Good For You Gluten Free
Living the healthy, gluten-free life
October 14, 2015
Enjoy this wonderful and easy recipe for Gluten Free Chicken with Light Asian Brown Sauce.
1-2 tablespoons sesame oil (or vegetable oil will work too)
2 lbs of boneless, skinless chicken breasts (organic if possible) diced into 1 inch pieces - dry
2 tablespoons cornstarch, divided
2 red peppers, diced into 1 inch pieces
1 zucchini, diced into 1 inch pieces
Salt and pepper to taste
3 tablespoons tamari sauce (gluten free)
2 tablespoon rice wine vinegar
2 teaspoons BBQ sauce (gluten free)
Dash of Chinese 5 Spice (omit if you don't have)
1 tablespoon chili garlic sauce
1 tablespoon of fresh grated ginger or 1 teaspoon ground ginger
2 teaspoons sugar
2 garlic cloves, minced
2 tablespoons water
2-4 scallions, sliced thin into small pieces
Rice Ramen, cooked as directed (I use Rice Ramen by Lotus Foods. It's made with two ingredients, brown rice and millet (whole grains!), making it high in fiber and protein)
Prepare sauce by combining tamari, vinegar, BBQ sauce, Chinese 5 Spice, chili sauce, ginger, sugar and garlic. Set aside.
Prepare cornstarch slurry of 1 tablespoon cornstarch + 2 tablespoons water. Set aside.
Coat chicken with 1 tablespoon of cornstarch (use a ziptop baggie or simply massage chicken to coat in a bowl - make sure chicken is dry before coating with cornstarch)
Heat a large pan with sesame oil over high to medium-high heat. Once pan is hot, add chicken and cook until cooked through, stirring occasionally, about 4-5 minutes.
Add peppers and zucchini (and any other vegetables you like). Cook for another 2 minutes until vegetables softened but are not mealy.
Combine cornstarch slurry with sauce. Mix well and pour into pan. Bring it to a boil and stir well until chicken and vegetables are covered. Add salt, pepper and additional tamari to taste.
Serve over Rice Ramen and top with scallions and sesame seeds (optional).