Organic and Gluten-Free Chicken and Veggie Stir Fry with Rice Noodles

When all else fails, stir fry is a crowd pleaser. My dearest gluten-free friend makes a lot of stir fries because there are not many gluten-free things that her whole family will eat. So, as I’d posted about before, we made her gluten-free stir fry sauce and then prepped all of the other ingredients for the meal. And, on a side note, one of the best things about stir fry is the open-ended ingredient list. Pick what veggies you like, choose a protein, and boom, stir fry is right around the corner.

So, here are all the organic veggies we purchased from the Dekalb Farmer’s Market.

We cut them into relatively even pieces, and began to stir fry them in small batches. Her wok is small, so we had to take our time to avoid the dreaded mushy veggie issue. The only thing we par cooked before frying is the broccoli. I steamed it for about three minutes because it takes the longest to cook.

Then I made sure I dumped the water, dried out the wok, and added about a teaspoon of oil to the bottom of the wok. Crank up the heat to high. Add your veggies small batches to the wok. This is the order we chose, but you can do it it any order you choose. Just make sure to add some oil (we used canola, but she often uses coconut oil) before each batch to get a good sizzle and fry. Definitely use high heat.

Zucchini and onions:

Snow peas:

Bell peppers:

Button mushrooms:

Baby bok choi:

Broccoli florets:

We set each thing as it finished frying in a very large bowl. We wanted the veggies to have room to spread out so they didn’t soak in their own liquids. You can use a very large platter if you have one.

Next I cut up 1 pound of chicken breast into 1 inch cubes so it’ll cook evenly.

I seasoned it with a little bit of salt and pepper and dredged it in a little bit of cornstarch. The cornstarch helps the stir fry sauce adhere to the chicken breast without being feeling slimy. I think that’s the one step of making stir fry that a lot of people don’t know to do. Honestly, I learned that by watching a cooking show and was like, “THAT’S HOW THEY DO THAT!?!?!” Quite the epiphany…

Add a little more oil to the wok and stir fry until the chicken is golden brown. Remove and set aside.

Now take about 6 cloves of minced garlic and a bit more oil and add to the hot wok. Throw all the cooked veggies and chicken in and add the gluten-free stir fry sauce. Zest some organic lime peel over the top at the very end.




Heat through for about two minutes over high heat turning constantly. Shut off the heat.
Serve this over rice or rice noodles. We used rice noodles and cooked them according to package directions. We drained and tossed them with a tiny bit of sesame oil and Bragg’s Amino Acids.
To serve, just mound up some noodles, put some stir fry over the top, and garnish with scallions, cilantro, lime, and toasted sesame seeds.

Look, I never said this was a quick recipe. It’s definitely worth it, though. Happy eating!


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