Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken breast
  • 1/2 tsp baking soda
  • 1/2 cup chicken broth (low sodium)
  • 1 tbsp extra virgin olive oil
  • 1 1/2 cup celery (sliced)
  • 1 red bell pepper (sliced)
  • 1/2 cup carrots (sliced)
  • 2 tbsp garlic (minced)
  • 3 green onions (diced)
  • black pepper to taste
  • 8 oz water chestnuts (sliced)
  • 8 oz bamboo shoots
  • 1/2 cup brown rice (dry)
  • 1 tbsp arrowroot powder (or cornstarch)
  • 1/4 cup coconut aminos (or gluten free soy sauce)
  • 1 tbsp gluten free oyster sauce
  • 1 tbsp Shaoxing cooking wine
  • 1 tsp ground ginger

Instruction

  • Cut the chicken into 1-inch pieces and place in a bowl. Add the baking soda and using your fingers, mix the baking soda with the chicken. Set aside for the meat to tenderize at room temperature.
  • Heat a large wok or skillet to medium-high heat. Add the vegetable broth with olive oil, garlic, celery, carrots and red bell peppers. Cook 5-6 minutes then stirring frequently. Watch the veggies to ensure they do not stick. Add more broth as needed to keep them moist and cooking.
  • Rinse the chicken and pat it dry with papertowels then add it to the wok with the veggies adding the black pepper. Stir, reduce heat to medium and cook another 7 minutes or until cooked through.
  • While the chicken cooks, prepare the brown rice according to the package instructions and prepare the sauce in a small bowl.
  • Once the chicken is cooked, add the sauce to the pan with the drained bamboo shoots and sliced water chestnuts. Stir to combine and reduce the heat to medium-low cooking another 3-4 minutes.
  • Serve immediately with brown rice. Store in the refrigerator up to 5 days.