Gluten-Free Asian Chicken Stir Fry

Looking for an easy Asian dinner using peas? Then try this hearty chicken stir-fry that's served with rice - ready in 30 minutes. MORE+ LESS-

By Betty Crocker Kitchens

October 24, 2016

teaspoons canola oil

lb boneless skinless chicken breasts, cut into 1-inch pieces

cloves garlic, finely chopped

tablespoon finely chopped gingerroot

medium carrots, cut into 1/4-inch diagonal slices (about 1 cup)

3/4

cup gluten-free reduced-sodium chicken broth

tablespoons gluten-free low-sodium soy sauce

1/4

teaspoon crushed red pepper flakes

cups frozen sugar snap peas

cup thin red bell pepper strips (2x1/4x1/4 inch)

tablespoon cornstarch

Hot cooked brown rice, if desired

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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.

Vegetables offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.