Gluten Free Chinese Almond Chicken Stir Fry

   Here's a simple recipe for making a great Chinese classic.  I got this from About Chinese Food, and after making it a few times, I tweaked the stir-fry sauce to get it without using chicken broth.  And I know it came out good because all the students loved that sauce. 

 Just remember to not overcook it so the vegetables are crisp-tender.  Taste the sauce and adjust it for any more salt, pepper,  tamari or chicken bouillon. 

Gluten Free Chinese Almond Chicken Stir Fry - for 8

1.  Prepare the chicken:  (1)   Rinse 1 pound of chicken breasts and pat dry.  (2)   Cut the breasts into thin strips (it’s easier if the chicken is partially frozen).  (3)  Combine the chicken with 2 T gluten free tamari, 1 chopped green onion, and 2 t cornstarch. (4)  Marinate the chicken for at least 20 minutes. 2.  Prepare the sauce - Whisk together in a bowl the following: (1)  2 cups of chicken broth (Or what I like to do because I don't always have chicken broth on hand is  make my own with 2 cups water and 5 t of Better than Chicken Bouillon--the extra bouillon really gives the sauce a great taste!) (2)  2 T rice wine or dry sherry and 5 T gluten free tamari (3)  2 t sugar, 1/2 T salt,  1½ t pepper, and 3-4 T cornstarch.   Set aside. 3.  Prepare vegetables:   (1)  Rinse a can of water chestnuts under warm water, drain, and chop up. (2)  Dice up ½” of ginger root.  (3)  Put 1 ½ c of frozen pea pods in a bowl or use 1 cup of frozen peas.  (4)  Dice up 1 ½ cups of celery or cut on the diagonal. (5)  Dice up ½ cup of onion (6) Chop up  ½ cup of green bell pepper  and 1/2 of a red bell pepper. 4.  Stir fry the chicken:  Heat a large wok/skillet over medium-high heat, then add 2 T oil.  Add the chicken and stir-fry until the chicken turns white.  Remove from wok/skillet and  put in a bowl and cover. 5. Stir fry the veggies:   (1)  Heat 2 T more of oil in the wok/skillet.  (2)  Add the ginger slices and stir-fry until fragrant (about 15 seconds).  (3) Add  the onion, celery, and green peppers; stir-fry 2-3 minutes.  (4) Then add the water chestnuts and peas. 6.  Add the sauce in the middle of the wok/skillet:   (1)  Stir into the sauce 3-4 T of cornstarch mixed with a bit of water.  Heat to bubbling and add the chicken back into the wok/skillet and stir to combine. (2)  Turn down the heat to medium-low and allow the sauce to thicken.  Sprinkle with ½ -1 cup of slivered almonds before serving.    Serve over rice.

Other Chinese recipes on this blog:
Note about Internet recipes:  For the past 5 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)

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)