Honey-Ginger Chicken Stir-Fry

This tasty stir-fry is one we enjoy often. It is quick and easy to put together and ready in about 30 minutes.

INGREDIENTS

1 pound boneless skinless chicken breast, chopped

1 (227ml) can sliced water chestnuts

2 stalks celery, chopped

1 bell pepper seeded and chopped

4 green onions, chopped, white and green parts keeping green parts for garnish

8 ounces mushrooms, chopped

4 ounces broccoli florets

4 jarred oil packed fillets of anchovies

2 tablespoons anchovy oil from jarred anchovies

Sauce

2 tablespoons honey

2 tablespoons GF soy sauce

1 tablespoon jarred minced ginger

1 tablespoon fresh squeezed lime juice

1 tablespoon cornstarch

1 teaspoon toasted sesame oil

1/2 teaspoon Sriracha sauce

Pinch red pepper flakes, optional

DIRECTIONS

In a wok or large skillet, bring the oil and anchovies to medium-high heat; break the anchovies up with the back of a wooden spoon turning it into a paste.

Add the chicken pieces and cook for a couple of minutes, until outside is white.

Add the vegetables and cook until vegetables are tender but crisp, about 10 minutes. (If this starts to stick, add a bit of water)

Meanwhile whisk together the sauce ingredients.

When vegetables and chicken are cooked, add the sauce and stir to coat.

Serve with rice or rice noodles and sprinkle with the green parts of onions.

Enjoy!

 *Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.