Slices of flour-dusted chicken breast simmered in a tangy mango-coconut sauce...yum!
2-3 chicken breasts, sliced into 2 inch slivers
1 red bell pepper, sliced
1 cup GF flour blend (or rice flour) mixed with 1/2 t. salt
1/4 cup oil for frying
1/4 cup fresh cilantro, finely chopped
Extra mango, optional, for garnish
4 T. coconut milk or water
Mango Sauce:
2 fresh ripe mangos, fruit scooped out
1 t. chili sauce or 1/2 t. dried crushed chili
1 T. rice vinegar (or white or apple cider vinegar)
1 1/2 T. soy sauce
3 T. fish sauce
Juice of half a lime
1 thumb sized piece of ginger root, peeled
2 cloves garlic
1/4 t. tumeric (or curry powder will work)
One lime, zested
Place all mango sauce ingredients in a food processor or blender. Process until smooth.
Add the chicken pieces to the flour/salt mixture and cover chicken well. Heat a wok or frying pan to medium high heat. Add the oil and begin frying the chicken pieces. Fry 3 minutes per side until light golden brown and cooked through. Remove chicken and set aside on paper towels to drain.
Wash out the wok/frying pan. Set over medium high heat and add the mango sauce plus red pepper. Bring to gentle boil, then reduce to simmer. If sauce becomes too thick, add the coconut milk or water. Simmer until the red pepper still maintains it's crispness.
Add the fried chicken pieces, gently stirring them to cover with sauce. If desired, add chunks of mango at this point, too. Simmer briefly until all ingredients are warmed through.Transfer to serving plate and garnish with cilantro. Serve over jasmine or white rice.
Crispy chunks of chicken breast in a sweet-tart, succulent lemon sauce… and just as good as PF Chang’s!
2 pounds boneless, skinless
chicken breast, cut into 1inch cubes
2 large eggs
¼ cup corn starch
½ t. baking powder
½ t. salt
Pinch of pepper
Vegetable oil
Sauce:
¼ cup sugar
1 cup chicken broth
1 ½ T. cornstarch
3 T. fresh lemon juice
1 lemon, zested
¾ t. salt
1 T. vegetable oil
Chives or green onion,
chopped as garnish
Beat eggs with a wire whisk and mix with the cornstarch, baking powder and seasonings until smooth. Coat the chicken with the batter.
Fry the coated chicken in oil. I use about an inch in a frying pan, but you may opt to use a deep fryer or wok. Do not undercook or overcook the chicken. Fry about 2-3 minutes per side. Set aside to drain on paper towels. Keep chicken warm at a very low temperature in an oven.
Make the lemon sauce by whisking all the sauce ingredients (except the oil) in a bowl, using a wire whisk. Now heat the tablespoon of oil in your wok or frying pan and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear and slightly thickened. (If sauce becomes too thick, add a little more chicken broth or water.) Toss with the reserved fried chicken chunks and serve immediately.
Makes: 8-10 servings.
Notes: This is great tossed with steamed broccoli.
“Slump” is another name for a cobbler. This recipe is excellent with fruit in season such as apples, berries, rhubarb, peaches, apricots, etc. This cherry slump is served with a dallop of vanilla gelato.
2-3 pints ripe fruit (4-6 cups), sliced or peeled, if applicable
⅔ cup sugar, divided, ⅓ and ⅓ *
Zest from one lemon
1 T. lemon juice
1 T. GF vanilla extract
1 t. cinnamon
Dash of nutmeg, optional
⅔ t. salt, divided
1½cups, plus 1 T. GF flour blend, divided
6 T. cold, unsalted butter, cut into small pieces, divided into 2 and 4 T.
2 t. GF baking powder
½ t. baking soda
1 cup room temperature GF buttermilk
Preheat oven to 375°F.
Fruit: Combine the fruit, ⅓ cup of the sugar or sugar substitute of choice and 1 tablespoon of flour; toss gently. Add zest and lemon juice, vanilla extract, cinnamon/nutmeg, ⅓ teaspoon salt and 2 tablespoons butter; toss gently into the fruit mixture. Place fruit mixture into an oiled pie pan or casserole.
Dough: Combine the remaining flour, remaining ⅓ cup sugar, remaining ⅓ teaspoon salt, baking powder and baking soda. Cut in remaining butter with a pastry blender or two knives until texture resembles coarse meal.
Stir in buttermilk just until mixture begins to hold together. Drop dough carefully by large spoonfuls over top of fruit, spreading to loosely cover the fruit. Place dish or casserole on a rimmed baking sheet and bake 35-45 minutes, until topping is golden brown and fruit is bubbling. Served flipped with fruit on top.
