Name: Memory Lane Chicken & Market Veggie Stir-Fry (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 tsp cornstarch; 1 tbsp gluten-free tamari sauce (plus 2 tbsp for sauce); 1 tbsp dry sherry or sake (check gluten-free); 1/4 tsp white pepper; 2 tbsp high smoke point oil (grapeseed or avocado); 1 red bell pepper, sliced; 1 cup snap peas, trimmed; 1 cup shiitake mushrooms, sliced; 3 scallions, cut into 1-inch pieces; 1-inch knob fresh ginger, peeled and finely minced; 3 cloves garlic, minced; 2 tbsp water; 1 tbsp honey; 1 tsp toasted sesame oil; 1/2 tsp rice vinegar; Cooked jasmine rice (gluten-free, for serving); Toasted sesame seeds, for garnish

Memory Lane Chicken & Market Veggie Stir-Fry (Gluten-Free)

CookwithNewsletter

This Memory Lane Chicken & Market Veggie Stir-Fry draws inspiration from both Tokyo street markets and California’s vibrant produce, capturing the energy of travel and the comfort of home. By velveting the chicken, you ensure every bite is tender—a hallmark of great stir-fries. The wok hei technique—preheating the pan until smoking hot—locks in bold, smoky flavors and crisp texture, reminiscent of bustling market stalls. Paired with crisp-tender veggies and a glossy, savory-sweet sauce, this dish is a vibrant, gluten-free celebration of family adventures and shared meals, perfect for bringing a sense of joy and nostalgia to your table.

Ingredients

Instructions

In a medium bowl, toss chicken pieces with 2 tsp cornstarch, 1 tbsp tamari, sherry, and white pepper. Let marinate for 10 minutes (velveting for tenderness).
Mix sauce: In a small bowl, combine 2 tbsp tamari, water, honey, and rice vinegar. Set aside.
Heat a large wok or cast iron skillet over high heat until lightly smoking. Add 1 tbsp oil, swirling to coat.
Add chicken in a single layer. Sear undisturbed for 1 min, then stir-fry with a scooping motion for 2-3 minutes until browned but just cooked through. Remove to a plate.
Add remaining 1 tbsp oil to the pan. Toss in ginger and garlic, stir-frying 30 seconds until fragrant.
Add bell pepper, snap peas, and mushrooms. Stir-fry 2-3 minutes, keeping veggies crisp-tender.
Return chicken to pan with scallions. Stir the sauce and add to wok.
Toss everything together, stir-frying for 1 minute until sauce thickens and glazes chicken and vegetables.
Turn off heat. Drizzle with toasted sesame oil. Serve over steamed jasmine rice and sprinkle with sesame seeds.