Category: Gluten Free Side Dishes

Ingredients:

• 1/2 lb. gluten-free brown rice spaghetti (or a GF brand containing corn)
• 1/2 teaspoon sesame oil
• 1 Tablespoons cooking oil
• 1 1/2 lbs. boneless skinless chicken breasts, cubed
• 1 Tablespoon dark sesame oil*
• 4 medium carrots, thinly sliced
• 6 green onions, whites only, thinly sliced (reserve greens for garnish) (or 3/4 cup chopped yellow onion)
• 1 1/2 cups sliced celery
• 1/2 cup frozen spinach, thawed (or bok choy, cooked and drained)
• 1 clove garlic, minced or grated
• 1 cup low-sodium gluten-free chicken broth
• 1/3 cup gluten-free low-sodium soy sauce (or San-J Tamari Sauce)
• 1 Tablespoon granulated sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 2 Tablespoons + 2 teaspoons cornstarch (or potato starch)
• 2 Tablespoons + 2 teaspoons water

Instructions:

1. Boil spaghetti according to manufacturer's instructions. Drain, toss with 1/2 teaspoon sesame oil and set aside.
2. Preheat a wok or heavy skillet over medium-high heat with neutral flavored cooking oil. Add chicken and cook until brown, about 5 minutes. Remove chicken and set aside.
3. Add sesame oil and heat until hot.
4. Add carrots and saute for 4 minutes.
5. Add onion and celery and saute for until onion is tender, about 5 minutes.
6. Add spinach and garlic and saute long enough to heat, about 1 minute.
7. Add chicken broth, soy sauce, sugar, ginger, pepper flakes, and bring to a boil.
8. Mix cornstarch with equal amounts of cold water and pour into the sauce, whisking as you pour.
9. Return chicken to pan, stir and heat long enough to warm the chicken.
10. Toss with gluten free pasta and allow noodles to absorb the sauce for about 5 minutes.
11. Serve alone, or topped with crunchy chow menu noodles, see the above link.

Tips

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