I could eat my weight in Chinese food. Love, love it! One of the hardest things for me going gluten-free has been giving up Chinese delivery. Even if I can find gluten-free menu options, they wind up having inflammatory oils, or MSG, or something else I try to avoid. This recipe has helped solve my cravings. I prefer a little more heat and add a few red pepper flakes.
| Servings | Prep Time |
| 4 | 30minutes |
| Servings | Prep Time |
| 4 | 30minutes |
Ingredients
- 2 Chicken Breasts rinsed and cut into bite size pieces
- 1/4 tsp. Celtic sea salt
- 1 tsp. Ume plum vinegar
- 1 Tbsp. Toasted sesame oil
- 1 Tbsp. Agave nectar
- 1 Tbsp. arrowroot powder
- 2 Tbsp. Oil
- 10 dried chilies cut in half
- 1 Tbsp. Ginger minced
- 1 Shallot minced
- 2 cloves Garlic minced
- 1/2 cup water
Servings:
|
Ingredients
Servings:
|
Instructions
- In a medium sized bowl, season chicken with salt, ume plum vinegar, sesame oil, agave and arrowroot
- In a large skillet over a high flame, heat grape seed oil
- Add chilies and fry until they turn reddish brown, about 2 minutes
- Add seasoned chicken to skillet and stir-fry for 3 minutes
- Add ginger, shallot, garlic and water and cook for 7 more minutes or until chicken is cooked
- Serve with Napa Cabbage and Shiitake Mushrooms
Share this Recipe
Leave a Reply