Is there an easier way to pack veggies and flavour into a dinner than with stir fry? Enjoy this easy weeknight meal served over rice. Pack it with all the veggies you want.

Ingredients

• 1 tbsp sesame oil
• 1 chicken breast, sliced
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, pressed
• 2 inches ginger, peeled and finely minced
• 3 cups mixed vegetables
• 1 can of water chestnuts drained
• 1/3 cup gluten free soy sauce (or coconut aminos)
• 1.5 tbsp sugar (or molasses)
• 1 tbsp rice vinegar
• 1/4 tsp chili flakes (optional)
• 1/4 cup water (or pineapple juice)
• 1 tbsp corn starch (or tapioca flour)
• 2 green onions, sliced
• 1 tbsp sesame seeds
• Red chilli flakes
• Rice for serving

Directions

1. Heat 1 tbsp sesame oil in large skillet or wok
2. Add chicken breast and cook until done
3. Add bell pepper, onion, garlic and ginger, saute for a couple minutes
4. Add the rest of the mixed vegetables and drained jar of water chestnuts
5. Add soy sauce, sugar, rice vinegar, cover and bring to a simmer
6. Make a slurry of water and corn starch making sure all flour is mixed
7. Add to the stirfry, mix in, set heat to low, and allow sauce to thicken
8. Serve over rice topped with green onion, sesame seeds, and red chili flakes

Tips

• If you would prefer to use jarred teriyaki sauce, be sure to read ingredients closely to make sure there are no gluten containing ingredients. In this case omit: 2 inches ginger, 1/3 cup gluten free soy sauce, 2 tbsp sugar, 1 tbsp rice vinegar, 1/4 cup water (or pineapple juice), and 1 tbsp corn starch
• VH brand teriyaki sauce is gluten free, Naked & Saucy brand has a teriyaki sauce that is gluten, soy, dairy, and msg free for those on a restricted diet.