 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
For the Gluten-Free chicken dish, I switched out some of the ingredients, such as sugar, cornstarch and soy sauce to suit my dietary plan, changed the directions and added some garlic. This Chili Chicken is amazing; as I devoured it, I was transported back to my days of gluten-filled eating in New York City Chinese restaurants! Ingredients:
2 chicken breasts, rinsed and cut into bite size pieces (about 1 1/2 pounds) |
1/4 teaspoon celtic sea salt |
1 teaspoon umeboshi vinegar |
1 tablespoon sesame oil |
1 tablespoon agave nectar |
1 tablespoon arrowroot |
2 tablespoons grapeseed oil |
10 dried chilies, cut in half |
1 tablespoon gingerroot, minced |
1 shallot, minced |
2 garlic cloves, minced |
1/2 cup water |
Directions:
1. In a medium sized bowl, season chicken with salt, umeboshi, sesame oil, agave and arrowroot.
2. In a large skillet over a high flame, heat grapeseed oil.
3. Add chilis and fry until they turn reddish brown, about 2 minutes.
4. Add seasoned chicken to skillet and stir-fry for 3 minutes.
5. Add ginger, shallot, garlic and water and cook for 7 more minutes or until chicken is cooked.
6. Serve with Napa Cabbage and Shiitake Mushrooms.
|
|