Part 1: The Hearty Gluten-Free Chicken & Veggie Stir Fry

This is my "I need dinner, like, five minutes ago" recipe. It's super versatile, packed with veggies, and always a winner. Plus, it's a fantastic way to clean out the fridge!

Ingredients:

• 1 tablespoon olive oil (or avocado oil)
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup carrots, thinly sliced
• 1/2 cup gluten-free soy sauce (or tamari for even more depth of flavor)
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 1/2 teaspoon red pepper flakes (optional, for a little heat!)
• 2 tablespoons cornstarch (or arrowroot powder)
• Cooked rice or gluten-free quinoa, for serving (optional)
• Sesame seeds, for garnish (optional)

Instructions:

1. Prep the Wok (or Large Skillet): Heat the olive oil in a large skillet or wok over medium-high heat. Make sure your pan is nice and hot before adding the chicken—this will help you get a good sear!
2. Cook the Chicken: Add the chicken pieces to the hot pan and cook until they're no longer pink, and lightly browned making sure not to overcrowd which will impact the sear. Remove the chicken from the pan and set aside.
3. Sauté the Veggies: Add the sliced onion to the skillet and cook until softened, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant then toss in the bell peppers, broccoli, and carrots, and sauté until slightly tender, but still crisp, about 5-7 minutes. This gives a nice texture to the dish so don't over cook your veggies!
4. Whisk the Sauce: While the veggies are cooking, prepare your stir-fry sauce in a small bowl. Whisk together the gluten-free soy sauce (or tamari), honey (or maple syrup), rice vinegar, grated ginger, and red pepper flakes (if using). Set aside.
5. Return Chicken to Pan: Add the cooked chicken back to the skillet with the veggies.
6. Thicken the Sauce: In another small bowl, mix the cornstarch (or arrowroot powder) with 1-2 tablespoons of cold water to form a slurry. This will help thicken the sauce nicely.
7. Stir and Simmer: Pour the soy sauce mixture over the chicken and vegetables. Then, pour in the cornstarch slurry and stir everything to combine. Let the sauce simmer for 2-3 minutes, until it has thickened beautifully. It should coat all of the chicken and veggies.
8. Serve it Up: Serve your delicious chicken and veggie stir fry hot over cooked rice or gluten-free quinoa, if desired. Sprinkle with sesame seeds for an extra touch of flavor and presentation.

Part 2: Speedy Gluten-Free Shrimp Scampi with Zucchini Noodles

When you crave something bright, light, and utterly scrumptious, this is it. Swapping pasta for zucchini noodles keeps things gluten-free, healthy, and still completely satisfying.

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• 1/4 cup dry white wine (such as Pinot Grigio) –(feel free to use chicken broth if you want to omit the wine)
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 tablespoons butter (or dairy-free alternative)
• 1 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 4 medium zucchini, spiralized into noodles (or approximately 4 cups)

Instructions:

1. Prep the Pan: Heat olive oil in a large skillet over medium heat.
2. Sauté the Garlic: Add the minced garlic to the skillet and cook for about a minute until it's fragrant—make sure not to burn it, or it will become bitter!
3. Cook the Shrimp: Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Be careful not to overcook them as they become tough, you want tender juicy shrimp!
4. Deglaze with Wine: Pour the white wine into the skillet (or chicken broth) and let it bubble for about a minute, allowing some of it to evaporate and soak up all the flavors.
5. Create the Scampi Sauce: Stir in lemon juice, parsley, and butter into the skillet with the shrimp. Cook until the butter melts and creates a rich sauce. Add the red pepper flakes if you'd like some heat. Season with salt and pepper to taste.
6. Add the Zucchini Noodles: Add the spiralized zucchini noodles to the skillet with the sauce and toss gently to combine. Cook for 2-3 minutes until the noodles are just tender (they should still have a slight bite). Do not overcook them or they will turn to mush.
7. Serve Hot: Serve the shrimp scampi with zucchini noodles immediately, garnished with any extra parsley or red pepper flakes if you like.

Tips & Tricks for Gluten-Free Feasts:

• Don't be afraid to experiment with flours. Gluten-free flours have come a long way, and blending different types, such as rice flour, almond flour, or tapioca flour can create different textures. For stews and sauces, arrowroot powder or cornstarch is an excellent thickener.
• Embrace your veggies. These recipes are easily adaptable. Feel free to add your favorite vegetables based on what you have, what's in season, and what you enjoy.
• Fresh is best. Using fresh herbs and citrus always elevates a dish. Don't skimp on fresh parsley, garlic, and lemon juice. They will make a HUGE difference in your overall flavor.
• Spice it up! Add a pinch of red pepper flakes for a little kick, or feel free to experiment with other spices based on your preference.
• Leftovers for Lunch: Both the stir fry and shrimp scampi make fantastic leftovers for lunch the next day. They are just as good, if not better, the day after!