Sunday, December 5, 2010

Gluten Free Teriyaki Chicken at Home, Sweet, Home

Living gluten free brought my relationship with food front and center in my life.  I live and breathe to fill my family with organic, healthy, gluten free food.  For the most part, it's been a blessing to find out the reason for our health problems.  But the days of stopping off to get take out at our local teriyaki joint, Love Love Teriyaki, after a busy day are long gone.  The soy sauce they marinate their meats in contains wheat.  We were regulars at this small family business, our faces and orders familiar.  And then one day, we were gone.  It was like we fell off the face of the earth.


But, alas, we've found a couple places we can safely eat in my home town of Salem, Oregon.  Marco Polo Global Restaurant offers an entire gluten free menu, with most items dairy free as well.  We've also had good luck eating gluten and dairy free at Chipotle, a mexican grill chain restaurant.  Recently, I've learned of four new places in my community who offer gluten free options: Alcyone Cafe and Catering , The Cherry City Cafe,  Kwan's Original Cuisine and an old favorite, Venti's Cafe is in the process of adjusting their menu to reflect new gluten free options.  Kudos to those restaurants who are reworking their ingredients to provide more options for gluten free customers.


For now, when the teriyaki cravings hit, here's my recipe:


Ingredients:
2 medium size chicken breasts (1 to 1 1/4 lbs), cut into bite size strips
1/2 cup mirin rice cooking wine (I use Eden brand)
1/2 cup gluten free tamari
2 tbsp apple cider vinegar
2 tbsp agave
1 tbsp pineapple juice
3 medium garlic cloves, minced
1 tsp fresh ginger, minced
1/2 cup water
2 tbsp sweet rice flour (use arrowroot for grain free diets)
1 tbsp sesame oil
1 cup napa or savoy cabbage, chopped
1/4 to 1/2 cup carrot, julienne cut


Directions:
In medium size bowl, mix together mirin, tamari, vinegar, agave, pineapple juice, garlic and ginger.  Add chicken and marinate in the refrigerator for 30 minutes to a few hours.  Heat wok or large heavy frying pan to medium, high heat.  Add sesame oil and swirl to cover pan.  Using a slotted spoon, add chicken to hot pan and reserve marinade in bowl.  Stir fry chicken until it is cooked through.  Mix water and sweet rice flour in a small bowl.  Add to marinade.  Add marinade to pan and bring to a boil.  Add carrots.  Turn down temperature until the sauce is simmering.  Let simmer 3 to 5 minutes, until sauce has thickened.  Turn off heat and stir in cabbage.  Let sit for a couple of minutes until cabbage is wilted.  Serve over brown rice pad thai noodles (pictured), or whole grain brown rice, quinoa or millet.  Serves 2 to 3.  Source:  www.foodsensitivityjournal.com


Well I think it's about time for me to go talk to the owners of Love, Love Teriyaki and fill them in on our whereabouts.  I hope by doing so to raise awareness that more and more people are turning to gluten free diets.  I want more safe options to be available for me and my family.  Maybe if we all talk to just one restaurant, we could help raise awareness about this important issue.  Are you in?


Join Simply Sugar and Gluten Free's Slightly Indulgent Tuesday event for more recipes.

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