Category: Takeout

Gluten Free Beef Stir Fry

I love stir fry meals for busy weeknights!  When you get home from a long day at work, you don’t want to spend a lot of time making dinner.  This is one of my favorite Asian inspired recipes that is on the table in 30 minutes.  I used frozen veggies to make the prep even faster!  Use petite sirloin when possible and slice it yourself.  It will be far more tender and flavorful than the cuts usually sold as stir fry beef.

3-4 Servings

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Ingredients:

  • 3/4 lb. petite sirloin cut into thin strips
  • 4 oz. gluten free Pad Thai rice noodles
  • 1 lb. bag frozen Asian stir fry vegetables
  • 1 clove garlic, minced
  • 1/2 onion, diced
  • 1 baby Bok choy, chopped
  • 1/4 cup Mirin (rice wine)
  • 2 tbsp.  gluten free soy sauce
  • 1/2 cup gluten free chicken broth
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ginger powder
  • 1 tbsp. cornstarch
  • olive oil
  • toasted sesame oil
  • additional gluten free soy sauce, to taste
  • ground pepper, to taste
  • scallions, for finishing (optional)
  • toasted sesame seeds (optional)

Preparation:

Toast sesame seeds in a small saucepan and set aside.

Whisk together the Mirin, soy sauce, chicken broth, garlic powder, ginger powder and cornstarch.  Set aside.  Boil water for the noodles and salt well.

Chop the Bok choy, separating the bulb from the leaves.

Heat a large nonstick skillet and add a little olive oil with 1 tsp. sesame oil.  Quickly brown the beef on the outside (don’t cook through), transfer to a bowl and sprinkle with gluten free soy sauce.

Wipe the skillet clean, and begin cooking the onion in olive oil, with a tsp. of sesame oil.  Add the bulb (bottom section) of the Bok choy, reserving the leaves.

Next add the frozen veggies, garlic and Bok choy leaves.  Season with ground pepper and a few more shakes of soy sauce.  Cover and cook 3 minutes.

Cook the noodles for 3 minutes and drain.  To finish, add the beef back to the skillet, and toss for 30 seconds to finish cooking.

Add the noodles and pour the sauce over everything, then use 2 spatulas to turn and coat evenly with the mixture.  Toss continuously for about 1 minute or until the sauce thickens.

Transfer to a serving dish and garnish with scallions and/or sesame seeds.

This dinner is a real family favorite.  People are always surprised at how easy it comes together and the frozen veggies are a real time saver.

Notes ♪♫ Always check that your soy sauce, chicken broth, seasonings and noodles are gluten free.

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Crock-Pot Asian Chicken

Crock-Pot meets Stir-Fry

Hello friends!  Meal delivery services have become so commonplace these days, that you can order takeout from just about anywhere.  Except when you have dietary restrictions- that is.  There are no dedicated gluten free restaurants where I live, and I am not comfortable ordering over the phone where I cannot speak to staff face to face about their allergen protocols.

So today it’s off to the kitchen to satisfy my craving!  I’m using the Crock-Pot along with my skillet to create an absolutely amazing dish that rivals any restaurant!

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Crock-Pot Ingredients:

  • 1 lb. boneless chicken breast
  • 1/4 cup honey
  • 2 tbsp. tamari (gluten free soy sauce)
  • 1 tbsp. dry minced onion flakes
  • 1 tbsp. ketchup
  • 2 tsp. canola oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. powdered ginger
  • cooking spray
  • 2 tsp. cornstarch + 2 tbsp. water
  • 1 tsp. toasted sesame seeds

Stir-Fry Ingredients:

  • 1 cup brown rice
  • 1 cup water
  • 1 cup chicken broth
  • pinch of garlic granules or garlic powder
  • salt, to taste
  • 1 large egg + 1 tbsp. water
  • 1/2 cup slivered carrots
  • 1/2 cup diced onions
  • 1/3 cup mushrooms
  • 1/2 cup frozen peas
  • 1/4 cup scallions
  • 1 cup baby bok choy
  • sesame oil
  • gluten free tamari
  • 1/3 to 1/2 cup more chicken broth

Preparation:

Coat the crock-pot with cooking spray and add the whole chicken breast.  Whisk together the honey, tamari, dried onion flakes, ketchup, canola oil, garlic and ginger.  Pour it over the chicken, cover and cook on high for one hour, then reduce heat to low and cook 2 more hours.

