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Gluten Free Chicken Stir Fry with Vegetables
Prep time
Cook time
Total time
Gluten Free Chicken Stir fry with Vegetables
Author: J. Withington
Recipe type: Main
Serves: 6
Ingredients
- 2 pounds chicken breast, boneless and skinless, thinly cut
- 3 garlic cloves, minced
- 5 tablespoons Wok Mei Oyster Sauce - gluten free
- 5 tablespoons Tamari Soy Sauce - gluten free
- 1 tablespoon Clabber Girl Cornstarch - gluten free
- 1 inch fresh ginger, thinly sliced
- 8 oz. snap peas
- 8 oz. snow peas
- a handful of cherry tomatoes, halved
- few asparagus, cut diagonally into 1 inch pieces
- 2 tablespoons water
- salt and pepper
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil or peanut oil
Instructions
- Season chicken with salt and pepper.
- Heat wok or cast iron pan on medium high heat. Add oil, garlic and ginger. Saute until fragrant then add the chicken. Cook until chicken is almost done about 3 minutes. Add the vegetables and soy sauce, oyster sauce and sesame oil. Stir fry for 3 minutes.
- In a small bowl, combine water and cornstarch. Stir into the pan until lightly thickened. Ready to serve.
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