Stir-Fried Chicken and Vegetables

I used to love ordering a stir-fried dish at restaurants.  However, this is impossible now that I know MSG and soy cause migraines for me.  Once we had success with a recipe for “Soy Sauce” that didn’t contain these ingredients, I knew we had to keep going and create another stir-fry recipe.  This is now one of my favorites.

Soy Sauce


1 cup broth
2 tsp. molasses
1/2 tsp. ginger
1/4 tsp. garlic powder
1/4 tsp. salt
dash black pepper

Stir all ingredients together and heat in a saucepan.

Stir Fried Chicken and Vegetables

2 chicken breasts, cut into 1 inch pieces
8 carrots
3 c. broccoli florets
3 c. cauliflower florets
1 c. chopped fresh spinach
1 c. wild rice
2 c. broth
1 tsp. garlic powder
1 tsp. oregano
1 tsp. basil
1 tsp. garam masala
1/8 tp. cayenne pepper
4 tsp. coconut sugar (or brown sugar)
1 tsp. olive oil
1 cup “Soy Sauce” from above

  1. Heat broth in a saucepan and add rice.  Cook covered for 45 minutes or until done.
  2. Blend spices and olive oil in a small bowl.
  3. Place chicken in a greased skillet and sprinkle with spice blend.
  4. Fry chicken until 165 degrees and remove from skillet.
  5. Place carrots in skillet with 1/2 of the “Soy Sauce”.  Cover and simmer until carrots are just starting to soften.
  6. Add broccoli and cauliflower and fry until soft (about 10 minutes).  Add “Soy Sauce” as needed.
  7. Add spinach, remaining “Soy Sauce”, and chicken and cook until spinach has wilted.
  8. Serve over rice.

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