While the chicken cooks, make the rice.  Cook 1 cup of brown rice in 1 cup chicken broth, 1 cup water, seasoned with salt and garlic powder.  When the rice is finished, let it cool to room temperature and set aside until the chicken is ready.

After 3 hours the chicken should be cooked through and very tender.  Remove to a cutting board and cut into 1″ pieces.

Skim fat from the crock-pot and whisk in 2 tsp. cornstarch.

Return the diced chicken and increase heat to high, stirring frequently to thicken the sauce.  Alternately you can transfer to a small sauce pot as I’ve done here.  Keep warm while you finish the dish.

Heat a large nonstick skillet over medium low heat.  Whisk the egg with 1 tbsp. water, scramble and chop into small pieces.  Transfer to a bowl and keep warm.  Wipe the skillet clean and begin cooking the veggies in a little sesame oil.  I started with the carrots and onions as they take longest.

After a few minutes, add the peas, mushrooms and scallions with a little more oil and cook 2 minutes more.  Finally, add the bok choy with a few shakes of tamari and stir well to blend.

To finish, add back the rice and the scrambled egg with a few more shakes of tamari, along with 1/3 to 1/2 cup chicken broth.  Quickly toss and stir to incorporate the rice and veggies until the liquid has been absorbed and the rice is heated through.  Transfer to a serving platter.

Spoon the chicken over the fried rice and garnish with toasted sesame seeds.

Notes: ♪♫ Were you surprised to learn that soy sauce is not gluten free? I was!  The soy is fermented in wheat, making it unsafe for those of us with Celiac disease.  In this recipe I used San J brand gluten free Tamari in place of soy sauce.  It is a great addition to any Asian inspired recipe and also great for marinades.

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Gluten Free Orange Chicken

Foodie friends, I’ve been craving Chinese food!  Unfortunately for me, many Asian dishes are made with soy sauce, so they are off limits on a gluten free diet.  I have been thinking about a lightened up, gluten free version of this classic dish for a while now and dinner was a hit!  The chicken is not fried, so it’s a bit healthier than the restaurant version.  Gluten free coconut aminos make it safe for me, and lower in sodium as well.  I served it over fried rice.

3-4 servings

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Ingredients:

For the marinade:

  • 12 oz. Boneless chicken breast
  • ½ cup frozen orange juice concentrate
  • 2 tbsp. coconut aminos
  • 1 garlic clove, minced
  • 1 tbsp. Honey
  • ¼ tsp. Powdered ginger
  • 1 tsp. toasted Sesame oil
  • zest of 1 orange

For the sauce:

  • 1 tbsp. Olive oil
  • 1 garlic clove, minced
  • 1 tbsp. Arrowroot starch
  • ¼ cup gluten free low sodium chicken broth
  • ½ cup orange juice concentrate
  • 1 tsp. honey

For the garnish:

  • 1 tsp. Sesame seeds, toasted
  • scallion greens, sliced diagonal

Preparation:

Toast the sesame seeds and reserve for garnish.  I like to toast them in a small non-stick saucepan, so that they don’t fly all over the place!  As soon as they start to get a little color transfer them to a bowl.

Cut the chicken into 1” cubes and place in a bowl.  Whisk together the marinade ingredients (orange juice concentrate through orange zest) and pour over the chicken.  Cover and refrigerate for at least 20 minutes and up to 1 hour.

Drain the chicken, reserving the marinade.  To make the sauce, heat the olive oil and minced garlic in a small non-stick saucepan.  Cook one minute until garlic is fragrant, then whisk in the remaining ingredients, arrowroot through honey.

