Chicken Stir Fry

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.


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