Gluten-Free Chinese Chicken Stir-Fry
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1.5 lbs boneless chicken thighs, cut into 1" pieces
  • kosher salt and black pepper
  • 1.5 tbsp cornstarch
  • 3 tbsp Shaoxing wine (or sherry vinegar), divided
  • 1 small head broccoli, cut into bite sized pieces (about 2 cups)
  • 4 oz sliced mushrooms (shiitake, crimini or any variety)
  • 1 red pepper, thinly sliced
  • 2 large scallions, thinly sliced, whites and greens divided
  • 2 garlic cloves, minced
  • 1" piece ginger, peeled and minced
  • 3 tbsp low-sodium tamari or gluten-free soy sauce
  • ¼ tsp sambal oelek (chili paste), or more, to taste
  • 2 tbsp canola oil
  1. Place cut up chicken thighs in a medium bowl and season with salt a pepper. Whisk together cornstarch, 1½ tbsp of Shaoxing wine and 1½ tbsp of water together until cornstarch is dissolved. Pour liquid over chicken, cover and refrigerate for at least 30 minutes, while prepping other ingredients, or until ready to cook. Prep vegetables and make stir-fry sauce by combining scallion whites, garlic, ginger, remaining Shaoxing wine, tamari and chili paste together in a small bowl.
  2. When ready to cook, heat a large wok or sauté pan over medium-high heat and add oil. Remove chicken from marinating liquid and add to pan, in batches, if necessary. Allow to brown slightly on underside, about 5 minutes, before turning and stirring frequently for an additional 3-4 minutes, until slightly crisp and golden all over. Remove chicken from the wok or pan and add vegetables. Stir frequently until mushrooms are just beginning to brown and other vegetables are beginning to soften, about 3-4 minutes.
  3. Add chicken back to pan and pour over stir-fry sauce. Add 2 tbsp water and more, if needed, to simmer until chicken is cooked through and sauce thickens slightly, about 4-5 minutes more. Top with scallion greens and serve immediately.
Recipe by Jackie Ourman at