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Asian Chicken Stir Fry (Gluten Free)

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

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

230 Calories, 6g Total Fat, 29g Protein, 14g Total Carbs, 5g Sugars

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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