Teriyaki Chicken Stir Fry (Gluten Free)

October 15, 2012

My roommate, Ryan, and I spent a lot of the day at the beach. It was close to 80 degrees. We talked about this probably being the last beach day of the year. I’m okay with that though. We are counting down the days until Thanksgiving when it’s permissible to begin decorating the house for Christmas.

While at the beach, we also talked about our amazing dinner on Friday night at Bangkok Bay, a Thai restaurant nearby us (thanks Mike & Julia!). We had Tom Yum Soup, Yellow Curry with Squid, and Shrimp & Chicken Stir Fry. It left us wanting more so we decided to make a stir fry at home.

Enter: Teriyaki Chicken Stir Fry (serves 3-4)

 

 

 

 

 

 

 

 

 

 

 

 

You may recall I had a challenge in the kitchen. My other roommate, A.J., is gluten intolerant. The recipe we had for teriyaki sauce contains gluten (it’s in soy sauce), so we used coconut aminos instead with great results. If you only have soy sauce, that would work just as well. Feel free to use whatever veggies you love or have on hand for the stir fry. Here is what we used.

1 lb. boneless chicken breast

1 cup snow peas

1/2 cup small broccoli florets

1 leek thinly sliced

1 carrot thinly sliced

1/4 cup shitake mushrooms sliced

Teriyaki Sauce (gluten free)

(Adapted from Peas and Thank You Cookbook)

1/4 cup water

1/2 cup coconut aminos (I found it at Whole Foods)

2 T. brown sugar

2 T. cane sugar

1 T. fresh minced ginger

1/2 t. garlic powder (or 2 garlic cloves minced)

2 T. Rice vinegar

1 T. corn starch

Optional toppings: Roasted cashews, sliced green onion

Brown rice

Directions: In a medium saucepan over medium heat, add water, coconut amines (or soy sauce), sugars, ginger, garlic, and vinegar. Heat until sugar dissolves and it’s close to boiling. In a small bowl, mix cornstarch with 2 T. of water with a whisk. Add this to the saucepan and simmer until sauce thickens.

I seasoned the chicken breasts with a Thai seasoning and cooked on the grill after the sauce was done. In a wok or large saute pan, heat a teaspoon of olive oil add your chopped veggies. Saute over medium heat for about 7 minutes or until your desired doneness. While the veggies are cooking add about half of the teriyaki sauce. Once the chicken is done, chop into small pieces and add to the vegetable mixture.

Serve the chicken and vegetables over brown rice. I drizzled a little more sauce when serving with toasted cashews. I think green onions would be another nice addition.

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy this healthy and flavorful stir fry!  The teriyaki sauce is heavenly….you may find yourself thinking of other recipes you can incorporate the leftover sauce into!

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