Chicken, Spinach And Broccoli Stir Fry

As a man with cerebral palsy, I am always on the search for easy to prepare healthy, gluten free meals. I love the ease and versatility of a stir fry. Adding the green and red peppers enhances the flavor to this stir fry, as well as adds beautiful colors. This dish reheats well for leftovers too.

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Servings: 6

Prep Time: 00:20

Cook Time: 00:20


4 boneless, skinless chicken breast

1 - 2 teaspoons of minced garlic

1 teaspoon of chinese 5 spice

2 tablespoons of gluten free soy sauce

salt and pepper for seasoning

4 cups of broccoli

8 ounces of mushrooms

1/2 seeded green pepper

1/2 seeded red pepper

4 cups of spinach

3 tablespoons of olive oil, divided


1/2 cup cold water

1/2 cup of chicken broth

2 tablespoons of corn starch


1Season chicken breast with salt and pepper.

2Cut the chicken breasts into bite sized pieces and place in a bowl.

3Add the garlic, Chinese 5 spice and soy sauce to the chicken and mix together.

4Let the chicken sit to marinate while you prepare vegetables.

5Heat 2 tablespoons of oil in a wok or large skillet.

6Add the broccoli, peppers and mushrooms to the heated wok. Stir fry 3 – 5 minutes until the broccoli is tender crisp. The peppers and mushrooms should be soft. Remove to a bowl.

7Add the rest of the oil to the wok and add the chicken mixture. Stir and cook until the chicken is no longer pink.

8Whisk together the chicken stock, water, and cornstarch. Add the mixture to the wok and stir until heated and thickened.

9Add the broccoli, peppers and mushrooms to the chicken and heat through.

10Stir in spinach until wilted.

11Serve with rice.

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