Category: Asian Inspired

Gluten Free Asian Chicken Wings

Move over BBQ, these Asian inspired chicken wings are incredible!  Sticky and sweet, you’ll want to double or triple the recipe because these wings are addictive!

The preparation begins with a coating of cornstarch and egg.  The wings are then quickly pan fried and drizzled with a sticky sweet syrup and baked in the oven.  Yes, it is a bit labor intensive but oh my goodness!  I could not stop eating them!

Are Asian condiments gluten free?

This is an area where you have to be careful.  While many Asian condiments are gluten free, others like soy sauce are not.  Generally, I recommend looking for the gluten free label and if you’re not sure check the manufacturer website.

This small batch (1-½ lbs. wings) would be a nice appetizer or small plate.  Throw in a salad and side and make it a meal.  Or quadruple the recipe and have a party 😋

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Ingredients:

Preparation:

Arrange the wings on a baking sheet and sprinkle both sides with ginger and garlic powder.  Cover and refrigerate for 1 hour.

Whisk together the sugar, mirin, ketchup, tamari and chicken broth in a small saucepan.  Add a pinch of salt.  Bring the mixture to a simmer, whisking frequently then cover and set aside.

Set up 2 breading trays, one with the cornstarch and the other with 2 beaten eggs.  Heat a large nonstick skillet with enough canola oil to coat the surface completely.

Dredge the wings in the cornstarch, then dip in the beaten eggs.  Add to the hot skillet, leaving space in between (fry them in batches if needed).  Turn the wings to get a crust on all sides.

Mist a casserole dish with cooking spray.  As the wings finish cooking, arrange them in a single layer.  Preheat the oven to 350º.

Spoon the sauce evenly over the wings and bake for one hour, turning halfway through.

Serve hot, spooning a little of the pan juices over the wings.

I made these for game day, SO good!

I could have eaten the entire batch, but I restrained myself and saved some for lunch the next day.  They were just as good reheated in the microwave!

Notes ♪♫ Mirin is a sweet rice cooking wine that can be found with other Asian condiments at your local market.  I like Eden brand premium mirin, for its authentic, quality ingredients that are gluten free, low sodium and contain no added sugar or syrup.  As a bonus, it is fermented from Lundberg organic rice, one of my favorites!

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Hoisin Pork Tenderloin with Fried Rice

One of the things I miss most since my Celiac diagnosis is Chinese takeout.  Oh, how I loved those noodles, veggies and fried rice!

At first glance you might think that many of these dishes are gluten free, but did you know that soy sauce contains gluten?  It’s true, traditional soy sauce is fermented with wheat, so it is off limits on the gluten free diet.

Fortunately, there are gluten free alternatives.  For my Asian inspired dishes, I often use San-J Tamari in place of regular soy sauce.  It’s brewed with soybeans and no wheat.

For those who need to be mindful of salt intake, Coconut Aminos can be a lower sodium alternative to gluten free soy sauce or tamari.  It has that umami flavor profile, but with less salt.

Another favorite condiment, Hoisin Sauce can also be found in the Asian aisle in most markets.  It’s sweeter and much thicker than soy sauce and can be used for glazing and dipping.  In this recipe, I use all of these condiments to create a sweet and savory flavor profile.

I was featured at the senior salon pit stop

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4 servings

Ingredients:

  • 1 cup uncooked long grain white rice
  • 2 cups water
  • 1/2 tsp. salt
  • 14.4 oz. bag frozen stir fry vegetables (or fresh veggie combo of your choice)
  • 1 lb. pork tenderloin
  • salt and pepper
  • garlic powder
  • ginger powder
  • 1 egg
  • 1 tbsp. water
  • olive oil
  • sesame oil
  • cooking spray
  • gluten free Hoisin sauce
  • gluten free Tamari, or Coconut Aminos
  • fresh scallions for garnish
  • sesame seeds for garnish

Preparation:

Cook the rice according to package directions and set aside to cool.  This step can be done ahead, in fact the rice works better in this recipe if it has been cooked in advance and refrigerated.

While the rice cooks, prep all the vegetables.  Using a frozen stir fry blend like this one is a real time saver.

