Gluten Free Garlic Chicken Stir-Fry

I came across this recipe three years ago for garlic chicken stir fry when I was scouring the Internet during the first few months of being a host family for international students. This recipe is from About Chinese Food's website. 

 Like many Chinese stir-fries, it has a fantastic blend of flavors, and this recipe like many Chinese recipes is easy to to make gluten free. By the way, the stir-fry sauce on this recipe is fantastic! A Chinese friend told me it just needed a bit more rice wine and water.

 Gluten Free Garlic Chicken Stir Fry

1.  Prepare the chicken:  Rinse 1 pound of chicken breasts into bite-sized pieces.  Place in a bowl.  Mix up the marinade ingredients and then pour over the chicken and let it stand in the fridge until needed.   

2.  Make the marinade:  Mix together 1 T tamari, 1 T rice mirin, and 1 tsp. cornstarch. 

3.  Prepare veggies:
(1)  Slice 2 medium carrots on the diagonal.
(2)  Thinly slice 1/2 of a medium onion.
(3)  Slice 1 red pepper on the diagonal.
(4)  Mince 4-6 cloves of garlic and 1 tsp. ginger.
(5)  Slice 3 green onions in 1/2" pieces. 
(6) Cut 1 zucchini into half moons.
(7)  Finely Slice 1 cup of green cabbage. 
(8)  Optional: Add 1 cup pea pods.

4. Make the  stir-fry sauce – in a small bowl put:  1/2 cup of gluten free tamari/soy sauce, 3 T of rice wine, 1 tsp. of Sriracha chili paste, 1 tsp. black pepper, and 1/2 tsp. sesame oil.

5.  Stir-fry the chicken:  Heat wok, add 2 T coconut oil, and stir-fry chicken until it's no longer pink and remove.

6. Stir-fry the veggies:  

(1)  Add 1 T of coconut oil and add garlic, ginger, and green onions and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown.

(2)  Then add the onion, carrots, cabbage, zucchini, and bell pepper and stir-fry for 2 minutes.  Then add 1/4 cup of water and 2 T of rice wine and cover wok for 2 minutes.

(3)  Return chicken to wok, stir sauce ingredients and add to wok. Cook stirring constantly, until mixture is well combined, hot and bubbly and thicken slightly.  Taste and adjust.

(4) Turn off heat and splash with about 1 tsp. of dark sesame oil. Serve over rice.

  NOTE:  To make my vegetables crisp-tender I often set my kitchen timer so I don't overdo them! 

Blog update 3/21/12:  I made this stir fry tonight and the students and some guests have given their comments.

Other Chinese recipes on this blog:

Note about Internet recipes:  For the past 6 years we've hosted international students. Whenever I've made something, they have tasted it, and given me recommendations to make it taste more authentic.  Most of these Internet recipes have been tweaked by their suggestions.

BEEF RECIPES:
Delicious Gluten Free Beef Broccoli Stir Fry  (Modification of Internet recipe)
The Best Gluten Free Mongolian Beef Stir Fry  (Modification of Internet recipe)
Gluten Free Ginger Beef Stir Fry (Modification of Internet recipe)

CHICKEN RECIPES:
Gluten Free Chinese Almond Chicken Stir Fry   (Modification of Internet recipe)
Amazing Gluten Free Chinese Cashew Chicken Stir Fry   (Modification of Internet recipe)
Gluten Free Garlic Chicken Stir Fry  (Modification of Internet recipe)
Gluten Free Chinese - Chicken Broccoli Stir Fry  (Modification of Internet recipe)
Gluten Free Chinese - Spicy Kung Pao Chicken Stir Fry  (Modification of Internet recipe)
Gluten Free Chinese - Authentic Chinese BBQ Chicken  (From my Bible Study friend Rose)
Rose's Chinese Yellow Curry with Chicken & Vegetables  (From my Bible Study friend Rose)
Gluten Free Chinese - Fantastic Soy Sauce Chicken  (Modification of Internet recipe)
Rose's Authentic Stir-Fried Chicken & Vegetables (Made Gluten Free!)
Gluten Free Sweet & Sour Chicken (From my daughter-in-law's family cookbook)

TOFU RECIPES:
Tofu & Vegetable Stir Fry  (Modification of Internet recipe)
Orange "Beef" Tofu Stir Fry  (Modification of Internet recipe)

FISH RECIPES:
Steamed Scallion Ginger Fish with Stir-Fried Bok Choy  (Modification of Internet recipe)
Fantastic Mahi & Vegetable Stir Fry   (Modification of Internet recipe)
Tasty Gluten Free Sweet & Sour Fish  (From my daughter-in-law's family reunion cookbook)

NOODLES & RICE:
Gluten Free Chinese Fried Rice    (From my Come & Dine Cookbook)
Fantastic Mahi & Vegetable Stir Fry  (Modification of Internet recipe)
The Cheung's Gluten Free Chow Mien  (My Bible study friend Rose taught me this)

SOUP RECIPES:
Chinese Chicken Soups  - Bok choy chicken, chicken & spinach, and chicken & cabbage
Gluten Free Chinese Hot Pot  (Combination of Internet & Yingying a student from China)
Chinese Egg Drop Soup   (From my Syre School Cookbook)

SALAD RECIPES
Gluten Free Chinese Chicken Cabbage Salad  (From my Heritage School Cookbook)
Rose's Refreshing Cucumber Salad  (From a Bible study friend)
Chinese Mandarin Salad & Thai Peanut Dressing   (Dressing is from my friend Judi)