How About Dinner In? Try This Gluten Free Chicken And Green Veggie Stir Fry!

Mmmm I just love Chinese food. Okay so not really all Chinese food but really just my absolute favorite dishes that I always ordered, which were lomein and chicken with broccoli. I LOVED lomein with veggies, the noodles were just perfection, flavored with just the right amount of a beautiful soy sauce. Over the years my family and I enjoyed Chinese food here and there, and after meeting my husband the tradition continued. Unfortunately after our first three years together, the tradition had come to an end, at least the part where we could order from our favorite local Chinese food restaurant right around the corner. On the brighter side though, we discovered P.F. Chang’s, a fantastic Chinese food chain that offers some really great gluten free alternatives to your traditional Chinese food dishes. Our enjoyment of this cuisine thankfully didn’t end with my diagnosis, in fact I’ve enjoyed many a Chinese food night safely thanks to P.F. Chang’s. Stay tuned for for a sneak peak at some of my favorite gluten free eats at this chain.

Thank goodness there is a restaurant that offers gluten free Asian cuisine, but many a night we’re just not in the mood to eat out or make the longer trek out to P.F. Chang’s. Thankfully, a few brands have released gluten free versions of their soy sauces so we can enjoy a little gluten free, Chinese inspired concoction at home. I’ve dabbled a bit with these gluten free soy sauces, with my favorite being Kikkoman, but haven’t quite mastered Asian cooking yet. Thanks to my Dad, who is always on the hunt for new recipes to try for my mom, he stumbled upon a stir fry in one of their diabetic magazines. After tweaking some of the ingredients in the sauce to be gluten free friendly and mixing in my two favorite veggies with chicken I made my Gluten Free Chicken And Green Veggie Stir Fry. The chicken is so flavorful thanks to the gluten free soy sauce, and the extra thin green beans and broccoli are just as spectacular and by far the favorites for my veggie loving little girl. Just like my little one, I too love this recipe, it’s so quick and tasty, a perfect dinner for those busy summer days and freezing cold winter nights. So when you’re not in the mood to eat out for your favorite Chinese food, why not make this stir fry and dine in.

Ingredients:

• 12 oz skinless, boneless chicken breasts (Cut these into small bite size pieces or thin slices,)
• 2 tsp freshly grated ginger
• 1 heaping tbsp minced garlic
• 1 cup extra thin frozen green beans (My family loves these so we always keep a bag from Wegmans.)
• 1 cup frozen broccoli
• 1/2 cup thinly sliced green onions
• Vegetable oil (I use Smart Balance.)

     Sauce:

• 1/3 cup cold water
• 2 tbsp gluten free soy sauce (I like Kikkoman. (I prefer to use reduced sodium however I’ve found it’s a bit difficult to find one in a gluten free variety.))
• 1 tbsp reduced sodium chicken broth (I use Progresso which marks gluten free on their packaging.)
• 2 tsp cornstarch

Directions:

• Trim and slice 12 oz chicken breasts into thin strips or bite size pieces. Set aside for cooking shortly.
• Next, stir together sauce ingredients by first combining 1/3 cup cold water and 2 tsp cornstarch. Then stir in 2 tbsp gluten free soy sauce and 1 tbsp reduced sodium chicken broth. Set prepared sauce aside to add in at the end.
• Heat a large skillet over medium-high heat and add a little bit of vegetable oil to lightly coat bottom of skillet.
• Add 1 heaping tbsp minced garlic and 2 tsp freshly grated ginger to skillet and saute for about 30 seconds (garlic will barely begin to brown).
• Then add 1 cup each of frozen broccoli and extra thin green beans to skillet with garlic and stir fry for about 6-8 minutes or until veggies are soft and tender.
• Remove cooked veggies from skillet and add to bowl, set aside. 
• To warmed skillet, add chicken strips/pieces and cook on medium-high heat for about 2-4 minutes or until chicken is cooked through.
• Once chicken is cooked, stir soy sauce mixture and add to skillet. Stir to coat chicken with sauce and cook until sauce has thickened and bubbles.
• Add green veggies back into skillet, mix with sauce and chicken, and heat for an additional minute or two until all components are warmed and flavors have combined.
• Thinly slice 1/2 cup green onions and sprinkle on top of stir fry or mix in. 