I did think the veggies were a bit large for fried rice, so I cut them into smaller pieces.  Season the veggies with salt and pepper to taste.  Sprinkle with garlic and ginger powder and leave them out to defrost.

Preheat the oven to 375º.  Arrange the tenderloin on a foil lined baking sheet.  Sprinkle both sides with salt, pepper, garlic powder and ginger.

Insert an oven safe thermometer in the thickest part of the tenderloin and roast until it reaches 120º.  Brush the roast with hoisin sauce and return to the oven until the internal temperature reaches 140º.  When the meat is done, let it rest for 10 minutes.

For the rice, heat a large nonstick skillet over medium low and mist with cooking spray (I like Bertolli because it doesn’t damage my nonstick pans).  Whisk the egg with 1 tbsp. water and scramble.  Crumble the egg and set aside.

Next, add a little olive oil to the skillet with the veggies.  Drizzle with just a little sesame oil, and sprinkle salt, pepper, garlic and ginger.  When cooked through, add a few shakes of Tamari or Coconut Aminos.

Add the cooked rice and egg back to the skillet, with more sesame oil, Tamari and/or coconut aminos.  The amount you add is up to you, just taste as you go.

To plate, transfer the fried rice to a serving dish.  Slice the tenderloin and arrange it over the rice.  Drizzle hoisin sauce over the pork, and garnish with scallions and sesame seeds.

This Asian inspired dish is better than any restaurant! It has all the flavors that you have been missing, minus the gluten!  Everyone in your family will love it!

Notes ♪♫ Gluten free Asian condiments can be found in most markets and online.  Some of my favorite brands are San J, Sun Luck, and Coconut Secret.  Always look for the gluten free label, as some brands will have both a regular and gluten free version of the same product.

Originally posted 10/21/2019   *   Updated and rephotographed 11/20/2024

Gluten Free Spinach and Prosciutto Focaccia

Look at this beautiful Focaccia Bread, filled with baby spinach leaves and prosciutto!  It is a meal in itself, great for breakfast, lunches and snacking.  Learn how to make it here with step-by-step instructions.

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I’m really excited to share this recipe with you, because I made it with the new Pizza Crust Mix from Better Batter.  Yes, it’s a pizza crust mix, but this versatile new product is all that and so much more!

Use my Promo Code MGFC30 for 30% off!

Ingredients:

  • 1 bag (1 lb.) Better Batter Pizza Crust Mix
  • 1 packet (2-1/4 tsp.) instant yeast
  • 1 tsp. honey
  • 1-1/2 cups warm water
  • 1/4 cup garlic infused olive oil (see notes)
  • 1 cup baby spinach leaves, stems removed
  • 1 cup thinly sliced prosciutto, torn into pieces
  • coarse salt
  • 1 tsp. chopped fresh rosemary leaves
  • pinch (or more) of red pepper flakes

Preparation:

Whisk together the water, honey, yeast and 1 tbsp. olive oil in the bowl of a stand mixer and let it sit for 10 minutes.  Next add the pizza crust mix and combine on low speed with the paddle attachment.  Increase the speed and mix for 5 minutes to form a smooth dough.

Coat a large bowl with 1-2 tbsp. of the infused olive oil and use a stiff spatula to scrape the dough into the bowl.  Turn the dough to coat with oil.  Cover the bowl with plastic wrap and let the dough rise for 30 minutes.

Turn the dough out onto an oiled cutting board.  With oiled hands, stretch and pat the dough into an oval and roll to 1-1/2″ thick.  Top with half of the spinach and prosciutto.

Fold the dough over letter style.

Carefully roll the dough into an oval shape and spread with the remaining spinach and prosciutto.  Fold it up again, then turn seam side down and shape into a round.

Place the shaped dough into an oiled 8 x 8″ square pan and pat it down to flatten slightly.  Cover and set aside to rise again for 25 minutes.  Place a baking stone in the oven and preheat to 400º.

Now use oiled fingers to press dimples into the dough.  Brush the top liberally with the remaining infused oil, sprinkle with coarse salt and chopped fresh rosemary.

