Marie's Chicken Stir-Fry
Do you miss chinese food? I know I did. This chicken with a sherry/ GF soy sauce glaze with vegetables is fantastic with brown rice or quinoa. It is delicious and nutritious, and is much lower in fat and calories than a take out version but just as satisfying. It tastes just as good the next day. I hope your family loves this as much as ours does.
3 chicken breasts 2 bunches baby bok choy
1 T. cornstarch 1 pkg. snow peas
1 tsp. ginger 1 small pkg. sliced mushrooms
1 clove garlic, diced 1 can sliced water chestnuts
4 T. wheat free soy sauce 1/4 cup canola oil (use part for the meat and part for the vegetables)
1/4 cup dry sherry
salt & pepper
Cut the chicken breasts into 1 inch cubes and place into a bowl. Add the cornstarch, ginger, garlic, 3 T.soy sauce, sherry and salt & pepper and stir well. Allow the mixture to marinate for an hour or two. In a wok or frying pan, heat the oil and saute the chicken mixture until the chicken is cooked and then remove to the bowl. In the wok cook the bok choy and snow peas with 1 T. soy sauce and a little sherry, then add the mushrooms and water chestnuts. Cook till tender and return the chicken to the wok. Let the mixture cook till vegetables and meat are well blended, approximately 5 min.
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