken & Summer Vegetables (Gluten-Free)

CookwithNewsletter

Inspired by the freedom and freshness of a summer river float, this dish captures sunny flavors, vibrant colors, and a carefree spirit. The chicken is velvety and succulent thanks to a quick marinade, while the summer vegetables stay crisp and bright from high-heat wok cooking. Smoky 'wok hei' infuses everything with depth, and a tangy-sweet sauce ties it all together. This gluten-free meal is perfect for a relaxed evening, whether you’re riverside or just craving those endless summer vibes at home.

Ingredients

Instructions

In a medium bowl, toss chicken with 2 tbsp cornstarch, 2 tsp tamari, and 1 tsp sesame oil. Let marinate while prepping vegetables.
In a small bowl, mix together 1/4 cup chicken broth, 2 tbsp tamari, rice vinegar, honey, and black pepper. Set aside.
Preheat a large wok (or cast iron skillet) over high heat until it just begins to smoke. Add 1 tbsp high-heat oil, swirl to coat.
Add chicken in a single layer. Sear undisturbed for 1 minute, then stir-fry, tossing constantly, until golden and just cooked through (about 3-4 minutes). Transfer chicken to a plate.
Add remaining oil to wok. Add garlic and ginger, toss for 10 seconds until fragrant.
Add bell pepper, zucchini, snap peas, and corn. Stir-fry with a scooping motion, tossing constantly, for 2-3 minutes until just crisp-tender and vibrant.
Return chicken and any juices to the wok. Toss in scallions. Pour in sauce and stir-fry 1-2 minutes, letting sauce coat everything and thicken slightly.
Remove from heat. Drizzle with a little more sesame oil. Top with cashews (if using) and cilantro.
Serve immediately with lime wedges for squeezing. Enjoy by the water, with a cold drink in hand!