Tags
beef stock, chicken stir fry, chili garlic sauce, ground chicken, jalapenos, minced garlic, Natural Onion Soup Mix, onion, peppers, rice, soy sauce, worcestershire sauce
Little did I realize that the Chicken Stir Fry I have been making for years is completely Gluten Free! It was such a happy surprise last night as I put this super simple meal together…especially since things have been a little bit hectic here at Doxy’s Headquarters the past few weeks and we’ve been trying to get back to creating recipes! So, here’s the recipe for Doxy’s Gluten Free Chicken Stir Fry. Keep in mind that the measurements on this one are just guidelines. Feel free to adjust things to suit your tastes.
Doxy’s Gluten Free Chicken Stir Fry
- 1.25lbs ground Chicken
- 15 small Red, Orange, and Yellow Peppers, sliced
- 2 Jalapenos, seeded and sliced
- 1 medium Onion, cut in half and sliced
- Olive Oil
- 2 heaping Tablespoons Minced Garlic (the kind from the jar)
- 1.5 cups Beef Stock or Beef Broth
- 1/4 cup Worcestershire Sauce
- 2 Tablespoons low-sodium Soy Sauce
- 1 Tablespoon Chili Garlic Sauce
- 1 packet Doxy’s Natural Onion Soup & Dip Mix
- 2 cups cooked White, Jasmine, or Brown Rice
In a large, high-sided, skillet, cook ground Chicken in a drizzle of Olive Oil until no longer pink. When it’s done, transfer the chicken to a bowl and add another drizzle of Olive Oil to the pan. Add Peppers, Jalapenos, and Onions and saute over medium heat until soft, about 15 minutes, stirring frequently.
When the Pepper Mixture is soft, add cooked Chicken, Minced Garlic, Beef Stock, Worcestershire, Soy Sauce, Chili Garlic Sauce, and Doxy’s Natural Onion Soup & Dip Mix and stir well. Allow to simmer for about 20 minutes – the sauce will begin to reduce and thicken. Stir frequently. Taste and add more Beef Broth, Worcestershire, Soy, etc.
Serve over rice and add more Chili Garlic Sauce, if desired.