Gluten-Free Chicken Stir-Fry with Bell Peppers, Broccoli, and Snap Peas over Brown Rice

1.Cook the brown rice according to package instructions and set aside.

2.In a small bowl, mix the gluten-free soy sauce, chicken broth, and cornstarch until smooth. Set aside.

3.Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

4.Season the thinly sliced chicken breasts with salt and pepper, then add them to the skillet. Stir-fry until the chicken is cooked through and no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.

5.In the same skillet, add the remaining 1 tablespoon of olive oil and sesame oil.

6.Add the minced garlic and fresh ginger to the skillet and stir-fry for about 30 seconds until fragrant.

7.Add the sliced red and yellow bell peppers, broccoli florets, and snap peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

8.Return the cooked chicken to the skillet with the vegetables.

9.Pour the soy sauce mixture over the chicken and vegetables. Stir well to combine and cook for another 2-3 minutes until the sauce has thickened and everything is well coated.

10.Serve the stir-fry over the cooked brown rice.