Thursday, June 3, 2010

Chicken Stir Fry

I used to make a stir fry recipe with oyster sauce. It was amazing. Alas, I haven't found a gluten free oyster sauce, and most pre-made sauces also contain gluten. This was a great alternative.


16 oz bag frozen stir fry vegetables (check to make sure it's just veggies with no sauce or other additives)
1 lb chicken, thinly sliced
San-J Thai peanut marinade & dipping sauce (bought at Frys)
San-J soy sauce (bought at Sprouts)
Corn starch
Cooked brown rice

    1. Place frozen vegetables in a wok over medium heat (no need to add water). Stir occasionally until veggies are heated through, then empty into a bowl and set to the side.
    2. Place chicken in the wok, along with a few tablespoons of Thai peanut sauce. It's mildly spicy, so depending upon your taste you can add more, or add soy sauce mixed with a little cornstarch. Cook just until chicken is no longer pink.
    3. Put vegetables back in wok, adding more sauce if necessary. Toss just enough until heated through.
    4. Serve over brown rice

    Allison's Additional Notes:
    1. The recipe is not an exact science, just add sauces until it tastes right to you.
    2. Before serving, you can also toss with cashews or shelled edamame.

    No comments: