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!)

Happy Tummy!

This week is National Eating Disorder Awareness week and for all of you who are trying to remember that food is NOT an enemy and calories=energy for your body to live, grow, and move - I have a gluten-free meal for YOU!

Tinga is a favorite in the Elizalde casa - so here is the recipe!

Step one - put some chicken breasts with a little water in the crockpot on LOW. I know you're a busy working lady (or gentleman) so the crockpot (and crockpot liner!) is your friend! When you get home from work, pull out the chicken and shred it.

Take the chicken broth from the crockpot and put in a blender with a few tomatoes, a medium-sized clove of garlic, and some salt&pepper. Blend tomato mixture.

Meanwhile, cut lots and lots of onions into rings and saute in a large pot. (this pot was about 1/2 full of onions before they break down)

When onions are ready, pour tomato mixture in with the onions and add a can of Chipotle. Either kind will work (even the ChiLpotle haha) but if you do the individual peppers you'll want to only use 2-3 and put them in the blender with the tomatoes. Otherwise, just dump the whole salsa kind in there :)

Add the chicken and mix. If it doesn't seem like there's much liquid, you can add another 1/2c-1c of water. Then float some cilantro and 1 whole chile pepper, reduce heat and cover. Simmer for anytime between 30-45 minutes.

Enjoy on top of tostadas or chips. (I always add lime juice, but J tells me that's not Mexican. So consider lime juice the delicious Tex-Mex version)

And of course, remember food is your FRIEND, not your enemy! Happy healthy eating everyone!