No need to lament over not being able to enjoy take-out anymore. This Gluten-free Chicken Stir Fry is so quick to make, you'll be ready to eat in no time.
Author: Jeanine Friesen
4 (4 ounce) boneless, skinless chicken breasts
2 tablespoons gluten free soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons oil, divided
2 cups broccoli florets
1 cup bean sprouts
1/2 cup red pepper, diced
1 cup thinly sliced carrots
1 small onion, chopped
1 clove garlic, minced
2 cups water
2 teaspoons gluten-free chicken bouillon granules
1/2 cup gluten free soy sauce
3 tablespoons cornstarch
Cut chicken into 1/2-inch strips; place in a resealable plastic bag. Combine soy sauce, ground ginger and garlic powder. Add to bag and shake well. Let marinade, in refrigerator, for at least 30 minutes.
In a large skillet or wok, heat 2 Tbsp of oil, stir-fry the chicken until no longer pink, about 3-5 minutes. Remove and keep warm.
Add the remaining oil and stir-fry the broccoli, bean sprouts, red pepper, carrots, onion and garlic for 4-5 minutes, or until crisp-tender. Return chicken to the wok.
In a large measuring cup, combine the water, chicken bouillon, soy sauce and cornstarch. Pour into wok and continue stirring until the sauce thickens and is bubbly.
Serve over rice noodles or rice.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/01/gluten-free-chicken-stir-fry.html