Gluten-Free Asian Chicken Stir Fry

Name: Gluten-Free Asian Chicken Stir Fry
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 teaspoons canola oil; 1 lb boneless skinless chicken breasts, cut into 1-inch pieces; 3 cloves garlic, finely chopped; 1 tablespoon finely chopped gingerroot; 2 medium carrots, cut into 1/4-inch diagonal slices (about 1 cup); 3/4 cup gluten-free reduced-sodium chicken broth; 2 tablespoons gluten-free low-sodium soy sauce; 1/4 teaspoon crushed red pepper flakes; 2 cups frozen sugar snap peas; 1 cup thin red bell pepper strips (2x1/4x1/4 inch); 1 tablespoon cornstarch; Hot cooked brown rice, if desired

4 Ratings

4 Reviews

0 Questions

Prep 30 min
Total 30 min
Servings 4

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

By Betty Crocker Kitchens

Updated October 24, 2016

Ingredients

2 teaspoons canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
3 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
2 medium carrots, cut into 1/4-inch diagonal slices (about 1 cup)
3/4 cup gluten-free reduced-sodium chicken broth
2 tablespoons gluten-free low-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
2 cups frozen sugar snap peas
1 cup thin red bell pepper strips (2x1/4x1/4 inch)
1 tablespoon 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.

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.