You'll need:

2 1/2 to 3 cups cooked brown rice- put the rice on while you prepare the stir-fry

For the stir-fry:
2 tablespoons canola oil
1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild)
1 tablespoon fresh ginger, grated
1 red onion, sliced or diced, as you like it
4 cloves of garlic, minced
2-3 cups chicken pieces- if using raw chicken, take proper handling precautions
2 cups broccoli florets
1 large red bell pepper, cored, sliced thinly
2 medium carrots, cut into matchsticks
2 cups thinly shredded cabbage (save time and use bagged slaw)

For the sauce combine:
1 1/2 cups hot gluten-free chicken broth
4-5 tablespoons smooth natural peanut butter (sugar-free, of course)
1 tablespoon wheat-free Tamari sauce or balsamic vinegar for soy-free
Juice from one fresh lime
Pinch of spicy red pepper flakes, for extra heat, to taste

Read more: http://glutenfreegoddess.blogspot.com/2006/01/pean...