Good For You Gluten Free
Living the healthy, gluten-free life
May 2, 2016
This is a fun way to make boring chicken night fun again! If your family loves artichokes as much as my family does, you're in for a real treat!
1/4 cup gluten-free tamari
1/4 cup water
2 tablespoons of reserved juice from canned artichoke
1 1/2 tablespoon rice vinegar
1/2 teaspoon ground ginger (or 1 teaspoon fresh ginger)
1 tablespoon arrowroot starch (or cornstarch) mixed with 1 tablespoon cold water to create slurry
Stir Fry Ingredients:
2 tablespoons cooking oil (more if needed)
1-2 lbs organic boneless, skinless chicken breasts (cut into 1" pieces)
2 tablespoons 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
1 -15 oz can quartered artichoke hearts - drained (minus 2 tablespoons reserved for the sauce)
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!