Food & Recipes

For the stir-fry combine:

2 tablespoons canola oil
1 tablespoon red or green Thai Kitchen curry paste -- hot or mild, to taste (start with less if you prefer it mild)
1 tablespoon fresh ginger, grated
1 red onion, sliced or diced, as you like it
4 cloves of garlic, minced
2-3 cups chicken pieces- if using uncooked chicken, take proper handling precautions
2 cups broccoli florets
1 large red bell pepper, cored, sliced thinly
2 medium carrots, cut into matchsticks
2 cups thinly shredded cabbage (save time and use bagged slaw)

For the sauce combine:

1 1/2 cups hot gluten-free chicken broth
4-5 tablespoons smooth natural peanut butter (sugar-free, of course)
1 tablespoon wheat-free Tamari sauce or balsamic vinegar for soy-free
Juice from one fresh lime
Pinch of spicy red pepper flakes, for extra heat, to taste

1. When the rice is almost done, heat the oil over medium-high heat in a wok (or large deep sided skillet) and stir in the curry paste and ginger; cook for a minute to infuse the oil. Add in the onion and cook for 5 minutes, till softened. Add the garlic and chicken and stir-fry briefly till it starts to turn a bit golden. Toss in the veggies and do some more stirring.
2. After a minute or two, add the peanut sauce and continue to stir and cook until the chicken is done and the veggies are tender-crisp. Don't overcook -- stir-fried veggies are best with a fresh, slightly crisp bite -- but you know that, right? Fluff the rice and divide between 4 warmed bowls. Spoon the peanut chicken and vegetables on top.