I blogged last March about a stir fry recipe I had created that was gluten-free, and top 8 free. Today, when confronted by my dear husband about a chinese meal, I dug it up again. It did not disappoint.

Easy and Healthy Stir-Free Top 8 Free

2 boneless skinless chicken breasts

1 Cup Orange Juice

1 Tbsp Corn or Tapioca Starch

2 tbsp Ginger

1 tbsp Garlic

1 tsp Sugar (can omit)

Salt

1 Medium Red Bell Pepper

1 Cup Snow Peas

1 Medium onion halved and sliced

1 Can of Roland Water Chestnuts in water sliced (these are NOT a nut!)

2 – 3 small green onions

1 Tbsp Cilantro

1 Cup Brown Basmati Rice cooked in rice cooker

Mix the orange juice, sugar, if using, 1 tbsp ginger, salt and corn starch. Add the diced chicken and let it sit out of the fridge for 30 minutes, or in the fridge for a few hours.

Mince the ginger and the garlic, or alternatively use a garlic press.

Cut the onion by slicing it in half, then slice it into  half moons.

Rinse, then remove the seeds from the red bell pepper. Then, slice the red bell pepper into half moons.

Prepare the snow peas by cutting off the pointed end. You may slice them in half if you like, or, I like to keep them whole.

Clean the green onions by running them under cold water and taking off any tough outer stems. Then, cut the fuzzy end off :) and slice both white and green parts of the onion. Place in a ramekin and set aside.

Clean and dry the cilantro.

Add olive oil, and heat a wok or other pan until hot, but not smoking. Add the chicken and the orange juice mixture to the pan and saute until the chicken turns white and all sides appear to be cooked – about 3 minutes. Then, place it into a bowl to rest.

Add a tad more olive oil to the same pan and sear the onion, garlic and the remaining tbsp of ginger for about 2 minutes. Then add the snow peas and the red bell peppers. Keep stirring until the veggies soften a bit. Then, add back the chicken and juice into the pan, add cracked red pepper and a dash of salt and stir as the mixture thickens and begins to cook down, about 3 minutes. With about a minute to go, add the water chestnuts, scallions and cilantro.

Serve over brown rice.

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