Gluten-Free Chicken And Quinoa Stir-Fry Recipe

About this recipe

A flavorful gluten-free dinner featuring tender chicken and beef, crisp watercress, and bamboo shoots, served over rice. Perfect for those seeking a hearty and satisfying meal.

Ingredients

• 60G Steve'S Leaves Baby Watercress & Little Leaves
• 150G Najma Chicken Slices
• 340G Weight Watchers Naked Katsu Chicken Breasts
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• - Forest Whole Foods Organic White Quinoa
• - Silver Spoon Granulated Sugar
• 420G Kingsford Corn Starch, 420G
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• - Schwartz Garlic Powder 480g
• 227G Golden Swan Whole Water Chestnuts, 227G

Instructions

1. 1. Heat a large skillet over medium heat and add 2 tablespoons of gluten-free soy sauce.
2. 2. Add 250 g of chicken breast slices and 250 g of chicken breasts to the skillet. Cook until both are browned and cooked through, about 5-7 minutes.
3. 3. Sprinkle 2 tablespoons of corn starch over the meat and stir well. Gradually add 1 cup of chicken broth, stirring to create a light sauce.
4. 4. Add 1 teaspoon of ginger powder and 2 teaspoons of garlic powder to the skillet. Cook for 2 minutes, then remove the ginger and garlic.
5. 5. Stir in 1 tablespoon of sugar and 100 g of sliced water chestnuts. Cook for another 3 minutes.
6. 6. Add 100 g of fresh watercress to the skillet and cook until just wilted, about 1-2 minutes.
7. 7. Serve the stir-fry over 2 cups of quinoa and enjoy.