Chicken Bok Choy Recipe, Gluten Free

Chicken Bok Choy

(I wonder why my fingers want to type 'Chow' instead)

Many of the dinners at our house are simple variations on a theme. So they start with beef or pork or chicken, then vegetables, then a sauce, then they're topped with nuts of one kind or another. Simple. Of course. But, there's nothing to apologize for here, because they taste good and are healthful dinners. Besides, there's always dark chocolate for dessert, so what's not to like?

Well, actually, I'm not sure that I like bok choy, but I like the exotic sound of the name, so that counts for something. I just looked it up. The name means, literally, 'white vegetable.' How boring. I'll stick with Bok Choy which, I discovered, is of the same species as turnips! (and I've never liked turnips, so it's understandable that this wasn't my favorite dish).

Chicken Bok Choy, Recipe: (and as soon as I can learn to pronounce 'qin cai', I'm switching to celery)

3 boneless, skinless chicken breasts, diced (Do this while they're partially frozen or you'll probably never do it again. No one likes to try chase a squishy, slimy chicken breast around the cutting board.)

3 cloves garlic, peeled and minced 

Olive oil or Coconut Oil (Appx. 2 T.)

1/2 stalk bok choy, (that means like half of the whole thing, not just a 'rib') washed and sliced on the diagonal

2 c. snow peas

1-2 c. sliced fresh mushrooms

Sauce:

2 T. white wine

1/4 c. Pacific Organic Free Range Chicken Broth (You can turn the remaining broth into chicken broth ice cubes for later use)

1/2 - 1 T. corn starch

1 t. honey

Salt & Cayenne

Nuts:

Roasted, salted cashews

Directions:

In a large skillet, stirfry chicken and garlic in oil. When chicken is browned, remove from skillet and place on a plate. 

Steam the bok choy and snow peas for about a minute, then place them in the skillet and stirfry for a couple minutes. OR you can just skip the steaming part and simply stirfry them. When the bok choy stems are translucent and the peas are tender but still a good green color, add the chicken and garlic back into the skillet, along with the sliced mushrooms.

In a small bowl, stir together the ingredients of the sauce. Now pour that over the chicken mixture that's in the skillet. Stir and bring to temperature. (I like to use two pancake turners to stir/flip/fry). Keep skillet over heat, stirring, until the sauce has made a nice glaze.

Serve with cashews.

This can also be served with rice, but when it's a choice between rice now and dark chocolate later, you know which I choose (which might explain why I have a hard time sleeping some nights).

 

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Curry Chicken Salad Recipe with Dried Cherries - Gluten Free

Curry Chicken Salad

I think it was about a week ago that Laurie, from Cookin' Up North, posted the recipe for her Curry Chicken Salad on her blog. I knew that I had most of the ingredients on hand, so I decided to try it. Be sure to visit her blog to get the original recipe. I tweaked this a bit, simply because I didn't have exactly the same ingredients - but close.

Curry Chicken Salad - Recipe:

1 large can chicken breast (Mine is Member's Mark from Sams Club - only chicken and water. No other creepy ingredients.)

Celery - some (I think this may have been about 3 ribs)

Apple - 1 apple, cored and minced. I used dried apples from my McIntosh tree after pulsing them in the food processor for a bit.

Onion - some (about 1/3 small onion, minced)

Dried Door County Cherries, about 3/4 c.

Chopped Pecans, about 1/3 c.

Miracle Whip Salad Dressing (about 1/3 c.)  Kraft will list all forms a gluten on the ingredient listing. If you don't see it there, then it is not there.)

Lime juice from half a lime

1 t. Hot Curry Powder (I used Penzey's) *

1/8 t. salt

Roasted sunflower seeds

A sprinkling of cayenne, if you like it even a little hotter.

Chop celery and onion.

Mix in drained canned chicken breast, cherries, pecans.

Stir in salad dressing, lime juice, hot curry powder, salt.