Bake for 45 minutes or until the internal temperature reaches 210º.  During the last 10 minutes of baking, remove the focaccia from the pan and bake directly on the pizza stone.

Remove from the oven and cool on a rack for about 1 hour and serve warm.

Slice the focaccia into squares for serving.  You can see the prosciutto and spinach in every slice!

I hope you’ve enjoyed today’s bake and that you will try the new Pizza Crust Mix from Better Batter.  Remember, when you shop Better Batter, use my Code MGFC30 at checkout for 30% off full price!

Notes ♪♫ The day before I baked this loaf, I set aside 1/2 cup of olive oil and added 2 garlic cloves and a sprig of fresh rosemary.  The infused oil adds another layer of flavor to the bread dough and is great for dipping.

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Gluten Free Teriyaki Chicken with Grilled Pineapple

Summer has arrived, and I’m welcoming the season with this beautiful platter of Gluten Free Teriyaki Chicken and Pineapple, served with rice and seasonal veggies!  This was the easiest meal to pull together, and SO delicious!  Shop ahead and you can absolutely make it on a weeknight, because I deliberately kept the prep to a minimum.

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I don’t usually take shortcuts with sauces and marinades, but I couldn’t resist trying this Gluten Free Teriyaki Marinade from Primal Kitchen.  It’s made with coconut aminos, which I often substitute for soy sauce in my recipes.  It was really good, the perfect choice for this meal!  Pick up a pack of boneless, skinless chicken thighs, sliced fresh pineapple, and pre-sliced zucchini and summer squash and we are ready to cook.

4 Servings

Ingredients:

  • 1-1/2 lbs. boneless, skinless chicken thighs
  • 1/2 cup gluten free teriyaki marinade, divided use
  • olive oil
  • 4 slices of fresh pineapple
  • 1/4 cup fresh chives, for garnish (optional)
  • rice and veggies for serving

Preparation:

Combine the chicken and 1/4 cup marinade in a bowl.  Turn the chicken to coat all sides, cover and refrigerate for 2 hours.

Start your rice and veggies first and cook according to package directions.  I made 1 cup of long grain brown rice, along with the zucchini and summer squash.

Add a little olive oil to a grill pan on medium heat.  Add the chicken, cover and cook 4 minutes.

Turn the chicken over and cook 4 minutes longer with the cover off.  Check with a thermometer that the internal temperature has reached 165º, then remove the chicken to a plate and keep warm.

To the same pan, add the pineapple slices.  Cook 2 minutes per side to warm through and get those nice grill lines.  Warm the remaining 1/4 cup of teriyaki marinade in a small saucepan or use the microwave.

To plate, first spread the rice on a serving platter.  Arrange the veggies along one side.  Layer the chicken over the rice, and top with the pineapple slices.  Drizzle with the warmed teriyaki sauce and garnish with fresh chives.

Thanks for stopping by today friends!  I love hearing from you, so please leave a comment if you enjoyed this recipe!

Notes ♪♫ This meal would be fabulous, cooked outdoors on the grill.  If like me you don’t have a grill though, do what I did.  Cook the chicken and pineapple in a grill pan to get those distinctive lines.

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Shrimp Fried Rice

I love Asian inspired meals, and this dish satisfies my craving for takeout, which is usually off limits because of the gluten in soy sauce.  Easy to prepare at home, the measurements are approximate, and the recipe is very forgiving.  Substitute chicken, pork or beef for the shrimp and use veggies that you have on hand.  You can also save time by making the rice a day ahead, it’s actually better this way.

3-4 servings

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Ingredients:

  • 1/2 cup uncooked long grain rice (use white rice or brown rice)
  • 1 tsp. butter
  • 1 cup water
  • 1/8 tsp. salt
  • 8 oz. raw shrimp (about 12 large or 6 colossal) peeled and deveined
  • 1 large egg
  • 1 tsp. water
  • 1 tsp. butter
  • olive oil
  • toasted sesame oil
  • 1/2 cup carrot, diced
  • 1/4 cup each sweet onion, celery, mushrooms, broccoli, peas
  • 2 tbsp. mirin
  • 1/8 tsp. garlic powder
  • 1/8 tsp. ginger powder
  • 1/8 tsp. ground pepper
  • gluten free coconut aminos
  • toasted sesame seeds for garnish
  • fresh chives for garnish

Preparation:

Combine the rice with 1 tsp. melted butter in a small saucepan, stirring to coat.  Add the water and salt, cover and bring to a boil.  Reduce heat to a simmer and cook according to package directions, about 15 minutes for white rice or 35 minutes for brown.  Chill the rice while you get the rest of the dish ready.

