Normally we would order our stir fry from a local restaurant and have it delivered to our home. The prices went up and with me eating gluten free, we decided to start making our own stir-fry at home.
We started by buying all the fresh vegetables that we wanted in our dish… pepper, carrots, broccoli, baby corn, water chestnuts and mushrooms. We wanted it to be colorful AND tasty.
Next, we thawed some chicken breast and grilled it in our cast-iron skillet.
Here is where the seasonings are added…. Start with 1/4 cups of water. Then add 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and a pinch of brown sugar. You can also add a few tablespoons of soy sauce. We have to skip that part as soy sauce has wheat in it. You can substitute tamari sauce for the soy sauce.
When the chicken was just tender, we started adding vegetables. Carrots, and water chestnuts first. Then the baby corn. Finally we add the peppers and broccoli. And last but not least the fresh mushrooms. We had them based on how much cooking they will need to be tender but still a touch crunchy.
You want the heat to be rather high… not enough to burn the chicken and veggies but high enough to create steam.
While the chicken and vegetables are cooking, start some rice or rice noodles.
When the broccoli is just bright green and just starting to get tender and the peppers are still crisp… remove the pan from the heat. Your stir-fry is done.
In our experimenting, we found if you want it to be a bit stronger in taste, add at touch more sesame oil. Our son is a fan of “hot”. He adds a sprinkle a bit of hot sauce over his.
No gluten. No MSG. The vegetables are crisp and the chicken is tender. A perfect way to end a relaxing Saturday night with family.
This recipe is an original creation.