Wednesday Wisdom is a series of posts with helpful ideas for getting started with being gluten-free, easy meal ideas and lifestyle thoughts from myself and my gluten-free friends. This week’s post is from Jen Cafferty from the Gluten & Allergen Free Expo.
When it comes to quick and easy dinners, one of my favorite things to make is stir-fry. Asian stir-fry is already really easy to make and I have even simplified this chicken recipe more by using chicken nuggets. I know that may sound gross, but the reality is that you are ultimately just frying some chicken with your vegetables and adding sauce, so why not start out with pre-fried chicken – the nuggets!
- 1 pound package chicken nuggets (we use Allergen Free Foods or Bell & Evans)
- 1Tablespoons oil
- 1 cup San-J orange sauce
- a few splashes sriracha chile sauce (I like the bottle with the rooster on it)
- 3 cups shredded cabbage (you can use a bag that was chopped for cole slaw)
- 4 green onions, sliced (use the whites and greens)
- 1 cup broccoli florets, cut into small pieces (you might want to heat them in the microwave for a minute to soften them)
- 1 red pepper, sliced
- any other veggies you love
- cooked white or brown rice
- Bake the chicken nuggets as suggested on the package. Once cooked, remove them from the oven and cut them into 1″ pieces.
- Heat a large skillet over medium heat. Add the oil.
- Add the vegetables to the skillet and saute for about 5 minutes until they are heated through and reduced slightly. Once the veggies are cooked, add the to the pan.
- Pour the orange sauce over the mixture and add a splash or two of the chili sauce. Stir to combine.
- Serve over white or brown rice or gluten-free noodles.