Chickity-China Chinese Chicken

I think the first gluten-free restaurant breakdown I ever had was in a Chinese restaurant. I didn't think I could eat much from the menu and so we were asking all the typical gf questions. The poor Asian waiter couldn't answer any of my questions so he kept running back and forth between the kitchen. It was clear that the messages were getting crossed so we asked to speak to the cook directly. It all made sense then - we were speaking English to the Asian-language-speaking waiter who was trying to communicate with the Spanish-speaking chef... hilarious.

ANYway, soy sauce and flour brought me to tears - what in the WORLD can i eat? and why is Chinese being taken away from me?!?

So now, when I watch sitcoms and they're all sitting with takeout and chopsticks, and we're took broke to indulge in a $20 GF Pei Wei meal for 2 - I whip up this favorite favorite meal here in the Elizalde casa.

( This post is just me acting out this AMAZING recipe - http://www.bigoven.com/recipe/201809/Bourbon-Street-Chicken )

First, I like to chop all my veggies - broccoli is in the original recipe and I add lots of bell peppers and onions.

Then cube the chicken & pop in the pan with some olive oil.

I like to steam the broccoli in my own Elizalde way - the rice cooking in the pot, colander to let the steam in to cook the broccoli and cover. We're nothing if not efficient over here. Watch out when you move it - I've spilled this weird steaming tower a few times ;)

Take the broccoli off when it looks beautiful and bright green!

Then I mix the sauce ingredients all together - make sure you use GLUTEN-FREE soy sauce & corn starch (not all corn starch is gf!). Also, I put in LOTS of red pepper flakes to give it more of a "kick" and a little less soy sauce, per comments on the original recipe's website.

Pour over the chicken (when cooked) and reserve a little sauce for the rice if you want :) Wash a few dishes while you're waiting.

Meanwhile, saute your peppers & onions in a little olive oil (or coconut oil). Pour in a big bowl with the broccoli!

Simmer the chicken, mix it in, and serve!

(I know you're thinking, WOW she must have a BIG family to cook all of that! And while I do double the recipe, there's only 2 of us and I'll be shocked if the leftovers last more than 24 hours in the fridge. I don't know how families of 6 do it!)