Gluten-Free Stir-Fried Chicken with Snow Peas and Mushrooms

I like to stir-fry because it is fast and easy to accomplish. With just a few ingredients, the stir-fried dish is done. This is also a dish for one who lives with celiac disease. Just use salt and gluten-free soy sauce to make stir-fry sauce at home. Others can buy ready-made stir-fry sauces that are now available to all grocery stores. Life is too fast these days and it is becoming dizzying to catch up with it. Therefore, if possible, cooking should be fast and compact but can still produce delicious and healthy meals, and this recipe proves it can be done.

Ingredients:
6 oz. chicken breast or thigh, sliced
1/4 tsp salt
1 tsp sesame oil
1 tsp cornstarch
1 tsp cooking wine
Vegetables:
4 oz. fresh mushrooms, sliced
1/2 lb. snow peas, ends trimmed and washed
4 green onions, cut into 2 inch lengths (separate the white and green)
1 garlic clove, minced
1 tsp fresh mined ginger

Stir-fry sauce ingredients:
1/4 cup chicken broth or water
1 tbs lime juice
1 tsp salt
2 tbs soy sauce
1 tsp sugar or honey
Other ingredient:
2 tsp peanut oil for cooking

Cooked rice to serve
 
Directions:
Place chicken in a mixing bowl. Add salt, sesame oil, cornstarch, and cooking wine. Stir well and marinate for few hours. Drain and reserve the marinade.

Heat 1 tsp of oil in wok over medium-high heat. Add chicken, Cook chicken until brown or no longer pink. Remove on a plate.

Add another tsp of oil in a wok. Add mushroom, ginger, garlic, and the white part of onions.

 Stir and cook for 2 minutes or until fragrant. Stir in snow peas and sauce.

Cook for 1 minute or until the vegetables are tender and crisp. Return chicken back to join with vegetables. Make a quick stir and add green onions. Cook through and serve with cooked rice.