This stir fry chicken is all Scarlett O’Hara’s fault. Let me explain.
If there is one thing that my family loves, it’s movies, especially the classics. I remember my mom and grandmother talking about their favorite films when I was a child. Of course, back then movie theaters rarely showed re-runs of older films so I never got a chance to see them until Turner Classic Movies (TCM) began showing them on cable T.V. in the mid 1990s. My family loves watching these classics together (since we are seeing them for the first time, they seem like new movies) and looking up the biographies of the actors to learn more about their lives off the screen. I guess you would say we are film buffs.
Last week we had the opportunity to see Gone With The Wind at our local movie theatre. For myself and the kids, it was our first time seeing the film on the big screen. My husband remembers seeing it in his neighborhood theatre back in 1967 when he was in grade school. He had been amazed and couldn’t wait to share this experience with us.
TCM released this special showing in honor of the epic film’s 75th anniversary celebration. It had been fully remastered with a specially produced introduction by TCM host Robert Osborne. Watching the sizzling romance between Rhett Butler (Clark Gable) and Scarlett O’Hara (Vivien Leigh) unfold with all the amazing sets, special effects, beautiful costumes and memorable lines, kept us riveted the entire time. I always feel a little more hopeful after seeing this film. Don’t you?
Gluten? Ha! ”As God is my witness, I’ll never be hungry again.” Worries? “I can’t think about that right now. If I do, I’ll go crazy. I’ll think about that tomorrow.”
But show time was 7:00 which is our usual dinnertime, and we had a tight schedule. We planned to pick up my older son at the train station (even though he has moved out, he wasn’t going to miss joining us for this event). Above all, we wanted to arrive at the theatre early enough to get good seats and warm buttered popcorn.
I had to get a quick dinner on the table early because we wouldn’t be getting out of the theatre until 11:00. It’s a four-hour film.
This one-pot stir fry chicken would be nourishing and quick with lots of vegetables, gluten free tamari sauce, and tender chicken. I would only have to marinate the chicken for 15 minutes and could easily serve it over rice from the previous night’s Chinese take-out. How convenient.
Frankly, my dear, this simple stir-fry hit the spot. I think Scarlett and Rhett would have approved. Here is the recipe for the next time you need a meal in a snap.
Love an easy stir-fry? Try these recipes
Savory chicken stir-fry with spinach, mushroom, and tomatoes: This savory chicken stir fry is flavored with a beautiful medley of Indian spices.
Keto low carb fried cabbage and knockwurst: With only 6 ingredients, this healthy and satisfying dish is a quick weeknight dinner or an easy meal to prep for grab-and-go lunches.
One pot paleo stir-fry: marinated chicken with kale, broccoli and sweet potatoes in a beautiful white wine lemon butter sauce. So flavorful. So perfect.
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Gluten Free Stir Fry Chicken
- Combine gf tamari sauce, stevia, and gf flour in a small bowl and stir until smooth. Add garlic, and pour over chicken to marinate. Cover and refrigerate for 15 minutes.
- Heat oil over a medium high heat in your wok or large skillet. Add broccoli, carrots, and onion.
- Cook and stir until tender, about 5 minutes. Remove vegetables and set aside.
- Remove chicken from marinade, reserving marinade.
- Heat 1 more tablespoon of oil in wok over medium-high heat. Cook and stir chicken, about 2 minutes per side. Bite-size pieces of chicken cook very quickly.
- Return vegetables and reserved marinade and bring to a boil.
- Continue to cook about 5 more minutes. Serve over rice.
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