Put sunflower seeds in a small bowl on the table.

(No one wants soggy sunflower seeds.)

This stuff is SO delicious!

I can eat a small dish of this for lunch and not even miss potato chips...well, not too much. A few might be really nice to accompany this great chicken salad!

I've already made this twice since last week, so you can tell it's a new favorite around here! Thanks to Laurie.  Now I'm going to go try her Spinach Artichoke Dip!

*What I learned about Penzey's Spices by writing to the company:

'Thank you for taking the time to write.   None of our spices or blends contain any sort of gluten in them, the label indicates everything that is in that jar/bag.  The only product that does contain gluten is our Beef Soup Base.  All of our soup bases are produced at a different site, so as a general rule of thumb we recommend to stay away from all of our soup bases as we can not guarantee that there is no cross contamination.

As a company, we can not claim that we are a gluten free facility as we do not specifically test for gluten and we have a test kitchen on site that does contain flour.  The blending and packaging room is completely separate from the kitchen, but legally we can not advertise our blends as being "gluten free".

We hope this information is helpful and please feel free to contact us with any other questions you may have.

Best regards,
 Kimmie
Penzeys Spices
Customer Service 1-800-741-7787'

Thought I'd pass along that info for those of you who are looking for gluten-free spices.

***

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Balsamic Chicken and Zucchini with Angel Hair - Recipe

I was very pleased to see five little zucchinis in my garden, and especially happy that overnight they hadn't grown to the size of fireplace logs. I had great plans for those first zucchinis, and they didn't disappoint me.

NOTE: This is a previously-scheduled blog post. I hope to get back to blogging and caught up on reading all of your blogs in the next week. Some of our family have been with us for the past week, so it's been pretty busy around here.

Balsamic Chicken and Zucchini with Angel Hair - Recipe

3 boneless, skinless chicken breasts, diced
2 cloves of garlic, minced

1 large onion, sliced
1-2 red bell peppers (I used Carmens)
3-5 small, young zucchinis
Fresh mushrooms, or canned and drained
1 can black olives
1 small can green chili peppers
Balsamic vinegar
Sea salt
Grated Parmesan cheese

Angel hair (Cook according to package directions while you're preparing the recipe below.) When done, drain angel hair and stir in a teaspoon or so of olive oil to keep it from sticking. Set aside.

In a large skillet, saute the chicken in a couple tablespoons of peanut or corn oil (it browns better than when I use olive oil). Remove chicken to a large plate.

In same large skillet, saute onions and peppers in a couple tablespoons of olive oil. You're ready to add the zucchini chunks when the onions and peppers have cooked down just a little.

Add 1 can drained mushrooms or fresh sliced mushrooms.
Add 1 can black olives, drained (You may need two. It depends on how many olives you're going to snitch before this project is done.)
Add 1 can green chilis.

Add about 3 T. (or more) Balsamic vinegar to the skillet. Stir in sauteed chicken.

Turn burner to low and cook until zucchini is just tender with a bit of crunch remaining.

Serve chicken/zucchini recipe over bed of angel hair pasta. This can be made gluten-free by simply using Tinkyada (gluten-free) pasta.

Sprinkle Parmesan cheese over top.

There's no such thing as too many olives!

This post is linked to: Making the World Cuter Mondays and Something I Whipped Up Monday and  Motivate Me Monday and Making Monday Marvelous and Made from Scratch Tuesday and Delectable Tuesday and Anything Related Tuesday and Take a Look Tuesday and Tasty Tuesday  and Tasty Tuesday and  Tempt My Tummy Tuesdays  and Wandering Wednesday and What's Cookin' Wednesday and We Did it Wednesday and Thrilling Thursday and Lisa's Gluten-Free Blog and Favorite Things Friday and I'm Lovin' it Friday and It's a Hodgepodge Friday  and Fat Camp Friday and Fun With Food Friday