While the rice cooks, chop the veggies into small dice.  Whisk together the mirin, garlic and ginger powders.

Toast the sesame seeds in a dry skillet and cut the chives on the diagonal into 1/2″ pieces.

Peel and devein the shrimp, and sprinkle with coconut aminos.  Heat a large nonstick skillet over medium low and add 2 tsp. sesame oil.  Cook the shrimp in a single layer just until they turn pink, turning once.  Remove from the skillet and set aside.

Wipe the skillet clean and add 1 tsp. of butter.  Whisk the egg with 1 tsp. of water and add to the skillet, turning to cook through.  Use a spatula to break the egg into small pieces, then transfer to a bowl and keep warm.

Next, add 2 tbsp. olive oil with 2 tsp. sesame oil to the skillet and cook the veggies.  Give the carrots a few minutes head start, followed by the onion and celery.  Soft veggies like broccoli, peas and mushrooms go in last.  Season with ground pepper, and sprinkle with coconut aminos.

When the veggies are ready, it’s time to put everything together.  Stir in the mirin mixture, then add back the shrimp and egg.

Finally, add the rice and drizzle with 2 tsp. sesame oil and a little more coconut aminos.  Use 2 spatulas to stir and toss everything together until well blended and heated through.

Transfer to a serving platter and garnish with the chives and toasted sesame seeds.

This is a delicious gluten free meal to add to your weeknight rotation.  Forget takeout!  With endless substitutions to keep it fresh, this will become one of your favorite go-to recipes.

Notes ♪♫ I sometimes use Coconut Aminos in this recipe instead of gluten free soy sauce, because it has about a 10th the sodium of regular soy sauce.  If salt is not an issue, you can use gluten free soy sauce or tamari.  Remember, regular soy sauce is fermented in wheat and is not safe for those with Celiac disease.

Originally posted 06/22/2018                     Updated 07/10/2023

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Ginger Bok Choy Egg Drop Soup

This Asian inspired soup is just the thing for a light dinner or first course.  If you love Egg Drop Soup, you will love this adaptation that combines the best of Egg Drop and Ginger Bok Choy.  Only a few ingredients are needed, and since it does not require all day simmering you can throw it together after work.  Stir in a beaten egg and rice noodles just before serving and it’s ready to eat!

This was quite a bit different than my usual soups, but the recipe is a keeper!  So good for those chilly nights, or when you’re feeling under the weather.

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4 servings

Ingredients:

Preparation:

Heat 1 tsp. sesame oil and 1 tsp. olive oil in a soup pot or Dutch oven.  Mince the garlic and ginger (I used an electric chopper) and add to the pot.  Cook for 30 seconds then add the sliced mushrooms.

Stir until the mushrooms release their liquid, then add the bone broth, 2 tsp. of tamari and 1 tsp. sesame oil (or more, to taste).  Season with salt and pepper and bring to a simmer for 15 minutes.

Trim away the tough, lower part of the Bok choy, then rinse and halve the leaves.  Stir them into the soup to wilt and lower the heat to keep warm.

Cook the rice noodles in a separate pan according to package directions.  Just prior to serving, drizzle the beaten egg into the soup and swirl it around with a whisk.  Add the cooked rice noodles.

Ladle into bowls and serve with Chow Mein noodles for texture (optional), or a simple garnish of green onions if you want to keep it simple.

Notes ♪♫ I love these extra wide rice noodles from A Taste of Thai.  I was able to find them locally, but if not available in your area you can get them here at Amazon.  I use Coconut Aminos in my Asian recipes, but if you are not limiting salt, try Gluten Free Tamari.

