4 boneless skinless chicken breasts
4 spring onions, sliced
3 cloves garlic, minced
1 tsp. ground ginger
2 Tb c. gluten-free soy sauce (I used soy-free coconut aminos)
1 Tb. sugar
4 c. cut broccoli
2 c. sliced mushrooms
3 Tb. high heat oil (I used coconut oil and palm oil)
1/2 c. white cooking wine
1/2 c. cold water
2 Tb. corn starch
Cut the chicken breasts into thin slices and place in a bowl.
Add the onions, garlic, ginger, soy sauce, and sugar to the chicken and mix to combine.
Let the chicken sit to marinate while you cut the broccoli and slice the mushrooms.
Heat a couple tablespoons of oil in a wok or large skillet.
Add the broccoli and mushrooms. Stir fry 3 – 5 minutes until the broccoli is tender crisp and the mushrooms are soft. Remove to a bowl.
Put an additional tablespoon of oil in the skillet and add all of the chicken mixture. Stir and cook until the chicken is no longer pink.
Combine the wine, water, and cornstarch. Add the mixture to the skillet and stir until heated and thickened.
Add the broccoli and mushrooms to the chicken in the skillet and heat until the broccoli is hot through.
Serve with rice.
Recipe from www.glutenfreehomemaker.com
Print Recipe
Shutting Down
