FAILSAFE Maple Chicken Stir Fry
One of the things that I miss most right now are stir fries. There was always one on the menu, and often two if I could swing it. They are easy, super flavorful, and everyone in the house seems to find something in it that they like. And by something, I mean rice and soy sauce. So when I stumbled upon this recipe for quick maple chicken on the Food Intolerance Network site, I knew I had to give it a go.
Some of my favorite things about this FAILSAFE maple chicken stir fry:
- it’s easy
- it’s colorful (especially when using red cabbage)
- it’s crunchy
- it’s stir fry
- it’s delicious
- it’s flexible
- it’s easy … oh, wait.
This recipe can be whatever you want it to be. It’s also a great way to use up some veggies or switch up flavor profiles. We always have green beans, celery, brussels sprouts, and cabbage on hand, so it was an easy choice. Prefer chayote (choko) or rutabaga? Great. Add ‘em in!
I will say that my children weren’t big fans of this one. Not that I’m surprised; they don’t really like much. And both happily ate rice with their favorite toppings (tamari for the little and a little oil and salt for the big). The adults, on the other hand, loved it and went back for seconds. Meaning it was probably a good things that the kids didn’t like it because more for us.
Also, I have a feeling the sauce would make for a good marinade for baked chicken. Just omit the cornstarch (or arrowroot) and bake as you would any other chicken. If you give this a go, please let me know what you think! I’ll probably give it a go myself soon.
Is there anything you miss eating? How have you been able to fill that food hole?
FAILSAFE Maple Chicken Stir Fry
This maple chicken stir fry is as easy as it’s delicious. You may even wonder how it’s possible that this much flavor and color can be FAILSAFE.
To make the sauce:
In a large measuring cup, add cornstarch and 1 tbsp of water. Stir until fully combined. (This is called making a slurry and helps to prevent the cornstarch or arrowroot from clumping, leaving you with a lumpy sauce.)
Pour in your remaining sauce ingredients (water or broth, oil, maple syrup, citric acid, and salt) and stir to combine. Set aside until the end when you add it to your stir fry.
To make the stir fry:
Heat a wok over high heat. Add 1-2 tbsp of canola oil and add chicken. Cook until chicken is no longer pink, about 5-7 minutes. Transfer to a bowl and set aside.
Add an additional tbsp of canola oil and add your veggies to the wok. Stir fry until veggies are crisp tender and bright green. About 5 minutes.
Add chicken back into the wok and heat through. Pour in the sauce and stir to coat. Cook for another 2-3 minutes or until sauce thickens.
Remove from heat and serve atop steamed rice or rice noodles. Can also enjoy plain!
- Amount Per Serving
- Calories 249kcal
This recipe is FAILSAFE, low salicylate, nightshade free, dairy free, gluten free, soy free, and safe for the strict elimination phase of the RPAH Elimination Diet.
I have been using your recipes… thanks a lot for putting them here.
I love the maple stir fry, it’s so yummy!
regards from Jakarta, Indonesia!
I’m so happy to hear that Tanti! xo