Veggie Stir Fry with Chicken and Rice (Gluten Free)

IMG_20130701_163744_758I 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

IMG_20130701_161207_246 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.

IMG_20130701_162209_7352.  Cut up the celery and add to the pan along with the spices.  Continue to fry – making sure to stir frequently.

IMG_20130701_162420_3973.  Next add the shredded carrot and the sliced red onion and continue to stir frequently.

IMG_20130701_162603_6344.  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.

IMG_20130701_163304_657Serve over white rice – enjoy!!!!!!!


2 thoughts on “Veggie Stir Fry with Chicken and Rice (Gluten Free)

  1. Pingback: Weekly Menu for the Week of May 16 – May 20 | At Margareta's Haus

  2. Pingback: Weekly Menu For The Week of October 31 – November 4 | At Margareta's Haus

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