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Gluten Free Chicken Adobo

Chicken Adobo is a traditional Philippine dish made with pantry staples.  Vinegar, soy sauce, garlic, peppercorns, and bay leaves are used to create a marinade.  The chicken is marinated, then simmered in the same marinade on the stove top until the meat is cooked through.

Is Chicken Adobo gluten free?

The only gluten containing ingredient in a traditional Adobo marinade is the soy sauce.  By replacing it with either Tamari or Coconut Aminos, the dish is completely gluten free.

4 Servings (can be doubled)

Ingredients:

  • 3 tbsp. red wine vinegar
  • 2 tbsp. coconut aminos
  • 3 garlic cloves, crushed and skins removed
  • 1/2 tsp. whole black peppercorns
  • 2 bay leaves
  • 1 tbsp. olive oil
  • 4 pcs. chicken legs or thighs (about 1 lb.)
  • 1/2 cup water
  • 1 tsp. brown sugar

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Preparation:

Whisk together the first 6 ingredients, vinegar through bay leaves.  Add the chicken, cover and marinate 1 hour at room temperature, turning every 15 minutes.

Add olive oil to a deep skillet or Sauteuse pan over medium heat.  Brown the chicken on all sides.

Stir in the water and reserved marinade.  Cover and simmer on lowest heat, 60-90 minutes depending on size, turning every 20 minutes.  When done, the chicken should easily pull away from the bone.

Take the lid off during the last 10 minutes of cooking to thicken the sauce.  Serve with rice.

Notes ♪♫ There are so many variations of this classic dish.  I used red wine vinegar, but many recipes say to use white vinegar.  It’s just a matter of taste.  I used Coconut Aminos, because it is much lower in sodium than Tamari.  If you are not limiting salt, then gluten free Tamari is a great substitute for soy sauce in gluten free recipes.

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Gluten Free Chicken Chow Mein

Chicken Chow Mein, that most popular of takeout meals was my first introduction to Chinese American cuisine.

As a kid, my “go-to” takeout order was a combination dinner of Chow Mein, fried rice and an egg roll.  I ordered it every time!  While I have recreated many of my favorite takeout recipes, I can’t even remember the last time I had Chicken Chow Mein.  So why has this one remained on the back burner?

The noodles. 

How could I replicate the crunchy, restaurant style fried noodles that go with Chow Mein?  Traditional Chow Mein noodles are made with wheat.  And while I am a big believer in make from scratch, I just didn’t want to make my own noodles.

Then I discovered this!

I found these Gluten Free Chow Mein Noodles on Amazon, and they were spot on!  Get yours here!

For the connoisseurs out there, this is the East Coast version of Chow Mein, where the stir-fry is served over crispy fried noodles.

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Ingredients:

Veggies

  • 1/2 sweet onion, cut into 1/4″ slices
  • 6 celery stalks, cut into 1/4″ slices
  • 1 carrot, coarsely grated
  • 1/2 head of green cabbage, shredded
  • 2 cups bean sprouts

Marinade

  • 1 tbsp. sesame oil
  • 1 tbsp. minced fresh ginger
  • 1 tbsp. minced garlic
  • black pepper, to taste

Sauce

  • 1/2 cup gluten free chicken broth
  • 3 tbsp. gluten free oyster sauce
  • 1 tbsp. gluten free soy sauce (tamari)
  • 2 tsp. corn starch
  • 1 tsp. sugar

Chicken

  • 1 lb. boneless chicken breast
  • olive oil
  • sesame oil
  • gluten free chow mein noodles

Preparation:

Let’s break down the recipe into four easy steps.  Ready?

  1. Prep the veggies
  2. Marinate the chicken
  3. Make the sauce
  4. Stir fry the chicken and veggies

First, prep the veggies.  I used a mandoline to slice the onion, cabbage and celery.  A coarse grater was perfect for shredding the carrot.

Next mix together the marinade ingredients.  I used an electric chopper to mince the garlic and ginger.

Slice the chicken breast into thin strips and toss with the marinade.  Cover and refrigerate for 1 hour.

Whisk together the sauce ingredients.

