Stir Fry

You can use chicken or pork in the recipe.

This picture contains crunchy chow mean noodles that are not gluten free.  Hannah eats her Stir Fry without the crunchy noodles.

1 1/2 cups rice

3 cups water.

3 boneless, skinless, chicken breasts, cut into 1" bite sized pieces

2 T. canola or olive oil, twice

1 package frozen stir fry vegetables (be sure it is free of noodles, they contain gluten and/or eggs)

2 T. cornstarch, tapioca flour, potato starch, or arrowrroot (or your choice of thickening agent)

1/4 t. garlic powder

1/4 t. onion powder

2 T. wine vinegar

1/2 t. ground gingerroot

1/4 c. Coconut Aminos

1/4 c. dark corn syrup

1 c. chicken broth

sesame seeds

Combine the rice and 3 cups of water in a large saucepan with a fitted lid.  Place on stove burner set to high heat.  Bring to boil.  Reduce heat to low, cover and simmer 15 min.  Fluff with a fork.

Place a large skillet or wok over medium-high heat.  Add 2 T. canola or olive oil.  Add the chicken and cook and stir until browned and cooked through.  Remove chicken from the pan to a plate.  Add another 2 T. canola or olive.  Add the stir fry vegetables.  Cook and stir until cooked and somewhat tender.  

In the meantime, combine the cornstarch (or other thickening agent), garlic powder, onion powder, wine vinegar, gingerroot, Coconut Aminos, dark corn syrup and chicken broth in lidded container.  Shake well to combine.

When vegetables are tender, add the chicken back into the pan.  Add the stir fry sauce you just shook well.  Cook and stir over Medium heat until the sauce is thickened and bubbly.  Serve with the steamed rice. Sprinkle with sesame seeds. (This is good with crunchy chow mein noodles too, if you can have the gluten in the noodles.)