Gluten-Free Sesame Ginger Chicken Bowl

Ingredients

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• 4 cups cooked rice, quinoa, or gluten-free noodles Shop
• 1 lb protein of choice (chicken breast, shrimp, firm tofu, chickpeas)
• 3 cups fresh vegetables of choice (broccoli florets, bell pepper strips, snap peas, shredded carrots)
• 1/4 cup gluten-free tamari Shop
• 2 tbsp freshly grated ginger
• 2 tbsp rice vinegar Shop
• 1 tbsp sesame oil Shop
• 1 tbsp honey or maple syrup (optional, for sweetness) Shop
• 1 clove garlic, minced
• 1 tbsp neutral cooking oil (like avocado or canola)
• 1 tsp cornstarch or arrowroot powder (for thickening sauce, optional) Shop
• sesame seeds and chopped green onions for garnish (optional) Shop

Instructions

1. 1 Prepare the base: If using rice or gluten-free noodles, cook them according to package directions until tender and fluffy. Set aside and keep warm.
2. 2 Prepare the protein: Cut your chosen protein into bite-sized pieces. If using chicken or tofu, pat it dry thoroughly to ensure a good sear. If using shrimp, peel and devein them. Season generously with salt and pepper.
3. 3 Make the sauce: In a small bowl, whisk together the gluten-free tamari, grated ginger, rice vinegar, sesame oil, honey or maple syrup (if using), minced garlic, and cornstarch or arrowroot powder (if using). Set aside.
4. 4 Cook the protein: Heat the neutral cooking oil in a large skillet or wok over medium-high heat until shimmering. Add the protein in a single layer, being careful not to overcrowd the pan, and cook for about 5-7 minutes for chicken or tofu, or 2-3 minutes for shrimp, until browned and cooked through. Remove the protein from the skillet and set aside.
5. 5 Sauté the vegetables: Add the fresh vegetables to the same skillet, adding a little more oil if needed. Stir-fry for about 5-7 minutes, until they are tender-crisp and vibrant in color. You want them to retain a slight bite.
6. 6 Combine and finish: Return the cooked protein to the skillet with the vegetables. Give the prepared sauce a quick whisk and pour it over the ingredients in the skillet. Stir gently to coat everything evenly, and cook for another 2-3 minutes, allowing the sauce to thicken slightly and become glossy.
7. 7 Assemble and serve: Divide the cooked rice, quinoa, or GF noodles among four bowls. Top with the sesame ginger chicken and vegetable mixture. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately while hot.

Nutrition (per serving)

Tips & Notes

• Grate the ginger on a fine grater. Two tablespoons is a lot, and fine pulp spreads through the sauce instead of leaving fibrous bites.
• Whisk the cornstarch into the cold sauce before it goes into the pan, then stir until it bubbles and turns glossy.
• Cook the chicken in batches in the hot pan so it browns. Crowded chicken steams and releases water that thins the sesame ginger sauce.

Common questions