This is an MSG, sugar, & gluten-free meal! It tastes great, too!
Stir Fry Sauce:
In small sauce pan add:
1/2 cup water (Chicken broth would be very tasty, but I don’t trust the canned broth (even organic) to be free of MSG and I haven’t made my own at this time.)
2 teaspoons tapioca flour
1 teaspoon Frontier Maple Flavor (has no sulfites)
1 tablespoon ACV (Apple Cider Vinegar)
3/8 teaspoon powdered stevia or 20 drops liquid stevia
1/4 teaspoon Chinese Five Spice
1/4 teaspoon (or to taste) salt
1/8 teaspoon ground ginger
1 large clove garlic – minced
2 Tablespoons Xylitol for added sweetness (optional)
Cook over medium heat until thickened, stirring constantly.
For the Stir Fry, I just add whatever we have on hand which usually is:
1 diced chicken breast
While cutting up the other vegs. I will rub a minced garlic on chicken and marinate with a small amount of the above sauce.
Julienne-slice carrots (10 – 12 baby carrots)
1 lg. mushroom, diced
1/4 cup diced onion
1 – 2 cups chopped cabbage or bok choy
about 3/4 cup frozen peas
another clove garlic, minced (I use a garlic press every time I use garlic)
Cook chicken first in heated wok over medium-high heat with 2-3 Tablespoons EVOO (Extra Virgin Olive Oil). When chicken is cooked add vegetables with about a 1/4 cup water. Cook for a few minutes stirring occasionally. I’ll even put a lid on between stirring at this point to steam the vegs. After abut 5 minutes add the sauce and cook for another 5 minutes or until vegs. are crispy tender.
Serve over brown rice or sometimes we use Quinoa for more protein and added flavor. If I’m in a hurry, with the brown rice taking 40 minutes to cook, I’ll use the Quinoa since it takes only about 13 minutes.