Chicken Stir Fry

My Cherry Almond Muffins from last week are sitting in for this week's Muffin Mondays.

Most of my stir fries are vegetable but once in a while, we have chicken, which I do love to eat.   Almost, every time, I make a stir-fry, I add soy sauce (gluten-free soy sauce).


Sidebar:  When one is gluten-free; her thinking is a little different.  Every item gets checked and still, I find when I re-check it, at home, I can make a mistake.  Hopefully, I catch all the mistakes.  It is not funny for someone who is gluten-free to eat a "mistake".


I protect my husband by doing a massive shopping at Passover time.  That is when you can get gluten-free soy sauce and Worcestershire sauce gluten-free, with ease.  I do see these, in the store, during the year but before Passover, they are massive quantities.  There are a whole bunch of goodies, I buy.  Sure, I can make my own but I love getting ready made blintzes and I can use them in a blintze souffle, something I don't want to  do to my own homemade.


I don't buy this to use on the holiday.  They sell everything from cereal to cookies to pasta and trust me, it is usually terrible to eat.  Cookies, I bake.  Pasta, we don't have for 8 days----gee.  Cereal falls off our menu.  If I can make it better than the big companies, I don't want their's.


I made this recipe, about three years ago on Comfy Cook and it was yummy then.  I think, it is yummier, this time round.


Chicken Stir Fry

Ingredients:

3 cutlets, halved

2 tablespoons cornstarch

2 tablespoons soy sauce grated

2 tablespoons olive oil

1/2 cup carrots

1/2 cup cauliflower

1/2 cup broccoli

1/4 cup onion, cut into smaller pieces

1/2 cup chopped celery

1 cup vegetable broth

Method:

Cut chicken into one half strips.

Place into a resealable plastic bag.

Add cornstarch to chicken in bag and shake to coat.

Combine soy sauce and ginger and add to plastic bag. Shake well.

Refrigerate for 30 minutes

Remove from refrigerator.  Throw out the marinade.

In a large skillet, heat two tablespoons of oil.

Stir-fry chicken until no longer pink, about three to five minutes.

Remove and keep warm.

Add remaining oil and stir-fry the vegetables for three minutes or until crisp tender.

Add vegetable broth.

Return chicken to pan and cook and stir until thickened.

Eat and know that it is yummy.


Linked to Food on Friday