Growing up in Vancouver we had access to some of the most amazing Chinese food restaurants. On top of that, my mom also took an asian cooking class, and could make most Chinese dishes from scratch.
Unfortunately that ability never made it my way, other than being able to whip up a half decent stir-fry.
Our gluten free lifestyle, while frustrating at times, has opened up my eyes, and my kitchen to so many new recipes. I am no longer making the everyday staples (while I am a little) but I’m experimenting with new things all the time.
The good thing about asian food, is that much of is made with cornstarch instead of flour which works perfectly for us.
So this recipe was a hit by the family, and will now become a staple for us.
- 1 tbsp cornstarch
- 1/2 cup water
- 2 cloves of garlic, minced
- 2 tsp fresh organic ginger, grated
- 3 tbsp organic brown sugar
- 2 tbsp Bragg’s Liquid Amino’s (in lieu of soy sauce)
- 1/4 – 1/2 tsp red pepper flakes (optional)
- 2 cups sugar peas, cut on the diagonal (or any and all veggies you would like)
Chicken and Coating:
- 1 organic egg (or you can use two egg whites so that color isn’t so yellow)
- 3 tbsp cornstarch
- salt and pepper, to taste
- 1 pound of chicken, cut into bit-size pieces
- Nutiva Organic Coconut Oil for pan (approx. 2tbsp)
For the sauce, mix together water and cornstarch until combined. Stir in remaining ingredients. Set aside.
For chicken, whisk together egg, cornstarch, salt and pepper. Stir in chicken and coat.
To cook, heat skillet over medium-high heat with a small amount of coconut oil. Add chicken to pan (in individual pieces, not touching and try not to turn them too much), dripping of any excess coating mixture. Cook, stirring occasionally until golden brown and cooked through. Set chicken aside.
Add sauce and sugar peas to skillet and cook until sugar peas are tender (if you have a skillet lid, put that on top and steam veggies )and sauce has thickened. Add chicken (and any remaining juices) to skillet. Toss to coat.
Serve over rice. Serves 4 people.