I was diagnosed as gluten intolerant about a year and a half ago, and since then I’ve made it one of my missions to find a variety of gluten-free recipes that taste amazing. This chicken stir fry recipe is very quick and simple, and tastes delicious!


215 grams chicken breast – cut into chunks

80 grams red peppers – sliced (you can use any colour, but my personal favourite is red)

40 grams onion – diced

1 garlic clove – mashed

Handful of kale – chopped (I recently added this to the recipe after one of the Catching Fire guide recipes made me fall in love with it)

A few splashes of gluten-free soy sauce

2 tbsp. coconut cooking oil

60 grams brown rice


Put the rice into boiling water and onto the hob

When the rice has approx. ten minutes left until it is ready, melt the coconut oil in a frying pan (or wok if you have one)

Put the chicken chunks into the oil and cook until slightly brown

Add the garlic, followed by the onion

Once the onion begins to look transparent and (for want of a better word) shiny, add the peppers

Once the peppers soften in texture add the kale

Once the kale begins to shrink and darken in colour, pour a few splashes of gluten free soy sauce and mix in

Then serve the chicken stir fry on the rice and enjoy!


This recipe is nice and simple but packed full of flavour. It’s one of my all-time favourites and it’s super healthy!

Check out more of my (gluten-free) recipes!