Hibachi Style Chicken with Fried Rice, Gluten Free and Low Sodium

Mr. Cucina and I have 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.  Lately though, with additional dietary restrictions in our house (low sodium diet) along with not wanting to be in crowded restaurants, things are different.  We tend to stay home more, but I haven’t given up on our Hibachi dinner!

Asian inspired meals are among our favorites, and while I have had no problem adapting my recipes to a gluten free version, they still had quite a bit of salt.

So, in this recipe, I’m using 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.

The meal was delicious, gluten free and husband approved.

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 ♪♫ I use long grain brown rice in most of my recipes.  It does take longer to cook but I much prefer the flavor and texture of the whole grain rice, not to mention a bit more fiber!

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