Teriyaki Chicken Stir Fry

     I wasn't going to blog this recipe because it is way too easy to really BE a recipe, but I had a request....so here it goes. Keep in mind that this isn't really a recipe where I measure anything. I just sort of dump this, dump that and ta-da we have dinner! ha So feel free to adjust the measurements because they are only approximate.
     I'll apologize in advance for the lack of step by step pictures....because like I said, I wasn't planning on blogging this one. So you just have a end product picture. Oh well.....it still looks and tastes good and that's what counts right??

Teriyaki Chicken Stir Fry

1 package of boneless skinless chicken breasts cut into cubes
1/3 C. Corn Starch
1 tsp. Garlic Powder

1/2 C. Cooking Oil

In a large zip lock bag: Mix together the cornstarch and garlic powder. Dump the chicken pieces into the bag and seal the bag. Shake until all of the chicken is evenly coated. Heat the oil in your wok. When the oil is hot dump about 1/2 of the chicken into the hot oil and cook until golden on the outside and no longer pink on the inside. Place the chicken on a plate lined with paper towels to drain off the excess oil. Repeat with the second batch of chicken pieces. Drain the oil out of the wok and continue on with the recipe.

2 Bags Broccoli Slaw (shredded broccoli, carrot, and red cabbage mixture)
4 tsp. Gluten Free Soy Sauce
1/4 C. Gluten Free Teriyaki Sauce
1/3 C. Diced Onion

In the wok, stir fry the broccoli slaw, onions, and sauces until they have wilted some, but still have a crunch to them.

3 C. Cooked Rice

Turn the heat very low or off and add in the cooked rice and the crispy chicken pieces. Toss to coat. Serve while hot.

Ta-Da! You have a quick and easy dinner!! Sometimes I just stir fry the chicken and don't coat and fry it. It is also good that way, and a little healthier without the frying in oil. I hope you enjoy this super simple recipe....it's what's for supper tonight at my house!

-Jessica

P.S. If you are still wondering about the broccoli slaw thing here is a little picture of a bag of it. It is usually found over with the bagged lettuce and snap peas and such.



Pepper Steak: I Heart Stir-Fry

     This is one of my favorite recipes. I'm a huge stir fry fan. Stir fry is healthy, easy, and quick. LOVE IT! Oh and not to mention it tastes amazing.
     This recipe is great because you can either make it super spicy by adding more pepper flakes or tame it down by adding less. So if you have kiddoes you may want to use less spice. I personally like spice in my pepper steak. Mmm Mmm mmm
     I use a wok to do all of my stir fry cooking, but don't go out and buy a wok if you don't own one. This recipe could also be made in a heavy skillet. You may not get the exact same results, but flavors should be the same.
   Oh and also, I occasionally cheat and use frozen peppers and onions. That makes the prep time basically ZERO!! I love that. However, if you do have the time fresh veggies are the best. Even better if they are peppers and onions out of your own garden or from the farmers market when they are in season.
    Ok, I will shut up now and just get to the recipe :) Enjoy!!

Pepper Steak

2 T. Corn Starch
4 T. Beef Broth
4 T. Soy Sauce (gf of course)
3 cloves garlic (minced)
1/2- 1 tsp. Red Pepper flakes (this is where you can adjust the spiciness)
1 lb top sirloin sliced thin
1/2 C. Water
3 tsp. Vegetable Oil (divided)
1 Green Pepper (cut into strips)
1 Red Pepper (cut into strips)
1 Onion (diced)

In a bowl combine: 1T. corn starch, 2 T. Broth, 2 T. GF Soy Sauce, garlic, and red pepper flakes. Add beef, toss to coat and set aside to marinate.

In another small bowl combine water, remaining cornstarch, broth, and soy sauce. Set aside.

In wok heat 1 T. Oil. Add peppers and onions. Stir Fry for 1-2 min. Remove from the wok and set aside. Add the remaining oil to the wok. Stir fry the beef. Return the peppers and onions to the wok with the beef. Stir in the corn starch mixture and bring to a boil. When the sauce is thick, serve over hot rice.

Use a fork and mix the ingredients together for the meat marinade

Add the meat and toss to coat. Set it aside so that it can soak up all the garlic, soy sauce, and red pepper flavors.

Stir fry the peppers. Here I have used a stop light mixture (red, yellow,green)

Remove the peppers from the wok, and stir fry the meat.

Add everybody back into the wok and pour in the sauce mixture. Bring to a boil to thicken the sauce.

Serve over some white or brown rice. (brown is healthier remember!)

     Just remember that not ALL soy sauces are gluten free. The majority of them in the regular grocery store contain wheat. Please read labels so that you don't end up with a non gluten free sauce. My favorite brand is San-J . I get their Organic Low Sodium Gluten Free Tamari. I don't cook with a lot of salt, so I like the low sodium.
    Enjoy your stir fry!

-Jessica