Stir-Fry With Chicken
Ingredients:
1 lb Boneless skinless chicken, breast or thigh meat
½ pack extra firm tofu
½ green pepper
5 carrots
1 yellow squash
1 green zucchini squash
6 large mushrooms
1 cup edamames
1/3 cup Bragg Liquid Aminos
1 Tsp. granulated garlic
2 Tbls. spelt flour (OR if you are Gluten-Free, use rice or tapioca flour)
Directions:
1. Chop the first 7 ingredients into similar sizes, combine all the vegetables and tofu in a bowl and set aside.
2. Heat your wok or large nonstick pan over medium high heat. When the pan is hot add the oil and let it heat for a minute then add your chicken.
3. When the chicken begins to turn white add all of the vegetables. Continue to cook for 10 minutes, stirring often. (Remember, it’s called stir-fry not stare-fry)
4. After 10 minutes the vegetables will begin to tenderize, you can now add the edemamies, Liquid Aminos and garlic. Continue cooking for 5 to 10 minutes.
5. When the chicken is tender sprinkle the flour all over and stir. The stir-fry should thicken immediately and you can turn off the heat.
Stir everything one last time to coat it with sauce and serve over rice noodles or whole grain rice.
Serve immediately.