Asian inspired meals are among my favorites, and while I have had no problem adapting my recipes to a gluten free version, they still have quite a bit of salt. So, in this recipe, I used Coconut Aminos, a staple in my gluten free pantry.
What exactly are coconut aminos?
A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt. A savory seasoning with a salty, umami flavor profile it contains far less sodium than traditional soy sauce or tamari. In fact, I was shocked to find that a tablespoon of coconut aminos had 1/10th the sodium of tamari! A huge difference.
This meal was a success, gluten free and lower in sodium, still delicious!
4 servings
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Ingredients:
- 16 oz. boneless chicken breast
- 1 cup mixed vegetables such as peas, carrots, onions, celery, mushrooms
- 1 tbsp. olive oil
- 3 tsp. toasted sesame oil, divided
- 4 tbsp. Coconut Aminos, divided
- 1 tsp. Tamari
- 1/4 cup gluten free chicken broth
- 1/4 tsp. powdered ginger
- 1/4 tsp. garlic powder
- 1 tsp. cornstarch
For the rice
- 3/4 cup long grain brown rice
- 1 cup gluten free broth (chicken or vegetable)
- 1 cup water
- 1/4 tsp. seasoned salt
For the egg
- 1 egg + 1 tbsp. water
- cooking spray
Preparation:
First make the rice. You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate. Cook the rice according to package directions either stove top or in a rice cooker.
Next, whisk together the chicken broth, garlic powder, ginger and cornstarch. Dice the chicken into 1″ cubes and toss with 1 tbsp. coconut aminos and 1 tsp. tamari. Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish).
Coat a large, nonstick skillet with cooking spray over medium low heat. Scramble the egg, chop into small pieces and set aside.
Add 1 tbsp. olive oil and 1 tsp. sesame oil to the skillet. Add the diced chicken and begin browning.
Turn to finish cooking through.
Transfer the chicken to a bowl and keep warm. Add the veggies to the skillet with 1 tsp. sesame oil and 1 tbsp. coconut aminos.
When the veggies are crisp tender add back the chicken. Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.
Finish with 1 tbsp. coconut aminos and transfer to a serving dish. Leave a few veggies in the pan to toss with the rice.
Finally, add the cooked rice to the skillet with 1 tbsp. coconut aminos and 1 tsp. sesame oil and stir to heat through. Add back the cooked egg and this meal is ready!
Dinner is served, gluten free and low sodium!
Notes ♪♫ My late husband Mr. Cucina and I had a long-standing tradition of going out for Hibachi on Halloween night. We did this every Halloween for over 20 years! When I was diagnosed with Celiac disease, we even found a Hibachi restaurant that would prepare my meal gluten free, and the tradition continued. When his health took a turn for the worse and we could no longer go out to eat, I made this meal for us at home one Halloween night. Things change, but this old tradition of ours will always bring back happy memories.
