Cooking

Chinese New Year …. Gluten-Free

This year we were blessed with a foreign exchange student from Taiwan, who not only showed us how to properly celebrate the New Year, but also helped us decorate and cook. Our menu was simple: General Tsao Shrimp and Chicken, Hunan Sweet and Sour Chicken, and Fried Rice (recipe not included). I know this sounds like a lot of cooking, but I was able to find some new products to help.

Introducing SNAPDRAGON Pan-Asian Cuisine, a new line of  gluten-free Chinese food, imported from Thailand. Each box comes with noodles, sauce and a recipe. Add veggies and the meat of your choice, and cook. Within 20 minutes you have a delicious, healthy, gluten-free meal!

Their Hunan Sweet & Sour Chicken was amazing! One box serves 2-3 people.  We doubled it to serve 5 people (2 adults, 1 teenager, 2 kids).

Here is what we added:
Please note that these ingredients were used in our double recipe. Please use your discretion if you are making 2-3 servings.

1/2 onion, cut in half and sliced into wedges
2 bell peppers, washed, sliced into strips and halved
1 can chunk pineapple, drained
8 oz boneless skinless chicken breasts approx. 4 chicken breasts or 8 boneless skinless chicken strips – cut into approx. 1″ cubes

Place a medium-large pot of water on the stove. Lightly sprinkle with salt and pour 2 tsp of oil into it. One turn around the pot. Bring it a boil and remove from heat. Add the rice noodles, preferably removed from its wrapper ;), to the water. Set the timer for the amount indicated on the box, and stir occasionally. Drain and rinse under cool water. Yes, the cold water does matter. If the rice noodles are not rinse with cold water, they can become mushy and gross. Set aside.

In a large pan, or stove wok, pour in the amount of oil indicated on the box. Warm the oil, and add the veggies and chicken  to the oil. Stir frequently to keep from burning.

After the meat has cooked through, add 4 Tbs of water and the packet of sauces. If you are making enough to serve 2-3 people, add 2 Tbs of water and the 1 packet of sauce. 

Add the noodles back into the pan, or wok, and stir. Once the noodles have sopped up most of the sauce, remove from heat and serve.

SNAPDRAGON’s General Tsao was the hit of the night! The spice was just right and it was so addictive.

One box serves 2-3 people.  We doubled it to serve 5 people (2 adults, 1 teenager, 2 kids).

Here is what we added:
Please note that these ingredients were used in our double recipe. Please use your discretion if you are making 2-3 servings.

1/2 thinly sliced bell pepper
a handful of chives
4 oz boneless skinless chicken breasts – approx. 2 chicken breasts or 4 boneless skinless chicken strips – cut into approx. 1/2″ cubes
4 oz peeled, devined, shrimp – we like to use Kirkland’s devined, peeled shrimp – a  1/4 of a bag or a 1/4 lb of shrimp.

Place a medium-large pot of water on the stove. Lightly sprinkle with salt and pour 2 tsp of oil into it. One turn around the pot. Bring it a boil and remove from heat. Add the rice noodles, preferably removed from its wrapper ;), to the water. Set the timer for the amount indicated on the box, and stir occasionally. Drain and rinse under cool water. Yes, the cold water does matter. If the rice noodles are not rinse with cold water, they can become mushy and gross. Set aside.

In a large pan, or stove wok, pour in the amount of oil indicated on the box. Warm the oil, and add the veggies, chicken, and shrimp to the oil. Keep watch on the shrimp, as it will cook quickly and begin to tighten into a small curl when it starts to get over cooked. Everything should cook in approx. 2 minutes, at the most. Check the chicken after a minute for doneness.

After the meat has cooked through, add 4 Tbs of water and the packet of sauces. If you are making enough to serve 2-3 people, add 2 Tbs of water and the 1 packet of sauce. 

Add the noodles back into the pan, or wok, and stir. Once the noodles have sopped up most of the sauce, remove from heat and serve.

Our Gluten-Free Fried Rice Recipe to come… Happy Chinese New Year!

 

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