Fast Stir Fry Chicken
Serves 4
This is the version I just made with what I had on hand. Feel free to vary the vegetable ingredients as you like. Enjoy!
2 tablespoons vegetable oil
1 teaspoon chili oil
2 boneless skinless chicken breasts, cut into thin medallions
1/2 yellow onion, peeled and sliced into chunks
2-3 carrots, peeled and sliced on the diagonal approx. 1/4 inch thick
1-2 yellow, red, orange and/or green bell peppers, seeded and cut into 1 inch chunks
1/4 cup Tamari gluten free soy sauce
3/4 cup sliced button mushrooms
1 can sliced water chestnuts
1 tablespoon gluten free corn starch
2-3 green scallions, sliced thin on the diagonal
1. Heat Wok: Heat wok or heavy skillet over high heat.
2. Cook Chicken: When pan is hot, add oils and heat for a few seconds. Add chicken and cook 2 minutes, without moving. Stir chicken and continue to cook 2 more minutes.
3. Add Vegetables: Add carrots and onion to wok and continue stirring, another 3-4 minutes. Add peppers and continue stirring, another 2-3 minutes.
4. Add Sauce: Add soy sauce, pineapple with juice and brown sugar, and continue stirring, another 3-4 minutes.
5. Add Mushrooms: Add mushrooms and water chestnuts and continue stirring, another 2-3 minutes.
6. Thicken Sauce: Mix corn starch with 2 teaspoons cold water until smooth and add to wok. Continue stirring. Cook another 2-3 minutes. Sauce will thicken.
7. Finish & Serve: Top with sliced scallions and serve over rice. Enjoy!
