Gluten Free Stir Fry

Instructions

·      12ounces boneless chicken breast or beef sirloin steak

·      1cup gluten-free, reduced-sodium chicken broth

·      1tablespoon gratedfresh ginger or 1 teaspoon ground ginger

·      1tablespoon cornstarch

·      2cloves garlic, minced

·      1teaspoon ground coriander

·      1/4teaspoon crushed red pepper(or to taste)

·      2teaspoons sesame oil

·      1medium onion, halved and sliced

·      1 cup sliced mushrooms

·      2sliced tomatoes 

·      2cups broccoli florets

·      1medium yellow, orange and red bell peppers and cut into strips

·      1 cups hot cooked brown rice for each serving

*Use whatever vegetables you prefer or have available

Directions

1.   If desired, partially freeze meat for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Set aside.

2.   For sauce, in a small bowl stir together chicken broth, ginger, cornstarch, garlic, coriander, and crushed red pepper; set aside.

3.   In a large skillet heat sesame oil over medium-high heat. Add onion; cook and stir in hot oil for 2 minutes. Add the other vegetables; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from skillet.

4.   Add meat strips to hot skillet. (Lightly coat unheated skillet with nonstick cooking spray if necessary). Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of skillet.

5.   Stir sauce. Add sauce to center of skillet. Cook and stir until thickened and bubbly. Return cooked vegetables to skillet; stir to coat all ingredients with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with rice. If desired, sprinkle with sesame seed.