I absolutely love Chinese food, but when I eat it out it does not like me. I had a very bad reaction last year to MSG at one of our local Chinese buffets. Although I adore Chinese food and love the variety, I can't bring myself to tempt fate again. So in order to get my Chinese food fix, I have created my own version of some of my favorite Chinese dishes. I know you will enjoy them and will be challenged to create your very own healthy Chinese dishes at home.
Chicken & Broccoli Stir Fry
Ingredients:
2 boneless skinless chicken breasts, cut into thin strips
2 cups frozen broccoli florets
½ cup shredded carrots
1 medium onion, thinly sliced
1 bell pepper, thinly sliced
2 tsp. ground ginger
2 cloves garlic, minced
2 tbls soy sauce (I use organic with no added MSG)
2 tbls brown rice syrup
1 cup water
sea salt
¼ tsp black pepper
olive oil
tapioca starch & water (for thickening)
2 boneless skinless chicken breasts, cut into thin strips
2 cups frozen broccoli florets
½ cup shredded carrots
1 medium onion, thinly sliced
1 bell pepper, thinly sliced
2 tsp. ground ginger
2 cloves garlic, minced
2 tbls soy sauce (I use organic with no added MSG)
2 tbls brown rice syrup
1 cup water
sea salt
¼ tsp black pepper
olive oil
tapioca starch & water (for thickening)
Directions:
In a large skillet, add in a couple of tablespoons of olive oil over medium-high heat and add in chicken, onions, bell pepper and garlic. As this is browning, add in half of the soy sauce, half of the ground ginger and the black pepper. Continue to cook over medium-high heat until chicken is browned then add in the broccoli, carrots and water. Reduce heat to low and add remaining soy sauce and ginger. Simmer for 10-15 minutes until veggies are tender. Add in brown rice syrup, stir and check your seasonings, adjust if necessary. If needed, add a dash of sea salt. When all ingredients are combined, thicken to your desired consistency using a mixture of tapioca starch and cold water. Delicious served by itself or over fried brown rice or brown rice noodles. (Note: I do not care for fresh ginger, however I know many people do. So if you prefer, replace the ground ginger with fresh grated ginger.)
In a large skillet, add in a couple of tablespoons of olive oil over medium-high heat and add in chicken, onions, bell pepper and garlic. As this is browning, add in half of the soy sauce, half of the ground ginger and the black pepper. Continue to cook over medium-high heat until chicken is browned then add in the broccoli, carrots and water. Reduce heat to low and add remaining soy sauce and ginger. Simmer for 10-15 minutes until veggies are tender. Add in brown rice syrup, stir and check your seasonings, adjust if necessary. If needed, add a dash of sea salt. When all ingredients are combined, thicken to your desired consistency using a mixture of tapioca starch and cold water. Delicious served by itself or over fried brown rice or brown rice noodles. (Note: I do not care for fresh ginger, however I know many people do. So if you prefer, replace the ground ginger with fresh grated ginger.)
Oriental Potatoes:
Ingredients:
3 medium potatoes, peeled, quartered & cut into 1/2” chunks
1 medium onion, quartered & cut into ½” chunks
½ tsp sea salt
¼ tsp black pepper
1 tsp garlic powder
2 tbls soy sauce (I use organic with no added MSG)
2 tbls brown rice syrup
3 tbls olive oil
Directions:
Place potatoes in a covered microwave-safe bowl with ¼ cup water and cook on high for 15 minutes. Drain off any remaining water. Heat olive oil in medium skillet, add in potatoes, onions, sea salt, garlic powder and black pepper, and cook over medium heat until potatoes are browned. Add in soy sauce and brown rice syrup and stir to combine. Cook over low heat for 5-10 minutes to combine flavors. Enjoy!
1 medium onion, quartered & cut into ½” chunks
½ tsp sea salt
¼ tsp black pepper
1 tsp garlic powder
2 tbls soy sauce (I use organic with no added MSG)
2 tbls brown rice syrup
3 tbls olive oil
Directions:
Place potatoes in a covered microwave-safe bowl with ¼ cup water and cook on high for 15 minutes. Drain off any remaining water. Heat olive oil in medium skillet, add in potatoes, onions, sea salt, garlic powder and black pepper, and cook over medium heat until potatoes are browned. Add in soy sauce and brown rice syrup and stir to combine. Cook over low heat for 5-10 minutes to combine flavors. Enjoy!
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2 comments:
I don't ever eat Chinese food anymore from take out either. Not for the same reason as you but I just found I can make it at home healthier and also because we have a Thai place in town which satisfies my need for the rice and noodles. This looks great!!!!
Yumm.....that sounds delicious and it's only 9:00 a.m. MUST be GOOD! I've never heard of brown rice syrup but I'm sure I can find it if I look.
PS: LOVE the story about the green chili burritos. Isn't it freaky how those seeds can burn skin.....Even though I'm a Texas born and bred I might only put a 1/4 habenero in the recipe...:) Have an awesome weekend!
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