Gluten-Free Asian Chicken Stir Fry

 


Ingredients

  • 2
    teaspoons canola oil
  • 1
    lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 3
    cloves garlic, finely chopped
  • 1
    tablespoon finely chopped gingerroot
  • 2
    medium carrots, cut into 1/4-inch diagonal slices (about 1 cup)
  • 3/4
    cup gluten-free reduced-sodium chicken broth
  • 2
    tablespoons gluten-free low-sodium soy sauce
  • 1/4
    teaspoon crushed red pepper flakes
  • 2
    cups frozen sugar snap peas
  • 1
    cup thin red bell pepper strips (2x1/4x1/4 inch)
  • 1
    tablespoon cornstarch
  • Hot cooked brown rice, if desired

Steps

1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 minutes or until chicken is light golden brown.

2 Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.

3 Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.

4 In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice.

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