After searching Pinterest and Google on and off all day looking for what to cook for supper tonight I came up empty handed. I knew it had to be a gluten free chicken dish, since that's what I had thawed out. All of the recipes I found contained ingredients that I definitely did not have on hand. Oyster sauce and rice vinegar were among the many.
I decided to do a stir fry because it's quick and easy, plus I can incorporate whatever veggies I have on hand. The problem was the sauce. I recently purchased a few pantry staples for starting out my gluten free journey and one of those was soy sauce. Specifically San-J Tamari Gluten Free Soy Sauce, for anyone interested.
This recipe contains ingredients that you find in almost any pantry. The veggies can be substituted with whatever you have on hand. Although I did really enjoy the carrots and broccoli with this sauce!
Gluten Free Sweet and Spicy Chicken Stir Fry:
For the sauce:
5 tbs. soy sauce
3 tbs. honey
2 tbs. red wine vinegar
1 1/2 tbs. gluten free flour (I used all purpose)
1/2 tsp. ground ginger
1 tbs. red pepper flakes (or to taste, we like it a bit spicy)
3 tbs. olive oil
Salt and pepper to taste
For the stir fry:
5-6 chicken tenderloins or 2-3 chicken breast- cut into chunks
2 heads of broccoli
2 large carrots
1/2 white onion- diced
3 cloves of garlic- minced
2 tbs. olive oil
Start with your sauce. Add all ingredients to a small mixing bowl and whisk until combined.
Next, cut the broccoli in to bite size florets and slice the carrots. We like our veggies a bit soft in a stir fry, so I steam them in the microwave for 4 minutes. If you prefer yours with a bit of crunch, skip this step and simply combine with the chicken when cooking.
Now you should chop your onion and mince your garlic. Set those aside and cut chicken into bite size pieces.
Heat 2 tablespoons of olive oil in a 2 quart skillet, once heated add your garlic and onions and saute for one minute.
After the garlic and onions have turned a bit translucent, add in your chicken and sauce mixture.
Saute until chicken is cooked and add in your steamed vegetables, cook for 2-3 more minutes.
Supper is ready! I serve this dish over long grain brown jasmine rice.