Szechuan Chicken

We love Szechuan  tyle food. You can really take a base recipe for the sauce and add anything you would like. Shrimp, Fish, Beef, Veggies... it all goes well with it. If I present any of these to my family they are gone in a flash.  It is also really easy to make. Enjoy!

Gluten-Free Szechuan Style Chicken

4 teaspoons gluten-free soy sauce -or- braggs amino acids, divided

2 teaspoons rice wine

2 teaspoons corn starch, divided

1 1/2 teaspoons sesame oil, divided

2 Boneless Chicken Breasts cut into bite size pieces

1 tablespoon balsamic vinegar

2 tablespoons chicken broth

1 teaspoon sugar -or- stevia

3 tablespoons canola oil

10 dried red chilies

1 tablespoon garlic, grated

1 tablespoon ginger, grated

4 green onions, sliced

Mix the 2 teaspoons gf soy sauce -or- braggs, rice wine, corn starch, and 1/2 tsp sesame oil and marinate the chicken in it for 20 minutes or more.

Add 2 teaspoons gf soy sauce -or- braggs , balsamic, broth, sugar and corn starch and set aside.

Heat one tablespoon of the canola oil in a pan over medium-high heat, add the marinated chicken and saute until just about cooked to your liking and set aside.

Heat the remaining canola oil in a pan over medium-high heat, add the chilies and saute until fragrant, about a minute.

Add the garlic and ginger and saute until fragrant, about a minute.

Add the sauce mixture, bring to a boil, add the Chicken, and green onions, remove from heat and stir in the remaining sesame oil.

Serve!

Gluten-Free Weekly Recipe Round-up

Gluten-Free Weekly Recipe Round-up

February 18 - 24, 2013

This week was very busy for me! In a good way though. I was very productive with my cooking and writing. I am now writing for 5 publications and it sure keeps me on my toes! So today I am rounding up my Gluten-Free posts for the week for you in one place.

This weeks posts....

Kung Pao Cauliflower	Oven Baked Chimichangas
Homemade Refried Beans in the Crockpot	Homemade Thousand Island Dressing
Apple Chai Spice Granola	Asian Garlic Pepper Green Beans
Apple Chips	Zero Calorie Shaved Asparagus Salad
Zero Calorie Crust-less Apple Pie	Chilean Sea Bass with Green Gazpacho
Spanish Rice For Two	Tuscan Potato Sausage and Kale Soup

Asian Garlic Pepper Green Beans

You know how when you go to an Asian restaurant they have those scrumptious green beans you can order? Not to oily, full of flavor. Garlic, and Pepper...Yum. Well I got these really cool organic purple beans from Naturally To Your Door. I had not worked with purple beans before, but I was told they turn green when they are cooked. Magic color changing beans? Why not give them a try! 

My husband ate all these beans in one sitting for lunch. They were so good that we could not stop. I will be making this on a regular basis and won't need to order them anymore. Enjoy!

Asian Garlic Pepper Green Beans 

adapted from She Knows

6 garlic cloves, thinly sliced

1 pound green beans (or purple), washed

2 teaspoons canola oil

1 tablespoon sesame oil

1/8 tsp white pepper

1 tsp ginger

3 dried red chili peppers

2 tablespoons braggs amino acids -or- gf soy sauce

1 tablespoon toasted sesame seeds

sea salt and freshly ground black pepper

Heat a large pan or wok over medium heat. Pour in canola oil and add sliced garlic, cook for 1-2 minutes, stirring constantly to prevent burning. 

Toss in green beans and sesame oil. Stir the beans to coat with oil. Add bragg's amino acids (or gluten free soy sauce), white pepper, ginger, and dried red chili peppers.

 Cook for about 8-10 minutes, until beans are bright green.  Stir in toasted sesame seeds and transfer to a serving platter.

Kung Pao Cauliflower

 

 
Kung Pao is one of my favorite flavors. Most people make it with chicken, but I find it is tastier on Cauliflower. A lot healthier too! When I made this dish, I had to control the drooling, because ginger and garlic are two of my favorite flavors. This dish is beyond wonderful, especially for my vegetarian friends. Feel free to make it with Chicken if you wish, simply by subbing out the Cauliflower for Chicken. 

Gluten-Free Kung Pao Cauliflower

adapted from Closet Cooking

4 teaspoons gluten-free soy sauce -or- braggs amino acids, divided

2 teaspoons rice wine

2 teaspoons corn starch, divided

1 1/2 teaspoons sesame oil, divided

1 head of cauliflower cut into florets

1 tablespoon balsamic vinegar

2 tablespoons chicken broth (ir vegetable broth if vegetarian)

1 teaspoon sugar or stevia for low cal

3 tablespoons canola oil

10 dried red chilies

1 tablespoon garlic, grated

1 tablespoon ginger, grated

4 green onions, sliced

optional: peanuts for garnish

Mix the 2 teaspoons gf soy sauce -or- braggs, rice wine, corn starch, and 1/2 tsp sesame oil and marinate the cauliflower in it for 20 minutes or more.

Add 2 teaspoons gf soy sauce -or- braggs , balsamic, broth, sugar and corn starch and set aside.

Heat one tablespoon of the canola oil in a pan over medium-high heat, add the marinated cauliflower and saute until just about cooked to your liking and set aside.

Heat the remaining canola oil in a pan over medium-high heat, add the chilies  and saute until fragrant, about a minute.

Add the garlic and ginger and saute until fragrant, about a minute.

Add the sauce mixture, bring to a boil, add the Cauliflower, green onions and peanuts, remove from heat and stir in the remaining sesame oil.