Kevin and I went out for dinner a few weeks ago, after our first appointment with our Naturopath. Since I had spent the previous 4 weeks eating anything and everything to prep for my IgG allergy testing, I was ready to get back up onto the clean eating bandwagon. As I looked over the menu something caught my eye.
A kung-pao chicken and peanut noodle bowl. Knowing that the noodles were very much made with gluten, I decided to pass. But the idea stuck with me. I decided to try my hand at it!
I’d say it turned out well but that would be an understatement. It was really easy to whip together and considering I had made it for lunches for the week, it disappeared pretty fast from the fridge. And I wasn’t the only one eating it.
I served mine over a bed of rice, but if you’re completely grain free, Katie’s Cauliflower Rice is an awesome option!
- 2 chicken breast diced
- 1/4 cup gluten free soy sauce/coconut aminos
- 1/4 cup vinegar
- 2 bell peppers chopped
- 1/2 white onion diced
- Heat chicken in a large fry pan with the first amount of soy sauce and vinegar over medium heat. Cook until juices run clear. Drain and set aside.
- Meanwhile, saute the bell pepper and white onion in a small frying pan. Remove from heat once the onion starts to turn translucent.
- Mix all the liquid ingredients and garlic for the sauce in a small pot, and bring to a simmer - stirring frequently. Once heated through and lightly simmering, add the cashews and half of the green onions.
- Transfer the sauce into the large fry pan that the chicken is in, and add the bell peppers and onions. Quickly bring it all back up to heat and lightly fry for a few minutes.
- Serve over a bed of rice.