Chinese Gluten-Free Lunch Feast: Crispy Sesame Chicken & Vegan Shiitake Fried Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• Crispy Sesame Chicken:
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite
• sized pieces
• 1/2 cup cornstarch
• 1/4 cup sesame seeds, toasted
• 1/3 cup soy sauce substitute (tamari or coconut aminos)
• 1/4 cup rice vinegar
• 1/4 cup honey or maple syrup
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/2 teaspoon crushed red pepper flakes (optional) Vegan Shiitake Fried Rice:
• 3 cups cooked gluten
• free white or brown rice, cooled
• 1 cup shiitake mushrooms, sliced
• 1/2 cup frozen peas and carrots
• 2 tablespoons vegetable oil
• 2 green onions, thinly sliced
• 3 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. In a shallow dish, mix cornstarch and toasted sesame seeds.
2. Toss chicken pieces in the cornstarch mixture to coat evenly.
3. Heat oil in a large skillet or wok over medium high heat.
4. Add chicken and cook until golden brown and crispy, about 3 4 minutes per side.
5. In a small bowl, whisk together soy sauce substitute, rice vinegar, honey, garlic, ginger, and crushed red pepper flakes (if using).
6. Pour the sauce over the cooked chicken and cook for another 2 minutes, until slightly thickened.
7. Remove from heat and set aside.
8. In a large non stick skillet or wok, heat oil over medium high heat.
9. Add sliced shiitake mushrooms and cook until golden brown, about 3 4 minutes.
10. Add frozen peas and carrots and cook for another 2 minutes.
11. Stir in cooked rice, green onions, and garlic. Season with salt and pepper.
12. Cook, stirring constantly, until the rice is heated through and slightly crispy, about 5 7 minutes.
13. Serve the fried rice alongside the sesame chicken.

Chef’s Insight

The combination of textures and flavors in this dish creates an unforgettable gluten-free Chinese lunch experience.

Notes

Make sure to use gluten-free soy sauce substitute and rice for a truly gluten-free meal.