Ordering Chinese takeout is a convenient dinner option for many, but since most Asian restaurants serve dishes topped with peanuts and cashews, it can be a deadly bite for those with food allergies. You can still have the taste of Asia at home with this simple Ginger Chicken recipe. Inspired by Mark Bittman from his cookbook, “The Best Recipes in the World,” my recipe uses agave nectar, which delivers a sweet sauce with a lower glycemic index. This version also has a more kid-friendly, milder flavor without skimping on deliciousness. Yet, if spicy is what you like, feel free to add a pinch of red pepper flakes. The finely chopped shiitake mushrooms are known to strengthen your immune system and have anti-cancer properties as well. (www.drweil.com) The minced ginger also has anti-inflammatory effects and helps to ease digestion. Although, the true test of success came the other evening when I was cooking this recipe — my seven-year-old son walked in the kitchen and said with delight, “Mmmm... smells like ginger! Are we have ginger chicken for dinner? I LOVE ginger chicken!” Chalk one point up for mom.
Ginger Chicken
NUT, DAIRY and EGG FREE
2 -3 tablespoons of canola oil
1 medium onion, finely chopped
4 garlic cloves, minced or pressed
one, 3-inch piece of fresh ginger root, peeled and minced
1 pound boneless, skinless chicken breast,
cut into 3/4-inch chunks (organic chicken if possible)
4-5 medium sized shiitake mushrooms,
stems discarded and diced
3 tablespoons soy sauce*
3 tablespoons agave nectar (or honey)
1/4 cup lime juice (fresh squeezed is best)
salt and black pepper to taste (optional)
1. Heat wok or large deep skillet over medium-high heat for
2 or 3 minutes. Add the oil and swirl to coat pan.
2. Add the onion, stir and cook for about 2 or 3 minutes, or until softened.
3. Add the garlic and ginger and continue to cook while stirring, about 30 more seconds
4. Include the chicken, turning the heat to high and browning all sides until the chicken is no longer pink (about 4 to 5 minutes). Reduce heat to medium.
5. Next add the shiitake mushrooms, stir and cook for
2 more minutes.
6. Lastly, drizzle in the soy sauce, agave and lime juice and cook for 2-3 more minutes while the sauce thickens.
7. Serve on brown rice, garnished with steamed broccoli.
* This recipe can be made GLUTEN FREE by substituting the soy sauce with Bragg’s Liquid Aminos All Purpose Seasoning, available at Whole Foods or your local health food store.
©2010 tricia barry biagi
Posts
