Wednesday, April 22, 2015

Stir Fry Chicken, #recipe + book #giveaway from author @DarylWoodGerber

From Daryl aka Avery:

Spoiler alert: Book giveaway below!!

I like going out for Chinese food. My favorite place to go, where I'm assured they have gluten-free options, is PF Chang's. If you get the chance, don't miss their flourless chocolate cake.

In the meantime, if you like to eat in and you want to try something fun, try this stir-fry recipe.

Stir-fry food doesn't have to be difficult. I've been making this version of the recipe for years. It's my son's favorite. He makes it now for his wife. It's packed with healthy veggies and lean chicken. You can switch out the veggie selections for those you like. You can switch out the chicken to pork or even beef.  It's great for a cold night. Easy for a busy day.

By the way, last week Cleo offered a healthy way to make white rice with half the calories, and I am determined to try it, but I must admit I made this recipe before Cleo shared her tip.

If you missed that post, follow this link: CLEO COYLE'S HALF THE CALORIES RICE.


And if you want to try a great flourless chocolate cake, try this one that has earned raves from a lot of my fans and definitely my family!  DARYL'S FLOURLESS CHOCOLATE CAKE






STIR FRY CHICKEN with VEGETABLES

REGULAR OR GLUTEN-FREE * (see ingredient note)

Ingredients:

(Serves 4)

1 pound skinned chicken breasts, cubed
1/2 cup flour or gluten-free flour, if you need to eat gluten-free (I use tapioca starch)
1 teaspoon salt
1 teaspoon ground pepper
2 tablespoons oil
1 tablespoon soy sauce (use gluten-free soy sauce/tamari, if needed)
1 tablespoon mustard
water, as needed
1/2 cup onion, chopped
1/2 cup broccoli, chopped uncooked (or boiled for 2 minutes and rinsed) * see below
1/2 cup cauliflower, chopped uncooked (or boiled for 2 minutes and rinsed) * see below
1/2 cup celery, diced
1/2 cup snow peas, uncooked
1/2 cup green onions, chopped

1 cup rice

Directions:

Cook rice according to directions. Set aside.

Meanwhile, chop the chicken and set aside. In a sealable plastic bag, put the flour or *gluten-free flour (I use tapioca starch; you can use cornstarch, potato flour or other), salt, ground pepper. Add the chicken and shake until coated.



In a wok (or very deep frying pan), put the oil, soy sauce (*use GF soy sauce if necessary), mustard. Stir. Heat to sizzling. Add the coated chicken.  Reduce heat and stir-fry the chicken for about 5-10 minutes until cooked through. Add water, a few tablespoons at a time, as necessary, to keep the chicken loose enough to move around the pot. This will enhance the overall sauce.



Add the onion and stir until tender, about 3 minutes.

Cut up the vegetables. If desired, cook the broccoli and cauliflower in a saucepan, in an inch of boiling water, covered for 2 minutes. Drain and rinse.




Add the broccoli, cauliflower, celery, and snow peas. Cook about 5-7 minutes, until the celery is cooked but still crisp.


Serve over hot rice with extra soy sauce *or gluten-free soy sauce.