Instead of using a gluten-free alternative to soy sauce when I make stir-frys, I sometimes decide to skip it altogether. This is one of my favorite gluten-free stir-frys and it does not require any substitutions! All of the ingredients are naturally gluten-free. I love the combination of orange, ginger, and sweet peppers in this dish. I vary the vegetables and alter what I serve it over. I have been on a spaghetti squash kick lately and was pleased that the sweet flavor of the squash blended well with the other ingredients.
2/3 cup orange juice
2 teaspoon cornstarch
1 – 2 tablespoons olive oil
1 tablespoon grated ginger root
1/2 cup yellow peppers, diced
2 cups coined carrots
2 cups broccoli flowerets
1 cup sliced zucchini
1 – 2 cups cooked chicken, cubed
1/4 C sliced almonds or chopped walnuts (optional)
Cooked Spaghetti Squash Noodles
Mix orange juice and cornstarch in a small bowl. Set aside.
Preheat wok or skillet over high heat. Add oil. Stir fry ginger root and peppers in hot oil for 20 – 30 seconds (be careful not to burn). Add Carrots and stir-fry for 1 minute. Add broccoli and zucchini and stir-fry to 4 minutes. Add chicken and nuts. Stir-fry for 1 minute. Push vegetables and chicken to the side of the pan. Pour sauce in the center of the wok. Stir continuously until thick and bubbly. Mix vegetables and chicken with sauce and stir until completely coated.
Serve over spaghetti squash noodles, cooked rice or quinoa.
What is your favorite gluten-free stir-fry?