I have a confession – before tonight I never made stir fry. Crazy isn’t it? But I had a wok years ago and only used it once or twice. I also never really liked rice before I went gluten free. Since rice is a large part of my diet now I figured I’d give it a try!
I found the original recipe online, and tweaked it so it is gluten free – just check for the notes! I’ve also added a couple notes at the bottom to try differently as well. This was a very yummy and healthy dinner, I’m sure we’ll be having again soon! :).
Ingredients:
- 4 (4 oz) boneless skinless chicken breastes
- 3 tbsp cornstarch
- 2 tbsp soy sauce *Gluten Free (Tamari or another brand)
- 1/2 tsp ground ginger
- 1/2 tsp minced garlic
- 3 tbsp vegetable oil
- 2 cups broccoli florets
- 1 cup sliced celery (1/2 in pieces thinly sliced)
- 1 cup thinly sliced carrots
- 1 medium onion, cut into wedges
- 1 cup beef broth
Directions:
- Cut chicken into 1/2 in pieces and put them into a gallon sized zipper bag. Add corn starch and toss to coat.
- Combine your soy sauce, ginger and garlic powder to the back and shake well.
- Refrigerate 30 minutes.
- In your wok – heat up 2 tbsp of oil. Stir fry your chicken until fully cooked (no more pink insides). Put in a dish with a lid to keep warm while you cook the veggies. (about 5 minutes)
- Add your last tablespoon of oil to the wok and stir fry the veggies about 5 minutes. Make sure they are still crisp but cooked well. You don’t want soggy veggies.
- Add your broth and return your chicken to the wok. Cook and stir until thickened and bubbly!
- Enjoy over rice! Yum!
Super easy and super yummy! The only thing I might try differently next time is double the broth at the end and add in 1 tbsp soy sauce and 1 pinch of crushed red pepper flakes. A little more sauce and a little spice never hurt anyone!