Recipe: Brittney's Chicken Stir-Fry

Brittney's Chicken Stir-Fry
(Adapted from Spicy Chicken Stir Fry recipe from Blood Sugar Solution Cookbook, by Dr Mark Hyman M.D., Pg 137.)

This is a tasty gluten-free version of a classic chicken stir-fry. I toned down the spice, but if you're looking for more heat add another teaspoon of the red chili garlic sauce. My son was licking his plate when he was finished tonight. Literally.

I also doubled the recipe (as shown below) so I'd have leftovers, which can be stored in a sealed container for up to 4 days.

CHICKEN:
4 Tblsp  low-sodium, gluten-free tamari
4 Tblsp rice wine vinegar
2 tsp sesame oil
4 tsp arrowroot
4-6 small skinless chicken breasts, sliced thin

SAUCE:
1/2 cup low-sodium chicken or vegetable broth
2 Tblsp reduced-sodium, gluten-free tamari
2 tsp rice wine vinegar
2 tsp sesame oil
1.5 tsp chili garlic sauce
2 tsp arrowroot

STIR-FRY:
1 Tblsp sesame oil
1-inch piece of fresh ginger, peeled and grated
3 garlic cloves, minced
8 scallions, thinly sliced
1 (5-ounce) can water chestnuts, drained
1 yellow pepper, seeded and chopped or sliced
1 red pepper, seeded and chopped or sliced
1 head broccoli
4 medium carrots, peels and sliced
4 stalks celery, sliced to desired cut

MAKE THE CHICKEN:
In a medium bowl whisk together the tamari, rice wine vinegar, sesame oil, and arrowroot. Add the chicken and set aside to marinate for 15-20 minutes.

MAKE THE SAUCE:
In a small bowl whisk together all of the sauce ingredients and set aside.

MAKE THE STIR-FRY:
1. Heat the oil in a wok over high heat. Add ginger, garlic, and scallions, stirring constantly for 2-3 minutes.
2. Drain the excess marinade from the chicken and add the chicken to the wok. Stir-fry the chicken in the aromatics until mostly cooked through, 2-4 minutes. Pour in the reserved sauce and add the water chestnuts. Finish cooking the chicken in the sauce until it glazes nicely, 3-4 minutes.
3. Reduce heat to medium and transfer the chicken to a platter, leaving behind as much sauce as possible in the wok.
4. Add the carrots and celery to wok and stir-fry for 3-4 minutes.
5. Add broccoli and peppers and stir-fry for 3-4 minutes.
6. Add chicken back to wok and stir-fry until vegetables are cooked lightly.

Serve stir-fry over rice if desired. I personally ate it alone but my family certainly loved the rice with it.

Serves 4-6
Prep time: 30 minutes
Cook time: 15 minutes

Side note: This recipe was not a part of the 10-Day Detox Diet.