Stir fry meals are one of my weeknight favorites. My go-to recipe is very forgiving, so you can change up the meat, veggies and noodles to suit your taste or use up what’s in your pantry. Today I’m using boneless chicken breast which I always have on hand, along with fresh veggies and gluten free pasta twists.
- 1 lb. boneless chicken breast, cubed
- 2 tbsp. olive or canola oil, divided
- 1 tbsp. sesame oil, divided
- powdered ginger
- garlic powder
- 3/4 cup gluten free chicken broth
- 1 tbsp. corn starch
- 1/4 cup mirin
- gluten free soy sauce, to taste
- 1 carrot, peeled and sliced diagonally
- 1 celery stalk, sliced
- 1/2 sweet onion, diced
- 1/2 red bell pepper, thin sliced
- 3 shiitake mushrooms, sliced
- 1 cup cauliflower, cut into 1/2″ dice
- 1 head baby bok choy, chopped and leaves separated from stalks
- 4 oz. gluten free pasta twists (I used Jovial)
Cut the chicken into 1″ cubes and place in a bowl with 1 tsp. sesame oil and 1 tsp. olive or canola oil. Sprinkle with garlic powder and ginger. Whisk together the chicken broth, mirin and corn starch. Boil water for the pasta.
Heat a large nonstick skillet over medium low heat with 1 tbsp. olive or canola oil and add the cubed chicken, leaving space between pieces. Don’t crowd the pan, do it in batches if needed. Season with salt and pepper. Turn the chicken to brown all sides, it doesn’t need to be cooked through at this point.
While the chicken is browning wash the bowl or use a clean bowl. Sprinkle the chicken with a little soy sauce and transfer into the clean bowl. Wipe the skillet clean.
Add the remaining olive or canola oil to the skillet and begin cooking the vegetables. Start with the carrots, as they take longest to cook and gradually add the other vegetables. Save the tender bok choy leaves for last so they retain some texture and crunch. Sprinkle with garlic powder and ginger, and drizzle with 1 tsp. sesame oil and a few shakes of soy sauce.
While you stir fry the veggies, cook the pasta according to package directions.
To finish the dish, return the chicken to the skillet along with the cooked pasta, remaining tsp. of sesame oil and a few more shakes of soy sauce. Combine and cook 2 more minutes to heat the chicken through.
Pour the chicken broth mixture over everything and use 2 spatulas to turn and coat evenly. Continue stirring and tossing as the liquid thickens. Transfer to a serving platter.
Notes: ♪♫ You can substitute beef, pork or shrimp for the chicken. Use rice, gluten free Asian noodles or other pasta shape in place of the pasta twists. Veggie combinations are endless, zucchini and sugar snap peas are spring favorites! Be sure your soy sauce is gluten free, my favorite brand is Kikkoman.