Post by Loupy on Apr 19, 2015 23:55:27 GMT -7
Chicken Stir-Fry with Celery and Onion plus Portobello Mushrooms and Broccoli Florets (GF)
From: Pat @ elegantlyglutenfree.com/
If you like tender, hot bites of chicken with crisp-tender vegetables, this gluten-free chicken stir-fry will make a quick and easy meal for you. You can modify it easily to satisfy your family’s tastes, even if you’re cooking for a gluten-free diet and a regular diet at the same time, simply by adding or changing the vegetables.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Makes: 2 - 4 servings
Ingredients:
2 Tablespoons Oil, Coconut, Peanut or Grapeseed
1 Pound Boned and Skinned Chicken Breast Halves or Thighs, sliced into thin strips
2 Cups Onion, sliced into thin wedges from top to botto
4 Cups Celery, cut thin crosswise
12 Ounces Mushrooms, sliced or Broccoli cut into bite-size pieces (optional)
1/2 Teaspoon Salt, to taste
2 to 4 Tablespoons Sweet Rice Flour (optional -- omit for a low-carb dish)
1 to 2 Cups Chicken Broth, gluten-free
2 Tablespoons Tamari Soy Sauce, gluten-free, to taste, like San-J Tamari
Rice, gluten-free Noodles or pan-grilled shoe-string-cut Zucchini
Directions:
1. Heat the oil in a large skillet or wok.
2. Add the celery and onions to the pan and stir-fry for about 2-5 minutes, until beginning to soften.
Stir often to prevent burning.
3. Add the chicken.
Cook over high heat, stirring constantly, for a couple of minutes.
4. Add the optional mushrooms.
5. Stir-fry for about 2 minutes until chicken and vegetables are done.
The chicken is almost done when there is no pink on the inside and juices run clear.
6. Sprinkle the sweet rice flour, if using it, over the chicken and vegetables.
Continue to cook and stir.
7. Stir in half of the stock and soy sauce.
Heat through.
Add more stock if needed for the right consistency of the sauce.
8. Season to taste.
9. Can be served as is, or over rice, gluten-free noodles or pan-grilled shoe-string-cut zucchini.
The zucchini is especially nice to complete a low-carb meal.
From: Pat @ elegantlyglutenfree.com/
If you like tender, hot bites of chicken with crisp-tender vegetables, this gluten-free chicken stir-fry will make a quick and easy meal for you. You can modify it easily to satisfy your family’s tastes, even if you’re cooking for a gluten-free diet and a regular diet at the same time, simply by adding or changing the vegetables.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Makes: 2 - 4 servings
Ingredients:
2 Tablespoons Oil, Coconut, Peanut or Grapeseed
1 Pound Boned and Skinned Chicken Breast Halves or Thighs, sliced into thin strips
2 Cups Onion, sliced into thin wedges from top to botto
4 Cups Celery, cut thin crosswise
12 Ounces Mushrooms, sliced or Broccoli cut into bite-size pieces (optional)
1/2 Teaspoon Salt, to taste
2 to 4 Tablespoons Sweet Rice Flour (optional -- omit for a low-carb dish)
1 to 2 Cups Chicken Broth, gluten-free
2 Tablespoons Tamari Soy Sauce, gluten-free, to taste, like San-J Tamari
Rice, gluten-free Noodles or pan-grilled shoe-string-cut Zucchini
Directions:
1. Heat the oil in a large skillet or wok.
2. Add the celery and onions to the pan and stir-fry for about 2-5 minutes, until beginning to soften.
Stir often to prevent burning.
3. Add the chicken.
Cook over high heat, stirring constantly, for a couple of minutes.
4. Add the optional mushrooms.
5. Stir-fry for about 2 minutes until chicken and vegetables are done.
The chicken is almost done when there is no pink on the inside and juices run clear.
6. Sprinkle the sweet rice flour, if using it, over the chicken and vegetables.
Continue to cook and stir.
7. Stir in half of the stock and soy sauce.
Heat through.
Add more stock if needed for the right consistency of the sauce.
8. Season to taste.
9. Can be served as is, or over rice, gluten-free noodles or pan-grilled shoe-string-cut zucchini.
The zucchini is especially nice to complete a low-carb meal.
