Gluten Free Chinese Stir-fry

GF Chinese Stir-Fry
1 cup long grain white rice, cooked and rinsed in cold water
8 oz boneless chicken breast cut into small slices
6 oz HomeMade GF Chicken Broth
2 cups frozen stir-fry vegetables (partially defrosted)
1 egg, scrambled into small pieces
6 tbls Peanut oil
2 tbl Hoisin sauce
5 tbl Soy sauce
¼ cup cold water
2 tsp Corn starch (mixed in cold water)

Comment: There are no doubt a million stir-fry recipes among the cooks of the world and the one common ingredient seems to be soy sauce but otherwise, it’s whatever comes to mind or whatever you have in the kitchen. For convenience, we use frozen stir-fry vegetables but lacking those, a couple of carrots, a green & red pepper, an onion, a clove or two of garlic, and you’re all set to go.
Cooking time:
30 minutes

  1. Cook rice according to directions on box, rinse in cold water, set aside.
  2. In a 12” non-stick fry pan add 3 tbls oil, Hoisin sauce, 2 tbls soy sauce and under high heat, stir-fry chicken slices until no pink in the middle.  Remove from pan, set aside.
  3. In same pan under medium heat, add remaining oil, soy and stir-fry vegetables frying until tender. Add fried chicken and scrambled egg keeping this combo over low heat.
  4. In a separate pan, add chicken broth and corn starch/water mix. Heat and stir until liquid thickens and then add this to the stir-fry mix gently stirring until all is thoroughly mixed.
  5. Serve over rice, adding soy sauce to taste.
Condiments: Soy Sauce, Hot Sauce, Sweet & Sour Sauce, Sour Cream