One of my students, Aubrey Nazarro, is a budding young chef, and made me this wonderful dish when I was out with my surgery. With all the talk of Thanksgiving, I thought it might be nice to have a dish that DIDN'T taste of poultry seasoning or pumpkin this week (Flaming Turkey Rolls!)
Aubrey's Gluten-FreeThai Chicken and Rice
White jasmine, texmati, or other white rice
2 tablespoon light vegetable or peanut oil
1 1/2 pounds chicken breasts
1 onion (optional), cut bite size
2 red bell peppers, cut bite size
3 cloves garlic, chopped fine
Gluten free soy sauce
Gluten free hoisin sauce
Hot Thai chili paste
1 green onion sprig, chopped fine
1 1/2 cups fresh basil leaves
1/4 cup salted peanuts (optional)
A handful of cilantro (optional)
Start rice according to package directions.
Heat oils in large non-stick skillet or wok over high heat. Add the garlic to the hot oil, and watch it carefully so it doesnâ€™t burn. Cut chicken into thin strips and chop into bite-sized pieces. Add chicken and stir fry until golden, 2-3 minutes. Push chicken off to sides of the skillet, and add onions and peppers to the center of the pan. Stir-fry 2-3 minutes, then combine with meat.
Toss a good drizzle of soy sauce, about 4 tablespoons of hoisin sauce, and Thai chili paste (according to your taste) into the mix, as well as the chopped green onion and the basil leaves. Once the leaves have wilted, remove from heat and serve over rice. Garnish with chopped, salted peanuts and cilantro.
It was delicious, and I didn't get glutened. I hated to finish it all up, so I might have to make some more myself.
Much love, and happy Monday!