Gluten Free Asian Chicken Stir Fry Recipes

GLUTEN-FREE ASIAN CHICKEN STIR FRY

Gluten-Free Asian Chicken Stir Fry image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

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:

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.
Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
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.

Nutrition Facts : Calories 207.4, Carbohydrate 9.8 g, Cholesterol 82.8 mg, Fiber 2.2 g, Protein 28.4 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 464.3 mg, Sugar 3.7 g

GLUTEN-FREE SPICY PEANUT CHICKEN STIR-FRY

Gluten-Free Spicy Peanut Chicken Stir-Fry image

Easy to prepare, this tasty peanut chicken stir-fry can be on the table in 25 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 15

Ingredients

1/2 cup water
3 tablespoons gluten-free low-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
2 teaspoons canola oil
12 oz boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons finely chopped gingerroot
2 cloves garlic, finely chopped
1 tablespoon peanut butter
3 cups fresh broccoli florets
1 cup thin red bell pepper strips
2 tablespoons water
1 to 2 teaspoons cornstarch
3 cups hot cooked brown rice, made without salt and butter
2 tablespoons gluten-free dry-roasted unsalted peanuts, coarsely chopped
Chopped fresh cilantro, if desired

Steps:

In small bowl, mix 1/2 cup water, the soy sauce and pepper flakes; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, gingerroot and garlic; cook and stir 3 to 4 minutes or until chicken is light golden brown. Stir in soy sauce mixture and peanut butter. Add broccoli and bell pepper; heat to boiling. Reduce heat; cover and cook over medium heat 4 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
In small bowl, mix 2 tablespoons water and the cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 0 g

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