In my quest to find different ways to prepare chicken (our favorite dinner dish), I decided to experiment with artichokes. My family loves artichokes. They love when I make roasted artichokes most, and next most they love good old artichoke hearts from a can!
Artichokes contain powerful antioxidants, thereby reducing oxidative stress in your body when you eat them. Yes, you could call artichokes a brain-boosting superfood! They are also loaded with fiber, anti-cancer properties, and offer other benefits such as digestive discomfort relief.
Last week I decided to use canned artichokes in my chicken stir fry. The results were fantastic. It turned out to be a savory dish bursting with fresh, Asian flavors and tangy artichoke hearts. I suggest serving this stir fry over sticky or brown rice or my favorite gluten-free rice ramen noodles.
Top your stir fry with chopped scallions and sesame seeds for extra flavors and textures (optional) – or just enjoy as-is like we did.
I truly hope you enjoy this recipe as much as I enjoyed making it and as much as my family enjoyed eating it!
- 1/4 cup gluten-free tamari
- 1/4 cup water
- 2 Tbsp. reserved juice from canned artichoke
- 1 1/2 Tbsp, rice vinegar
- 1/2 tsp. ground ginger (or 1 teaspoon fresh ginger)
- 1 Tbsp. arrowroot starch (or cornstarch) mixed with 1 tablespoon cold water to create slurry
- 2 Tbsp. cooking oil (more if needed)
- 1-2 lbs. organic boneless, skinless chicken breasts (cut into 1" pieces)
- 2 Tbsp. arrowroot starch (or cornstarch)
- Salt and pepper to taste
- 1 red bell pepper - diced into 1" chunks
- 1 orange bell pepper - diced into 1" chunks
- 15 ounces quartered artichoke hearts - drained (minus 2 tablespoons reserved for the sauce) 1 can
In a medium bowl, mix tamari, water, artichoke juice, vinegar and ginger together. Add arrowroot starch slurry and whisk together. Set aside.
Add two tablespoons arrowroot starch, dash of salt and pepper, and diced chicken to a large zip top baggie. Combine ingredients well and set aside.
Heat large saucepan with oil over high heat. Once pan is hot add chicken. Stir fry on medium high heat until chicken begins to brown on all sides. Mix often for about 5-6 minutes.
Add diced peppers and stir fry for another 2 minutes. Add artichoke to mixture and cook for about 1 more minute until warmed through.
Next, add the sauce to the chicken mixture. Allow mixture to boil and then lower heat to medium to allow sauce to thicken but not burn.
Once sauce is heated through and thickened (after about 1-2 minutes), serve over sticky rice and top with chopped scallions and sesame seeds (optional). Enjoy!