As your hippie chef you probably have guessed by now for me, stir fry is a staple in my culinary philosophy because of its speed of preparation and healthful cooking method. Always use organic ingredients if you can, and locally sourced food when possible. This stir fry is quite simple yet very tasty and full of nutrients. Gluten-free, heart-healthy and can be made vegan by replacing the chicken with firm tofu retaining the same cooking method.
PRINT Chicken, Broccoli and Asparagus Stir Fry with MS Word.
Gluten Free Chicken, Broccoli and Asparagus Stir Fry
Yield: 4 servings
Cook 1 cup of jasmine or basmati rice
4 boneless, skinless chicken thighs cut into bite sized pieces
1 head of broccoli cut into bite sized pieces
1 bunch of asparagus cut into bite sized pieces
½ large yellow onion julienne
1 large handfull of super greens
1-1/2 tablespoons cornstarch
1/3 cup Kikoman™ gluten-free teriyaki sauce
2 teaspoons coconunt oil
Salt and pepper to taste
Get the rice cooking, salt and pepper the chicken and dredge with cornstarch. Prepare the remaining vegetables. When rice is done, heat coconut oil in a wok or large sauté pan add chicken and brown adding a little teriyaki sauce while browning. Add remaining vegetables and teriyaki sauce and stir fry for three minutes. Portion rice and serve as pictured.
©2017 Aron Bradley