Gluten Free Stir-Fry: Chicken and Vegetables

This is one of our family favorites and it is easy to scale up or down in size and fill in with the vegetables we happen to have at home. Plus it is gluten and soy-free for those of us who react to those foods. I serve it with rice, cauliflower rice, quinoa, or millet.


2-3 stalks of broccoli cut into 1-2-inch chunks

1 package or 2 cups of green beans with the ends cut off and sliced in half or quarters

2 large carrots sliced into ovals

3 stalks celery sliced into 1-inch chunks

4 green onions sliced into 1/2 inch pieces

2 cloves garlic minced

2 inches fresh ginger minced

1 tablespoon avocado oil for cooking

1 pound boneless, skinless chicken meat (breast or thigh meat), sliced beef, pork, fish or shellfish

Coconut aminos or tamari (contains soy, but not gluten) to taste


Heat the stir fry pan or wok with 1/2 tablespoon of avocado oil. Heat the pan to high. Add the chicken or other protein to the pan. Add a few shakes of coconut aminos or tamari. Cook the chicken for a couple of minutes and then flip.  You will want to cook the chicken all the way through. Timing will depend on how thick the chicken or other protein is and the stove temperature.

When the chicken is done, remove it from the pan and place to the side.

Add the rest of the oil to the hot pan. Saute the garlic and ginger in the pan for a few seconds. Add the broccoli and carrots to the pan with a tablespoon of coconut aminos. If you are making a lot of vegetables, you may need to do this in stages.

When the broccoli and carrots begin to soften, add the other vegetables, stirring occassionally so that nothing gets burnt.  Add more coconut aminos if the pan gets dry.

Cook until vegetables are cooked through.

Add the chicken back to the pan, mix everything together and cook for 2-3 minutes to heat the chicken back up.

Season with additional coconut aminos if needed.