Chicken Stir Fry

Adapted from Maria's Food and Nutrition

Ingredients:

Teriyaki Sauce

1 and 2/3 cups wheat free Tamari/Soy sauce

1/3 cup safflower oil

3/4 cup xylitol

12 drops liquid stevia

1 clove garlic, minced

3 green onions, chopped

2 teaspoons freshly grated ginger

Stir Fry

2 - 3 boneless skinless chicken breasts, chopped into bite size pieces

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 and 1/2 cups broccoli, chopped

1 and 1/2 cups bean sprouts

1/2 an onion, chopped

1 head cauliflower, riced in a food processor

Preparation:

Teriyaki Sauce

1.  Combine all ingredients in a small pot and bring to a boil.

2.  Simmer for 30 minutes, then remove from heat and let cool.

3.  Strain through a sieve or cheese cloth and set aside

Stir Fry

1.  In a large saute pan, brown diced chicken in a little sesame or safflower oil.

2.  Turn the heat to high and add all vegetables except for the cauliflower, stirring constantly until all vegetables are cooked through.  Add a few spoonfuls of the teriyaki sauce.

3.  Serve over riced cauliflower and enjoy!  (You can also top with more teriyaki sauce if desired)

Note: For my Teriyaki Sauce, I used Bragg's Liquid Aminos instead of the wheat free soy sauce and I used sesame oil instead of safflower oil.  It tasted good, but the oil separated from the sauce and it was extremely salty, so in this recipe I wrote it the way Maria had it.