Chinese night!
I thought i would share a couple of my favorite recipes. The family loves this meal and i thought you just might too! We had sesame chicken with jasmine rice, and side of egg drop soup. My kids love everything plus the soup. What kid do you know that really enjoys egg soup? My sesame chicken came from glutenfreemommy.com. When we couldn't find out why Bella was having tummy troubles the Dr. recommend gluten free diet and that's where we discovered this fabulous recipe. This recipe is way better then any restaurant. Luckily she isn't having a problem with gluten, it makes eating such much harder having to read the labels so carefully.
SESAME CHICKEN
1 1/2 lbs of chicken tenders (cut into thirds/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 (you can substitute another if you don’t have it)
1 cup gluten-free chicken broth
1/2 cup sugar (don’t faint; I am trying to mimic the take-out sesame chicken, so reduce if you feel you must)
1/4 cup cornstarch plus 2 teaspoons
2 egg whites, lightly beaten
1/2 cup oil
1 teaspoon garlic, minced
3-6 dried hot pepper pods
1/4 cup sesame seeds
green onions, chopped
cooked jasmine rice
DIRECTIONS:
In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of soy sauce, 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, 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 pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir 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.
Serves 4-6
I didn't add the pepper pods!
Then we add a soup also and let me tell you its one of the cheapest and easiest soup you can make. It came from cheaphealthygood.blogspot.com
egg drop soup
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives or scallions
1/4 teaspoon salt
1-1/2 tablespoons cornstarch
2 eggs
1 egg yolk
In large saucepan, combine 3-1/4 cups chicken broth, salt, ginger, and chives. Bring to a boil.
In a small bowl, combine remaining broth and cornstarch. Set aside.
In a different small bowl, whisk eggs and yolk together. Very slowly, drizzle egg into boiling broth. (It will cook instantaneously.) When all the egg is gone, slowly whisk in the cornstarch mixture, until the soup hits your preferred consistency. Serve hot.
I don't add as much green onions, it makes it very strong. Unless you really enjoy green onions :)
I would've loved to take pics but we ate it asap after it came off the stove. You can check out these websites and look at the pics for yourself. Enjoy
SESAME CHICKEN
1 1/2 lbs of chicken tenders (cut into thirds/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 (you can substitute another if you don’t have it)
1 cup gluten-free chicken broth
1/2 cup sugar (don’t faint; I am trying to mimic the take-out sesame chicken, so reduce if you feel you must)
1/4 cup cornstarch plus 2 teaspoons
2 egg whites, lightly beaten
1/2 cup oil
1 teaspoon garlic, minced
3-6 dried hot pepper pods
1/4 cup sesame seeds
green onions, chopped
cooked jasmine rice
DIRECTIONS:
In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of soy sauce, 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, 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 pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir 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.
Serves 4-6
I didn't add the pepper pods!
Then we add a soup also and let me tell you its one of the cheapest and easiest soup you can make. It came from cheaphealthygood.blogspot.com
egg drop soup
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives or scallions
1/4 teaspoon salt
1-1/2 tablespoons cornstarch
2 eggs
1 egg yolk
In large saucepan, combine 3-1/4 cups chicken broth, salt, ginger, and chives. Bring to a boil.
In a small bowl, combine remaining broth and cornstarch. Set aside.
In a different small bowl, whisk eggs and yolk together. Very slowly, drizzle egg into boiling broth. (It will cook instantaneously.) When all the egg is gone, slowly whisk in the cornstarch mixture, until the soup hits your preferred consistency. Serve hot.
I don't add as much green onions, it makes it very strong. Unless you really enjoy green onions :)
I would've loved to take pics but we ate it asap after it came off the stove. You can check out these websites and look at the pics for yourself. Enjoy
Comments
Post a Comment