• Empty stir fry ingredients into serving dish or serve in skillet. 
• Enjoy!

This was one of my favorite dishes to make this past winter, since it was quite a doozy in my neck of the woods. With frozen veggies up the wazoo in our freezer and a stockpile of chicken to boot, it was so easy to throw them together in this quick and tasty stir fry. With the extra thin green beans still having a little crunch to them and the broccoli scattered throughout, each bite was the perfect ratio of tender veggies and flavorful chicken. Not to mention the amazing sauce and minced garlic that coats it all, delicious!

Now that summer is here, this being one of my daughter’s favorite dishes, it still makes a frequent appearance in our house with either fresh or frozen veggies; honestly, I usually just throw in whatever veggies I have on hand at the time, whether they are fresh or frozen, either way they’re equally as healthy. So feel free to combine your two favorite fresh or frozen veggies and put this dish together. Just make sure you cook all of your veggies to become nice and tender before adding in your chicken and sauce and enjoy!

Sincerely,

Lindsay

Gluten Free Chicken And Green Veggie Stir Fry

2014-07-07 08:19:50

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Ingredients

1. 12 oz skinless, boneless chicken breasts (Cut these into small bite size pieces or thin slices,)
2. 2 tsp freshly grated ginger
3. 1 heaping tbsp minced garlic
4. 1 cup extra thin frozen green beans (My family loves these so we always keep a bag from Wegmans.)
5. 1 cup frozen broccoli
6. 1/2 cup thinly sliced green onions
7. Vegetable oil (I use Smart Balance.)

Sauce

1. 1/3 cup cold water
2. 2 tbsp gluten free soy sauce (I like Kikkoman. (I prefer to use reduced sodium however I've found it's a bit difficult to find one in a gluten free variety.))
3. 1 tbsp reduced sodium chicken broth (I use Progresso which marks gluten free on their packaging.)
4. 2 tsp cornstarch

Instructions

1. Trim and slice 12 oz chicken breasts into thin strips or bite size pieces. Set aside for cooking shortly.
2. Next, stir together sauce ingredients by first combining 1/3 cup cold water and 2 tsp cornstarch. Then stir in 2 tbsp gluten free soy sauce and 1 tbsp reduced sodium chicken broth. Set prepared sauce aside to add in at the end.
3. Heat a large skillet over medium-high heat and add a little bit of vegetable oil to lightly coat bottom of skillet.
4. Add 1 heaping tbsp minced garlic and 2 tsp freshly grated ginger to skillet and saute for about 30 seconds (garlic will barely begin to brown).
5. Then add 1 cup each of frozen broccoli and extra thin green beans to skillet with garlic and stir fry for about 6-8 minutes or until veggies are soft and tender.
6. Remove cooked veggies from skillet and add to bowl, set aside.
7. To warmed skillet, add chicken strips/pieces and cook on medium-high heat for about 2-4 minutes or until chicken is cooked through.
8. Once chicken is cooked, stir soy sauce mixture and add to skillet. Stir to coat chicken with sauce and cook until sauce has thickened and bubbles.
9. Add green veggies back into skillet, mix with sauce and chicken, and heat for an additional minute or two until all components are warmed and flavors have combined.
10. Thinly slice 1/2 cup green onions and sprinkle on top of stir fry or mix in.
11. Empty stir fry ingredients into serving dish or serve in skillet.
12. Enjoy!

By Gluten Free Mom To Be

Gluten Free Mom To Be http://www.glutenfreemomtobe.com/