One of the biggest challenges I came across when I switched to eating gluten free 10+ years ago was taking a wheat-filled recipe and giving it a gluten free makeover. Even though it was and is still challenging, there are so many good things that come out of this adventure; one of them is learning about the healing properties of different foods. Convenience is nice, but when you take a recipe and make it from scratch, such as my stir fry sauce below, it’s amazing how much you learn about all the different ingredients and how they work together.
In the dish below, I’d like to highlight garlic’s healing properties. Even though it’s a physically small contribution to the stir fry recipe, garlic packs a big punch. Not only is garlic a natural antibiotic warding off and healing infections, it’s also known to have anti-cancer properties, help our hearts by healing and preventing cardiovascular disease, preventing metabolic disease, regulating blood sugar, and scaring off vampires (just kidding… wanted to make sure you’re paying attention 🙂 ). The list goes on and on about garlic; definitely making my own personal list of super foods I like to cook with weekly in my dishes.
Shrimp & Chicken Stir Fry with Homemade Sauce on Rice Noodles
- 6 ounces raw medium-sized shrimp; deveined, tail and shell off, rinsed and pat dry
- 1 medium chicken breast – sliced thin
- 3 large garlic cloves, peeled and minced
- 1/2 cup gluten free soy sauce (Kikkoman Gluten-Free Soy Sauce)
- 2/3 cup water
- 2 tablespoons sesame oil, separated
- 1 tablespoon olive oil
- 1/4 cup dark brown sugar
- 1 tablespoon honey
- 7 ounces mushrooms, white
- 8 ounce can water chestnuts
- 16 ounce bag frozen stir fry veggies
- 1/2 large red onion, sliced into thin, long slices
- Package of Thai Kitchen Gluten-Free Thin Rice NoodlesEdit
- 2 tablespoons Argo 100% Pure Corn Starch
- Prepare stir fry sauce: in medium-sized bowl combine soy sauce, water, brown sugar, 1 tablespoon sesame oil, garlic, and honey. Mix well (work garlic juices out by smooshing it against the side of the bowl with spoon). Set aside.
- In medium-sized wok (my favorite is the Cuisinart wok – Cuisinart Chef’s Classic Stainless 14-Inch Wok) heat 1 tablespoon sesame oil on medium heat – saute onion until soft. Add veggies, 1/3 cup of prepared sauce. Cover, turn heat to low-medium, and let cook for about 10 minutes, or until veggies are almost soft, still a little crisp.
- While veggies are cooking, prepare chicken. In separate pan, heat 1 tablespoon olive oil on medium to high heat. Saute chicken for about 5-7 minutes (if sliced very thin chicken will cook quick. Chicken shouldn’t be completely done as it will cook for few more minutes with veggies). Set aside.
- Prepare noodles according to box instruction and set aside. Be sure to shake out extra water from noodles so it won’t dilute your sauce.
- Once veggies are done to desired tenderness, remove cover from wok and add shrimp, remainder of sauce, and chicken. Cook in wok for another 3-5 minutes, or until shrimp are cooked (shrimp will no longer be pink and tails will curl in).
- Turn up heat to medium-high, mix in corn starch, and let thicken – about 1-2 minutes. Remove from heat and let rest.
- Spoon noodles in bowls and top with stir fry.
*I used frozen veggies for convenience, but substituting fresh veggies is even tastier! Just adjust your cooking time and check your veggies for crispness. Cooking the shrimp at the end with the veggies vs separate adds flavor to the sauce while they cook.