Stream in the reserved marinade, whisking constantly to make a smooth sauce.  Bring to a boil, then simmer until the sauce is thick and bubbling.  Keep warm while you finish the dish.  Important: because the marinade has been in contact with raw meat, it must reach a full boil in order to be safe to eat.

In a large non-stick skillet, heat 1 tbsp. Olive oil and 1 tsp. Sesame oil.  Cook the chicken, turning to brown all sides.  Don’t crowd the pan, spread the chicken out so pieces don’t touch.  Brown in batches if needed.

Dip the chicken in the sauce, a few pieces at a time.

Transfer to a serving bowl and garnish with the scallion greens and toasted sesame seeds.

I served it with fried rice.  Doesn’t that look delicious?  Once you taste it, you’ll want to add this Asian inspired dinner to your rotation.  And if you make a double batch, it will be just as good leftover!

Notes ♪♫ Using frozen orange juice concentrate along with orange zest gives the sauce a more intense citrus flavor and helps with thickening.  If using orange juice, you will need to adjust the amount of arrowroot starch in order for the sauce to reach the right consistency.

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Gluten Free Chicken Stir Fry

Stir fry meals are one of my weeknight favorites.  My go-to recipe is very forgiving, so you can change up the meat, veggies and noodles to suit your taste or use up what’s in your pantry.  Today I’m using boneless chicken breast which I always have on hand, along with fresh veggies and gluten free pasta twists.

4 Servings

Ingredients:

  • 1 lb. boneless chicken breast, cubed
  • 2 tbsp. olive or canola oil, divided
  • 1 tbsp. sesame oil, divided
  • powdered ginger
  • garlic powder
  • 3/4 cup gluten free chicken broth
  • 1 tbsp. corn starch
  • 1/4 cup mirin
  • gluten free soy sauce, to taste
  • 1 carrot, peeled and sliced diagonally
  • 1 celery stalk, sliced
  • 1/2 sweet onion, diced
  • 1/2 red bell pepper, thin sliced
  • 3 shiitake mushrooms, sliced
  • 1 cup cauliflower, cut into 1/2″ dice
  • 1 head baby bok choy, chopped and leaves separated from stalks
  • 4 oz. gluten free pasta twists (I used Jovial)

Preparation:

Cut the chicken into 1″ cubes and place in a bowl with 1 tsp. sesame oil and 1 tsp. olive or canola oil.  Sprinkle with garlic powder and ginger.  Whisk together the chicken broth, mirin and corn starch.  Boil water for the pasta.

Heat a large nonstick skillet over medium low heat with 1 tbsp. olive or canola oil and add the cubed chicken, leaving space between pieces.  Don’t crowd the pan, do it in batches if needed.  Season with salt and pepper.  Turn the chicken to brown all sides, it doesn’t need to be cooked through at this point.

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While the chicken is browning wash the bowl or use a clean bowl.  Sprinkle the chicken with a little soy sauce and transfer into the clean bowl.  Wipe the skillet clean.

Add the remaining olive or canola oil to the skillet and begin cooking the vegetables.  Start with the carrots, as they take longest to cook and gradually add the other vegetables.  Save the tender bok choy leaves for last so they retain some texture and crunch.  Sprinkle with garlic powder and ginger, and drizzle with 1 tsp. sesame oil and a few shakes of soy sauce.

While you stir fry the veggies, cook the pasta according to package directions.

To finish the dish, return the chicken to the skillet along with the cooked pasta, remaining tsp. of sesame oil and a few more shakes of soy sauce.  Combine and cook 2 more minutes to heat the chicken through.

Pour the chicken broth mixture over everything and use 2 spatulas to turn and coat evenly.  Continue stirring and tossing as the liquid thickens.  Transfer to a serving platter.

 

Notes: ♪♫  You can substitute beef, pork or shrimp for the chicken.  Use rice, gluten free Asian noodles or other pasta shape in place of the pasta twists.  Veggie combinations are endless, zucchini and sugar snap peas are spring favorites!  Be sure your soy sauce is gluten free, my favorite brand is Kikkoman.

 

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