Our family loves to make Chinese food. It has been a challenge though since going soy free. A few weeks ago we made this delicious sesame chicken but I wasn't satisfied with only one kind of allergy friendly Chinese food, so this week I went to work on another. I have found coconut aminos to be a necessary ingredient in making soy free Chinese dishes. It's expensive though so I have been using other ingredients to help stretch the coconut aminos and still have an adequate "soy sauce" like taste to the dish!
Teriyaki Chicken Stir Fry
Yield 4 servings
1 lb. cubed raw chicken
1/3 cup coconut aminos
1/2 teaspoon salt
1/2 cup Dole pineapple orange juice
2 teaspoons sherry cooking wine
2 teaspoons white vinegar
1/4 cup honey
1 teaspoon Orrington Farms Low Sodium Broth Base & Seasoning (must be low sodium version)
1 tablespoon Lea & Perrins worcestershire sauce (Previously contained soy so check your label!)
1/4 teaspoon garlic powder
1 tablespoon sugar
1 tablespoon corn starch
2 tablespoons water
1 bag steamer stir fry vegetables
Directions: Cook cubed chicken until chicken becomes white and juices run clear. While the chicken is cooking, mix coconut aminos, salt, pineapple orange juice, sherry cooking wine, vinegar, honey, beef seasoning, worcestershire sauce, garlic powder and sugar in a medium sized bowl. Once chicken is fully cooked, pour sauce mixture over the chicken and cook over medium heat for 5 minutes. In a small separate bowl, combine corn starch and water and mix well. Pour the corn starch mixture evenly over chicken. Continuously stir the chicken mixture over medium heat as the sauce quickly thickens. Thicken to desired consistency. Serve over rice with stir fry vegetables.
Disclaimer: It is always important to read labels because brands frequently change their ingredients. These ingredients and brands work for my family but some may be processed in the same facility as wheat, soy, dairy and/or eggs and therefore depending on your severity may or may not work for your family.
Directions: Cook cubed chicken until chicken becomes white and juices run clear. While the chicken is cooking, mix coconut aminos, salt, pineapple orange juice, sherry cooking wine, vinegar, honey, beef seasoning, worcestershire sauce, garlic powder and sugar in a medium sized bowl. Once chicken is fully cooked, pour sauce mixture over the chicken and cook over medium heat for 5 minutes. In a small separate bowl, combine corn starch and water and mix well. Pour the corn starch mixture evenly over chicken. Continuously stir the chicken mixture over medium heat as the sauce quickly thickens. Thicken to desired consistency. Serve over rice with stir fry vegetables.
Disclaimer: It is always important to read labels because brands frequently change their ingredients. These ingredients and brands work for my family but some may be processed in the same facility as wheat, soy, dairy and/or eggs and therefore depending on your severity may or may not work for your family.
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