Heat 1 tbsp. olive oil and 1 tsp. sesame oil in a large, nonstick skillet over medium low heat.  Add the chicken and quickly brown on all sides.  It does not have to be cooked through.

Remove the chicken to a bowl and keep warm.  Wipe the skillet clean and add another tbsp. olive oil and 1 tsp. sesame oil.

Add the onion first and stir fry until translucent.

Add the carrot and celery.  Continue cooking for several minutes.

Add the cabbage and toss well to combine.  Cover and cook for about 5 minutes.

Add back the chicken and stir into the veggies.  Make a well in the center and pour in the sauce.

Add the bean sprouts and continue tossing and stirring as the liquid thickens.

Transfer to a serving dish and sprinkle a few noodles over the top!

Serve over Chow Mein noodles with a side of white rice.

Notes ♪♫ My gluten eating family loved this meal!  The Chow Mein noodles are the bomb, and they are great with salads too!  I will definitely be adding this meal to our dinner rotation.

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Gluten Free Moo Shu Pork

Gluten Free Moo Shu Pork

Moo Shu Pork!  This was my first attempt at making the popular Chinese American dish, and it’s a keeper!  The flavor and texture of the marinated pork and crisp veggies was just incredible.  And how about those little Mandarin pancakes?

What makes this dish gluten free?

There are a few ingredients you will need to be cautious about in this dish.  While the pork and veggies are naturally gluten free, you need to read the labels on those Asian condiments!  Hoisin Sauce, Plum Sauce, Soy Sauce, Oyster Sauce all may contain wheat.  You can absolutely find gluten free condiments, just read the labels carefully!

I thought I would be getting out of my comfort zone with the Mandarin pancakes, but they were really easy to make!  Surprisingly, they have just 3 ingredients and require no special equipment!  That’s right, no stand mixer, no food processor, just a rolling pin!

Mise en Place

As with all stir-fry recipes, you need to have your ingredients prepped and organized before you begin the cooking.  I was well into the process when I realized I did not have enough Hoisin sauce for the recipe.  Don’t be like me (spoiler alert, I was able to improvise, and it came out great)!!!

4 Servings

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Ingredients:

Marinade Ingredients:

Stir-Fry Ingredients:

  • 12 oz. pork tenderloin, cut into thin strips
  • 1 cup grated carrot (about 1 medium)
  • 1-1/2 cups sliced mushrooms
  • 2 cups red cabbage, shredded
  • 2 cups green cabbage, shredded
  • 2 scallions, bottoms and reserve greens sliced on diagonal for garnish
  • toasted sesame oil

Mandarin Pancake Ingredients:

  • 125 g. (about 3/4 cup) gluten free all-purpose flour (I used and recommend Better Batter Original Blend)
  • 1/4 tsp. salt
  • 1/2 cup boiling water
  • toasted sesame oil

Preparation:

The first thing I did was whisk together the marinade ingredients.  This allows the flavors to meld a bit before you begin cooking.  Divide the marinade into 2 portions, use one for the meat and reserve one to drizzle on the finished dish.   Remember I said that I didn’t have enough Hoisin sauce for this recipe?  Well, I used what I had and topped it off with a little Plum sauce, so delicious!

Next, I prepped the veggies.  I used a coarse grater for the carrots and a mandoline to shred the cabbage.

Now for the pancakes!  You are going to be surprised at how easy they come together.  First whisk together the flour and salt.

Add the water, stirring in a little at a time to form a dry, shaggy dough.  The dough should hold together when you give it a squeeze.  Shape the dough into a log.

Cover with plastic wrap or a damp towel, and let it rest for 10 minutes to hydrate.  While the dough is resting, cut the pork tenderloin into thin strips (I used kitchen shears).  Place the strips into a bowl with half of the marinade and stir to coat.

Use a bench knife to divide the dough log into 8 equal pieces.

I used 6″ wax paper squares to help roll out the dough.  Brush the paper with toasted sesame oil (so it doesn’t stick), place one section of dough between two sheets and roll it out to about 5″ diameter and 1/8″ thickness.

Continue with the remaining sections of dough and stack them between sheets of oiled wax paper.

