Chinese Stir Fry Made With Gluten Recipes

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GLUTEN-FREE ASIAN CHICKEN STIR FRY



Gluten-Free Asian Chicken Stir Fry image

Looking for an easy Asian dinner using peas? Then try this hearty chicken stir-fry that's served with rice - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

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:

  • 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.
  • Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
  • Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
  • 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.

Nutrition Facts : Calories 207.4, Carbohydrate 9.8 g, Cholesterol 82.8 mg, Fiber 2.2 g, Protein 28.4 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 464.3 mg, Sugar 3.7 g

CHINESE VEGETABLE STIR FRY



Chinese Vegetable Stir Fry image

My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.

Provided by Charlotte J

Categories     Vegetable

Time 24m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil
1 1/2 cups broccoli florets
1 tablespoon water
3/4 cup julienned carrot
1 1/2 cups snow peas, ends trimmed
6 fresh shiitake mushrooms, slivered
1/2 cup sliced water chestnuts, drained
1 clove garlic, minced
1/2 teaspoon minced fresh ginger
3 tablespoons reduced sodium soy sauce
3 tablespoons chicken broth
1 teaspoon cornstarch
2 cups hot cooked rice

Steps:

  • Make 2 cups of rice as instructed on package and keep hot.
  • Heat wok over medium heat and add the oil, increase to medium-high heat.
  • Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
  • Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
  • In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
  • Add to wok and stir-fry for about 1 minute.
  • Serve over rice.

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