Gluten Free Chinese Stir Fry

Gluten Free Chinese Stir Fry

You can use any type of vegetable combination you would like and the amount of vegetables you 
would like to use, I always use a ton of vegetables because we have a large family.

asparagus
carrots
celery
broccoli
cauliflower
zucchini
mushrooms
cabbage
chicken thigh meat 2 pounds
red peppers

For the Sauce:

1 1/2 cups Tamari (gluten free soy sauce low sodium)
1/2 cup pineapple juice
1/4 cup honey
1/2-3/4 cup brown sugar
3-4 tablespoons of cornstarch or thickener of your choice
1/2 inch fresh ginger sliced
3-4 cloves of garlic cut in half

Marinade For The Chicken:

2 oranges
1 lime
1 tablespoon chili sauce
1 tablespoon rice wine vinegar
1/2 cup tamari (gluten free soy sauce low sodium)
1/2 inch piece of fresh ginger
3-4 fresh garlic cloves
1/3 cup oil of your choice (I used vegetable oil)
1/2 teaspoon sesame oil

Rice noodles or rice of your choice

To prepare marinade for chicken, juice oranges and limes. In a medium sized bowl combine chili sauce, rice wine vinegar, tamari, ginger, garlic, and oil, sesame oil, slowly add the oranges and lime. Whisk all ingredients together until well blended. In a ziploc bag add your chicken let marinate for at least two hours longer for more flavor.

At this point it is time to make the sauce, combine tamari, pineapple juice, honey, brown sugar, corn starch,
ginger, and garlic (right before sauce thickens remove ginger and garlic, or you can leave in) turn burner on medium to high heat and stir until thickened.
When chicken is done marinating remove from bag and drain. Stir fry chicken until almost done, remove chicken from pan and stir fry vegetables adding a little bit of the thickened sauce to the pan with the vegetables, add chicken back to vegetables and stir fry until chicken is cooked thoroughly. Pour sauce on at the end, or use it more for the stir frying portion, it really is a matter of preference. ENJOY~