EAT: Recipe: Gluten Free Chicken Stirfry

Gluten Free, Corn Free Stirfry

Long grain rice

Can of Coconut Milk (Lite or reg)

Chicken Breast and Thighs Boneless

Olive Oil

Zucchini

Red Onion

San J Thai Peanut Sauce

San J Gluten free Tamari soy sauce

1.        Boil Coconut Milk with water.  Add Rice to boiling mix.  You can always add water later as needed to fully cook rice. 

2.       Once rice is added, turn down to low heat, allow to simmer for about 30 min.  Add water as needed to obtain desired consistency of rice. 

3.       Cut chicken into small bite sized pieces both thighs and breasts. 

4.       Cut red onion and zucchini into strips. 

5.       Cook chicken and veggies together in olive oil until cooked.  (try a piece for perfect temp).

6.       Add peanut sauce and some gluten free soy sauce to meat/veggie skillet. 

7.       Serve over rice.  

The key to this is trying as you go to make sure meat is cooked appropriately and rice is fluffy and done (stir with a fork). 

Best served in a bowl!