I came up with this veggie stir fry on my gluten free quest. I love the colors in this dish and the flavor was awesome.
2 chicken breasts cut into chuncks
orange, yellow and green bell peppers
1/2 cup shredded carrots
3 celery stalks chopped
1 medium size red onion thinly sliced
1/2 cup unsalted cashews
1 tablespoon gluten free soy sauce (yes there is such a thing – I was surprised too)
1 tablespoon canola oil – used for stir frying the whole thing
spices according to your liking: I used 1/4 teaspoon Asian Spice mix, 1/4 teaspoon garlic salt, 1/4 teaspoon season salt, 1/4 teaspoon ground ginger, a few dashes of crushed red pepper, 1/2 teaspoon sesame seeds
1. Put the canola oil in the pan over medium heat. Cube the chicken and add to the pan. Cook until the chicken is no longer pink but not quite done.
2. Cut up the celery and add to the pan along with the spices. Continue to fry – making sure to stir frequently.
3. Next add the shredded carrot and the sliced red onion and continue to stir frequently.
4. Add the thinly sliced bell peppers and the cashews, soy sauce and sesame seeds. Cook until the veggies are cooked but not mushy – about 5 – 10 minutes more.
Serve over white rice – enjoy!!!!!!!