Gluten-Free Chicken and Vegetable Stir-Fry with Tamari

Ingredients

• about 450 g Chicken breast
• 1 cup Broccoli florets
• 1 cup Carrots
• 1 cup Bell peppers
• 0.5 cup Snow peas
• 0.25 cup Tamari sauce
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1 tsp Cornstarch
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of Chicken breast into thin strips, about 0.635 cm thick.
2. 2Prepare the vegetables: cut the 1 cup of Broccoli florets into bite-sized pieces, slice the 1 cup of Carrots thinly, and cut the 1 cup of Bell peppers into 2.54 cm squares. Ensure the 0.5 cup of Snow peas are trimmed.
3. 3In a small bowl, whisk together the 0.25 cup of Tamari sauce, 1 tbsp of Ginger (grated), 2 cloves of Garlic (minced), 1 tbsp of Sesame oil, 1 tbsp of Rice vinegar, and 1 tsp of Cornstarch until well combined and smooth.
4. 4Heat a 30.48 cm wok or large skillet over medium-high heat until a drop of water evaporates instantly, about 2-3 minutes.
5. 5Add the about 450 g of Chicken breast strips to the hot wok and stir-fry for 5-7 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 74°C. Remove the chicken from the wok and set aside.
6. 6Add the 1 cup of Broccoli florets, 1 cup of Carrots, 1 cup of Bell peppers, and 0.5 cup of Snow peas to the hot wok. Stir-fry for 3-5 minutes until the vegetables are tender-crisp, meaning they are slightly softened but still have a slight bite.
7. 7Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce mixture over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything evenly.
8. 8Serve the stir-fry immediately over the 4 cups of Cooked rice.

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