Chicken Vegetable Stir Fry Recipe- Gluten Free, Refined Sugar Free

Some days my meals come out ok, some days they come out great. And sometimes they come out so amazingly well that they'd be what I'd want to order if I'd go out to a restaurant. (Of course, often restaurant food isn't as good as homemade food, but you catch my drift.)

The other day I made an amazing chicken vegetable stir fry that not only came out phenomenally, it was quite photogenic as well.

Best part was that it was pretty cheap, since I used chicken breast that I bought on sale, and vegetables that I had around the house that I bought on sale.
The type of vegetables you use for this stir fry really don't matter, as long as you cook them all just until they are al dente- you want your stir fried veggies to be crisp, not soggy.

Chicken Vegetable Stir Fry Recipe- Gluten Free, Refined Sugar Free

1 whole chicken breast- the entire white meat from one chicken
1/3 cup gluten free flour (I used brown rice flour but any flour is fine, including wheat flour if gluten isn't a problem for you)
1 cup broth/stock (I used homemade leftover strained chicken soup, but any clear chicken or vegetable broth would work)
1/4 cup jaggery syrup, coconut sugar, or honey or white sugar
1/4 cup soy sauce (I used gluten free soy sauce)
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons toasted sesame oil, optional but recommended
2 teaspoons potato starch or other starch (homemade starch is fine)
2 tablespoons oil for cooking- I used coconut oil
1 small onion
4 small carrots
2 zucchini
4 Swiss chard leaves (including the stems)

1. Chop up your chicken into one inch pieces.

2. Coat your chicken in the flour.

3. Fry the chicken in 1 tablespoon of the cooking oil, until fully cooked, and a little browned on the outside. Remove from the pan.

4. Slice up the onions, cut the carrots into thin short spears, the zucchini into thinnish half circles and the chard into ribbons.

5. Add 1 more tablespoon of oil to the pan where you cooked your chicken, and cook your onion on high until it starts to soften.

6. Add the carrots and cook until it starts to soften a bit.

7. Add the zucchini and cook until it just starts to soften.

8. Add the chard until it starts to wilt.

9. Mix the soy sauce, sweetener, garlic, ginger, broth, salt, sesame oil, and starch and pour it into the pan along with the cooked chicken. Cook until the sauce thickens.

10. Serve hot, ideally over rice.


This works with summer squash, celery, mushrooms, broccoli, peppers, cabbage, baby corn, snow peas, bean sprouts, etc... Use as many or as few of the vegetables as you want- if need be, make more sauce. Cook the vegetables from slowest cooking to quickest cooking, so that everything stays crisp.
To keep this vegan, leave out the chicken entirely and make this just vegetables, or use tofu or chickpeas instead of the chicken breast.

Have you made any amazing meals lately? What were they?
Are you a fan of stir fry?
Does this look like a recipe you'd try?

Penniless Parenting

Mommy, wife, writer, baker, chef, crafter, sewer, teacher, babysitter, cleaning lady, penny pincher, frugal gal


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  1. Thank you sooo much for this recipe. I made this for dinner tonight, and it was DELICIOUS. Tastes like real NY chinese food. I substituted the swiss chard for baby corn....definitely planning to make it again in the near future.

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