Easy Chicken Stir Fry (gluten-free)

A stir-fry makes a quick, flavorful and healthy weeknight meal.  It’s on weekly rotation in my home and super versatile! I often change up the veggies or the protein (we usually use chicken or shrimp) and even add in some cashews for crunch.  I also switch between using rice or noodles but my kids especially love these thin vermicelli whole grain rice noodles!  Recipe for this gluten-free, veggie-packed stir-fry is up on my blog! But before you head there, I have a question/wanted to share my latest food find!……

Have you heard of coconut aminos? It’s been one of my most recent and best finds in the grocery store and I started using it instead of soy sauce and here’s why.   Coconut aminos is a sauce made from coconut sap (a rich source of 17 amino acids and vitamins) which has been fermented, creating a rich and savory sauce that makes an excellent substitute for soy sauce or tamari sauce (and if you ask me, it tastes much better)!  It’s soy-free, gluten-free, low glycemic and contains about half the sodium of LOW-sodium soy sauce (300mg sodium/Tablespoon vs about 600mg sodium for low sodium soy sauce or 900+mg sodium/Tablespoon for regular soy sauce).  I only tried the Trader Joe’s brand which totally gets both of my thumbs up!  Give it a try and let me know what you think!



1 pound chicken breast, cut into thin strips

3 cups of any veggies you choose, cut thin (I usually use bell peppers, broccoli and carrots)

1 cup shiitake mushrooms (I use frozen organic shiitakes and add them right in to the stir fry-no with the other veggies, need to thaw in advance)

4 green onions, sliced thin

1 tablespoon chopped fresh ginger

1 1/2 tablespoons chopped fresh garlic

1/4 cup coconut aminos (or low sodium tamari sauce) + 2 tablespoons for the chicken

1 teaspoon Worcestershire sauce

3/4 cup low sodium chicken broth

1 tablespoon arrowroot starch flour

1/2 package of thin vermicelli whole grain rice noodles

2 tablespoons sesame oil, divided

chopped cilantro (garnish)

1/3 cup unsalted and roasted cashews (optional)

fresh lime, sliced (optional)



  1. In a medium bowl, combine the chicken with 2 tablespoons coconut aminos, 1/2 tablespoon chopped garlic, 1 tablespoon sesame oil and Worcestershire sauce and coat the chicken well.  Cover and let marinate in the refrigerator for at least 1 hour.
  2. In another medium bowl, combine the chicken broth, the rest of the coconut aminos. soy sauce. Add in the arrowroot starch and mix until dissolved.
  3. Cook the rice noodles according to package directions.
  4. Heat the remaining sesame oil in the wok or pan over medium heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the veggies and stir fry until tender, about 3 minutes.  
  5. Add in the sauce mixture and continue to cook until sauce thickens, about 1 minute.
  6. Add in the cooked and drained noodles and toss to coat.
  7. In a separate pan, cook the chicken until cooked through, about 5-7 minutes.
  8. Add cooked chicken to the stir-fry and stir to combine.
  9. If using, toss in cashews and top with cilantro and a squeeze of lime juice




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