Notes:*This amount of sugar can be reduced or stevia or alternative GF sugar substitute may be used.
Makes: 6-8 servings.
Chinese Hot and Sour Soup...my version...see recipe below!
Lately, there has been alot of buzz about PF Chang restaurants adding more GF options to their offerings...see below:
P.F. CHANG’S CHINA BISTRO LAUNCHES EXPANDED GLUTEN FREE MENU
Enhanced Offering Includes 5 New Beef Entrees and a Total of 28 Dishes
Scottsdale, AZ. (March 8, 2010) - P.F. Chang’s China Bistro (NASDAQ: PFCB) announced today a newly expanded Gluten Free Menu, featuring beef entrees for the first time. Gluten intolerant diners can now enjoy a wider range of dining options, from P.F. Chang’s signature Chicken Lettuce Wraps and Mongolian Beef to a Flourless Chocolate Dome for dessert.
“More and more of our guests are asking for gluten free options and we’re proud to offer them a greater variety of P.F. Chang’s classics,” said Gregg Piazzi, Director of Culinary Training for P.F. Chang’s China Bistro. “P.F. Chang’s is sensitive to all of the food allergies and dining requirements of our guests and we strive to serve customized cuisine that meets each diner’s individual needs.”
P.F. Chang’s upholds a rigorous gluten free cooking process to ensure the dietary safety of guests with celiac disease. The restaurant’s staff takes all the necessary measures of precaution during the preparation and serving of gluten free dishes.
The newly expanded Gluten Free Menu features the following items:
Lunch Bowls:
GF Buddha’s Feast - $7.25
GF Shrimp with Lobster Sauce - $8.95
GF Moo Goo Gai Pan - $8.95
GF Beef with Broccoli - $8.95
GF Pepper Steak - $8.95
P.F. Chang's China Bistro, Inc.
P.F. Chang's China Bistro, Inc. owns and operates two restaurant concepts in the Asian niche. P.F. Chang's China Bistro features a blend of high-quality, Chinese-inspired cuisine and American hospitality in a sophisticated, contemporary bistro setting. Pei Wei Asian Diner offers a modest menu of freshly prepared Asian cuisine in a relaxed, warm environment offering attentive counter service and take-out flexibility.
And from yours truly... There was a local program on Phoenix TV last week (3/3/10), on which someone with the
local PF Changs organization prepared Mongollian Beef, one of the newest GF
options. He mentioned that his people had been meeting with the Phoenix
chapter celiacs, getting feedback and that they had been further developing
their GF offerings. There are (at least) seven new GF options that were
tested in the Arizona market and their GF sales had risen 140% in a week's
time, since the launching of those dishes. The PF Changs person also stated
that these same options were being ramped up nationally almost immediately
due to the excellent response.
Hot and Sour Soup Recipe Based on a Chinese favorite, this soup is great for flu or a head cold; aromatic and satisfying any time.
1.75 ounce package dried shitake mushrooms, reconstituted and coarsely chopped (or ½ pound fresh mushrooms, chopped)
¼ cup tree fungus mushroom, chopped (optional)
6 cups GF chicken stock
8 ounce can bamboo shoots, cut into thinner strips if possible
¼ cup unseasoned GF rice vinegar
3 T. GF soy sauce or 6 T. Braggs Liquid Aminos
1 T. sesame oil
1 T. fresh grated ginger
½ T. GF chili garlic sauce*
1 t. sugar
1½ T. cornstarch, mixed with ¼ cup cool water
10.5 ounce package firm tofu, cut into strips
2 eggs, beaten
Sliced green onion for garnish
Cover dried mushrooms (if using) with hot water; let stand for 10 minutes.
Combine mushrooms, stock, bamboo shoots, vinegar, soy sauce or liquid aminos, sesame oil, ginger, and chili garlic sauce and sugar in a large pot. Bring to a boil; reduce heat and simmer for 15 minutes.
Stir in cornstarch mixture; cook, stirring constantly, for about three minutes or until slightly thickened. Add tofu and cook just until heated through. Adjust seasonings, adding more soy sauce or vinegar if desired. Finally, while stirring soup, gently pour in egg, cook for 1 minute more.
Season to taste with salt, if needed. Garnish with sliced green onions.
Notes: *Found in the Asian foods isle in your grocery.
~Chopped cooked chicken may also be added to this soup.
Makes: 8 servings.
This recipe is from my cookbook:
"Delicious! The Very Best of Gluten Free and Wheat Free Cooking; A Home Style Recipe Collection for Celiacs & Wheat Sensitive Folks"
available from my website http://www.celiacdiseaseinfo.org
