Sesame Chicken {Gluten Free}

OK, so, I recently discovered I should be eating Gluten Free (GF) because of Celiac like symptoms I've had the last few years. After having pizza one night I googled why I was so bloated from it. A light went off, and I decided I will not eat gluten anymore. It's been nearly 2 weeks and I have not felt better in ages and all I know is it's working for me. Thank goodness for today's resources there are many recipes and sites for gluten free information (I like celiac.com for info). Wow, having to revamp your eating and recipes is not as easy as you think, cleaning out my pantry was an eye opener to how many things gluten is in. Only I have decided to go GF, so the kids and Mr. are not, but they eat GF dinners I prepare. I guess now they'll know they are. haha. I have tried a few recipes already and plan to blog about them so others can find them and know they are just as good as gluten recipes. One thing I was afraid to give up was Asian cooking, my soy sauce, noodles, etc...but nope! you can safely use GF Tamari sauce, eat rice noodles and even make GF wrappers. This is GF Sesame Chicken over rice. It was delish. If you're not GF, you can surely use regular soy sauce.

Sesame Chicken {Gluten Free}
slightly adapted from Gluten Free Mommy

1 1/2 lbs of chicken breast, cut into bite size pieces

1/4 cup plus 1 Tablespoon of San-J’s Wheat-Free Tamari Sauce

2 1/2 Tablespoons of rice vinegar plus 1 teaspoon

1 cup gluten-free chicken broth

1/2 cup sugar
1/4 cup cornstarch plus 2 teaspoons
2 egg whites, lightly beaten

1/2 cup canola oil

1 teaspoon garlic, minced
Red Pepper flakes
3 TBL sesame seeds
4-6 green onions, chopped
4 C cooked jasmine rice

In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, 2 1/2 Tbl vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of tamari, and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.

In your wok (or large skillet), heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil ( leave just a few tablespoons in the wok).

Reduce the heat to med. Cook the garlic and pepper flakes for about a minute. Then add tamari sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir remaining two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.

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enjoy,

Pork Pot Stickers with Dipping Sauces

Here's another great recipe from online friends, Kai and Jaden, as well as the Food Channel. I made Kai's Pork Pot Stickers with Jaden's Chinese Dipping Sauce and Chuck's Spicy Orange Sauce. I also made Jaden's Quick Noodle Stir Fry from her cookbook (another version is on her site).
Whatever you call them, gyōza, Chinese dumplings or pot stickers, they're delish. I prefer mine steamed (see how I did mine below), others may like them pan fried so they turn crunchy on the outside. I can't remember how many pot stickers I made but it used the whole pack of wrappers.

Kai's Pork Pot Stickers
slightly adapted from his YouTube

1 lb ground pork
1 TBL crushed garlic
1 TBL sugar
1 tsp sesame oil
1 TBL hoisin sauce
1/4 C. chopped bok choy
3 TBL diced green onions
1/4 C. shredded carrots
1 egg

Combine all until mixed well. Cover and refrigerate for at least 1 hour.
Dumpling wrappers
1 egg yolk

Add 1 tsp. of pork filling to each dumpling wrapper. Using your finger, add some egg yolk around the edge of the dumpling and fold in half, pleat if you like (Kai shows you how in his video) and seal. I cooked some and froze some for later.

Using a bamboo steamer (wish I had gotten a tiered one), line steamer with liner (see below), place covered steamer over a large stock pot with about 1/2 way full of water, bring to simmer. Add pot stickers in steamer, cover and steam for 10 minutes. Any longer and the pork will over cook. Serve with dipping sauces.

my first time making pot stickers

Spicy Orange Sauce

Chuck's Day Off

1/4 cup mirin

2 tablespoons rice vinegar

1 teaspoon fish sauce

1/2 teaspoon chile flakes

1/2 teaspoon Sriracha
Zest of 1 orange
Juice of 2 oranges
1 tablespoon grated ginger
1 tablespoon honey
1 small clove garlic, minced
1 teaspoon cornstarch diluted in a little water

In a small saucepan, whisk all the ingredients and bring to a boil. Let simmer until it thickens, about 1 minute. Set aside.


Steamy Kitchen's Chinese Dipping Sauce on page 29, has ingredients of soy sauce, rice vinegar, sugar, garlic, chilli garlic sauce and cilantro. I loved it.

I use all my counter space when I'm in the kitchen lol

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enjoy,

Cheesy Chicken Ranch Lasagna

Welcome from Pinterest! I've got lots to share with you on my blog.

Oh Pinterest! Thank you for your dinner ideas. This was pretty good, everyone liked it. It's a Cheesy Chicken Lasagna, but really it's Chicken Ranch Lasagna because it's got a ranch sauce in it. Next time I make this I'll used cooked penne pasta (not the full box) and do a casserole with it. I served this with Garlic Knots (Pinterest also, and with those next time I'd use my own roll dough recipe, and for the topping use melted butter, garlic and parsley) and green beans.

*Recipe updated 2/3/12 to include it GF and as a casserole.

Cheesy Chicken Ranch Lasagna
Adapted from Real Mom Kitchen

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend)
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I used 9 noodles)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly.  Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

This sauce may curdle on you when heating it, it's OK. Mine did not, because I kept it at a low heat after I let it come to just a boil, and stirred, stirred, stirred. You may not need the full 25 minutes, so when you can tell it's starting to thicken, it's OK to add to the dish. It may curdle after it's baked, but again, it's OK.

 FOR A GLUTEN FREE CASSEROLE STYLE:
(for non GF, use regular pasta)

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Any Gluten Free Dry Ranch Salad Dressing (not the dip blend)
3 C. cubed, cooked, chicken (about 2 large chicken breasts)
1/8 tsp pepper
2-3 C. uncooked gluten free penne pasta
1 C cheddar cheese, grated
1 C mozzarella cheese, grated

Spray a 9x13 baking dish. Cook pasta until about 2 minutes under regular cook time (probably about 5-6 minutes). Drain, add to prepared dish.
Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat just to a boil then lower heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly.
Layer pasta, chicken, sauce, and cheese into dish.  Bake uncovered at 350' for 25 minutes or until hot and bubbly.
Let rest 10 minutes before serving.

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enjoy,