One of my favorite date nights used to be going out for Chinese food. I loved take out, in those little white boxes. Everything tastes better eaten out of those boxes, especially leftovers.
When I started eating gluten-free, Chinese restaurant food wasn’t on the menu anymore. So, I decided to look for alternatives, healthy ones, Chinese food I could make at home. Only now, I think homemade taste so much better. Though, I do miss those little boxes.
If you love Chinese stir-fry you’ll love this recipe. Fresh garden vegetables, water chestnuts and chicken sautéed in gluten-free orange sauce, on a bed of brown rice or fresh spinach, topped with roasted pumpkin and sesame seeds. No box, but so delicious. Date night is still Chinese food, just not take out.
Chicken Asian Stir-Fry
- 1 pound chicken tenders
- Chicken broth
- San-j Gluten-Free Orange Sauce Asian Glaze and Stir-Fry
- Fresh Veggies – zucchini, green beans, broccoli (I use broccolini or broccoli rabe ), yellow squash, bell peppers, carrots, asparagus, baby bock choy and spinach
- 1 can water chestnuts
- Garlic or seasoning of choice – I use chef shake
- Nuts – Cashews, pecans, or almonds, I also use roasted pumpkin and sesame seeds (recipe is on my blog)
- Brown rice
Cook rice according to package.
Rinse and cut chicken tenders into cubes. Place in large skillet on medium high heat. Add garlic and or seasoning, to taste, and brown chicken. Add just enough chicken broth to help chicken from sticking to skillet. Add about 1/4 cup gluten free orange glaze, enough to coat chicken. Remove chicken from pan and set aside.
Rinse and cut veggies. Place veggies and water chestnuts in same skillet used for chicken, on medium heat. Add about 1/4 cup chicken broth. Cover and simmer until veggies just start to get tender and add nuts and, or seeds and chicken. Add more orange glaze, about 1/4 cup and simmer just to coat all ingredients with glaze. Remove from skillet and place in dish on top of rice and, or fresh spinach.