The sauce in this recipe calls for amaranth to replace wheat flour or cornstarch as its thickener, rice noodles to replace wheat or egg noodles, and wheat-free tamari. Any type of meat or soyfood will taste good in this dish, although chicken is especially pleasing.
Prep Time: 15 minutes
Cooking Time: 25 minutes
1 cup cubed boneless, skinless chicken breast
2 cups broccoli, chopped
1 cup snow peas
1 cup baby corn, chopped into 1/2-inch pieces
1 tablespoon minced garlic
2 tablespoons wok oil
1 package rice sticks (rice noodles)
1. Heat oil in a wok or large frying pan to medium-high. Add garlic and sauté for 3 minutes. Add chicken and sauté until it is no longer pink, stirring often to avoid burning. Stir in vegetables and cook until tender (about 5 to 10 minutes). Stir in sauce and let cook until it starts to thicken. Serve over rice noodles cooked according to package instructions.
1/4 cup wheat-free tamari
1/4 cup dry cooking sherry
1 cup cold water
3 tablespoons amaranth flour
1. Mix together tamari, sherry and water. Whisk in flour until well blended.