Gluten-free stir-fry chicken!

Tonight, A and I decided that we wanted some stir-fry. Although what I make is in no way authentic (and which of you has had authentic Chinese food? Not me.) it is pretty tasty. This is also a very easy thing to tweak. We both had plenty to eat, and all we need is some rice, and we can eat leftovers, and be quite happy.

Piece of ginger, peeled and finely diced
1 or two cloves Garlic minced
Bell Pepper julienned
Carrots Cut in half, and thinly sliced on the bias (I cut them in a strange way tonight, because A wanted to see how I did it.)
8 oz. Snow peas
1 pound of chicken breast cut into bite size pieces

The sauce I use as a basis is a San-J’s Gluten Free Sweet & Tangy Polynesian glazing and dipping sauce.
I adjust it a bit with some sambal oelek to taste. Sambal oelek is a chili sauce, for the most part, it is chilies a little vinegar, and a little salt. Simple stuff, but it adds some nice heat, and balances the sweetness of the sauce. Depending on your tastes you could also add a bit of gluten-free soy sauce.

3/4 cup GF Sweet & Tangy sauce
2 Tbsp sambal
1 Tbsp soy sauce

Finely dice the ginger and mince the garlic. Keep these together. Cut the other veggies, and place in a bowl so they are ready to go. Cube the chicken, you want the pieces small enough to cook fairly quickly. The end of your thumb should be about the max on that.

Next, make your sauce, and taste it. It should be a little salty, sweet, and spicy. I pretty much don’t use any salt or pepper with this, and I have never had a complaint!
Heat a large skillet and some canola oil. You want your skillet to be good and hot when you put the food in. Not sure if the oil is hot enough? Here’s how you can tell. Pick up the skillet, and gently tilt it. The oil will flow easily, and you should see some ripples. I’ll wait. You want it very hot. This goes pretty fast!

First pour in the garlic and ginger, and saute them. This won’t take long at all, and you will start to smell it when it is ready. Next, in goes the chicken, shrimp, tofu, pork, whatever you have. Keep it moving! Once the chicken is cooked almost through add the vegetables. Keep the contents of the skillet moving. Once the veggies are cooked about as much as you want add the sauce and stir it through, it will thin out and coat everything in the skillet and give you a nice sauce. Serve over rice, and enjoy!

You could put almost anything in that you want. Broccoli, bok choy, napa cabbage, squash, zucchini, whatever veggies you like. As far as the chicken, what do you want to put in? Its totally up to you.

The finished product:

So, there you have it. I’m sure you’ll like it, and hopefully you can work it into your busy weeks dinner sometime!


One response

  1. Amy

    Damn tasty! 🙂

    March 23, 2010 at 8:23 am

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