Now we are ready to finish the dish.  Heat 2 nonstick skillets, a larger one for the stir fry and a smaller one for the pancakes.  In the large skillet, begin cooking the pork.  Discard any marinade remaining in the bowl.

Use tongs to turn each piece to quickly brown both sides.  The pork does not have to be cooked through at this point; it will finish cooking with the veggies.

Add all of the vegetables to the skillet.

Stir fry the veggies for several minutes, turning frequently to wilt the cabbage.

When the veggies are crisp tender, turn down the heat.  Brush the smaller skillet with sesame oil.  Remove 2 of the Mandarin pancakes from the wax paper, stack one over the other and place in the skillet.  Cook for 30 seconds, flip and cook another 30 seconds.  Then, carefully separate the 2 layers and transfer to a plate.

Note ♪ Cooking the pancakes two at a time allows them to heat through on the outside and steam in the middle.  As long as they are well oiled, you should have no problem peeling the layers apart.

Continue with the remaining pancakes and arrange on a serving platter or individual plates.  Spoon the Moo Shu Pork onto each pancake.  Drizzle the reserved marinade over each and garnish with scallion greens.

If you have leftovers, they will keep well for a few days in the fridge.  I stored the Mandarin pancakes in a zip lock bag, with a sheet of wax paper between each and they remained soft and pliable.  Reheat the Moo Shu Pork in the microwave and spoon over a pancake, no need to heat the pancakes as they will warm through from the heat of the pork.

Notes ♪♫ Mandarin pancakes are a thin, unleavened flatbread, similar to a tortilla.  They came out great and reminded me of the wheat wraps I used to buy.  I used (and recommend) Better Batter Original gluten free flour for this recipe.  Remember to use my Promo Code MGFC30 for 30% off your non-sale purchase at Better Batter!

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Gluten Free Chicken Lo Mein

Back in the day ordering Chinese takeout was such a treat.  I really miss being able to do that since being gluten free.  There are few places in our area that offer gluten free Chinese food, but cross contact is always a concern.

That’s why I learned to make gluten free alternatives at home, like this Lo Mein.  The recipe is gluten free and lower in sodium than takeout, so I would call that a success!

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Although a true Lo Mein would be made with egg noodles, I used rice noodles in this recipe, and they were a great stand in.  I always have them on hand for Asian stir fry meals.

Ingredients:

For the Sauce:

For the Lo Mein:

  • 1 lb. boneless chicken breast, cut into 1″ cubes
  • 1/2 cup celery
  • 3/4 cup carrots
  • 3/4 cup onion
  • 3/4 cup mushrooms
  • 1/2 cup bell pepper
  • 3/4 cup snow peas
  • sesame oil
  • olive oil
  • coconut aminos
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ginger powder
  • 4 oz. gluten free rice noodles

Preparation:

This is one of those recipes where you need to get organized before you begin cooking.  Prep the veggies, cut the chicken into cubes and have all other ingredients lined up and ready.

Begin by whisking the sauce ingredients together and set aside.

Set up a pot of salted water for the rice noodles and bring to a boil.  Heat a large nonstick skillet with 1 tbsp. olive oil and 1 tsp. sesame oil.  Cook the chicken, turning to brown on all sides.  When the chicken is almost cooked through, remove it from the pan and set aside.

Wipe the pan clean and add 1 tsp. sesame oil.  Begin cooking the carrots, peppers and snow peas for several minutes until crisp tender.  Next add the mushrooms and garlic with an additional tsp. of sesame oil.  Cook for 1 minute.

Add the rice noodles to the boiling water, and at the same time return the chicken to the skillet.  Pour half the sauce over the chicken and vegetables.

Drain the pasta after 3 minutes, add it to the skillet and top with the remaining sauce.  Toss well and stir to combine it all, cook for another minute.

Transfer to a platter and serve.

Notes ♪♫ Have you ever purchased a large piece of gingerroot for a recipe, only to use a small amount and have the rest go bad in the refrigerator?  Here’s a trick I learned this past winter, you can cut fresh ginger into smaller pieces and freeze them for later use.  It is so easy to grate gingerroot right out of the freezer.  Perfect for recipes like this one, where fresh ginger is a key flavor in the sauce.

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