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Asian Chicken Stir Fry (Gluten Free)

Asian Chicken Stir Fry (Gluten Free)
  • Prep 30 min
  • Total 30 min
  • Servings 4
Looking for an easy Asian dinner? Then try this hearty chicken stir-fry that's served with rice - ready in 30 minutes.
January 2, 2013

Ingredients

  • 2 tsp (10 mL) canola oil
  • 1 lb (500 g) boneless, skinless chicken breasts, cut into 1 inch (2.5 cm) pieces
  • 3 cloves garlic, finely chopped
  • 1 tbsp (15 mL) finely chopped gingerroot
  • 2 medium carrots, cut into 1/4-inch (6 mm) diagonal slices (about 1 cup/250 mL)
  • 3/4 cup (175 mL) gluten free reduced sodiuim chicken broth
  • 2 tbsp (30 mL) reduced sodiium soy sauce
  • 1/4 tsp (1 mL) crushed red pepper flakes
  • 2 cups (500 mL) frozen sugar snap peas
  • 1 cup (250 mL) thin red bell pepper strips
  • 1 tbsp (15 mL) cornstarch
  • Hot cooked brown rice, if desired

Steps

  • 1
    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.
  • 2
    Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
  • 3
    Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
  • 4
    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.

  • COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 4 servings
Calories
230
Total Fat
6g
Saturated Fat
1 1/2g
Cholesterol
70mg
Sodium
460mg
Total Carbs
14g
Dietary Fiber
3g
Sugars
5g
Protein
29g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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