Chicken Stir-Fry with Vegetables gives you a great complete weeknight meal that’s easy to prep and quick to cook. It’s free of gluten, dairy, soy, nuts, and eggs. If you need to eat nightshade-free, you can easily leave out the peppers. Put on some rice or quinoa to cook while you prep the veggies and chicken, and you’ll have dinner ready in half an hour! Maybe even finish off with Gluten-Free Ginger Cookies.
Quick and easy recipes like this have been lifesavers around here lately. We’ve been going through our home of twenty-four years and doing a lot of purging with a big garage sale. Having a good garage sale is quite a bit of work, but the results were worth it! And, it feels good to have finally decided to part with things we no longer use.
This recipe uses avocado oil. I gained an appreciation for avocado oil while following the Elimination Diet Meal Plan. Avocado, coconut, and sesame seed oils are the ones that can be safely heated without suffering damage. While olive oil is great for salad dressings, I’ve learned not to heat it.
Chicken Stir-Fry with Vegetables
If you decide to try this recipe – and I hope you do – feel free to change up the vegetables to include your own favourites. Of course, anyone who doesn’t tolerated nightshade vegetables should leave out the red pepper. Cut up the vegetables first, before your knife and cutting board come into contact with raw meat. I also like to fry my vegetables first, so I can just leave the meat in the pan. Use a wok for this, if you have one. I donated my wok years ago, because it took up so much space. A stainless steel frying pan works just as well.
Here’s a little video of the process. The video doesn’t show it, but you should cover your pan at the end until your vegetables are completely heated through as stated in the recipe instructions.
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