One of the hardest ethnic foods to make Paleo (in my opinion) is Chinese Food. So many of us love the wonderful taste, but so many of the sauces and items contain gluten. For someone like me, who is severely gluten intolerant I have basically just cut out Chinese food from my diet.
Well now I don’t have to. There are some great gluten-free substitutions that you can use to have your chinese meals taste great and you can feel great too. I have also noticed when I use the gluten-free items, I am not hungry 30 minutes after I eat the chinese food, which was a common occurence before.
This is a great recipe for lunch, dinner, or a linner. It is very refreshing and tasty.
Ingredients:
10 oz. shredded cabbage (I get the pre-cut bag from Trader Joes).
3-4 cups of watercress lettuce
2-3 chicken breasts
1/2 cup of cilantro
1/2 cup of scallions
1 can of diced water chestnuts
1/2 cup of shredded carrots
1/4 cup of diced celery
1/4 cup of diced green pepper
2 tsp. dry mustard
1/2 tsp of ginger
2 tbsp gluten-free Thai Peanut Sauce
1/2 cup rice vinegar
¼ cup sesame oil
2 tbsp sesame seeds
1/4 slivered almonds
1 tablespoon of coconut oil
Directions:
1. Put the cabbage and lettuce in a large bowl. Then cut up some cilantro, carrots, celery, green pepper, and add that to bowl.
2. Add in almonds and sesame seeds to the bowl.
3. In a another small bowl, mix sesame oil, ginger, ground mustard, rice vinegar, and Thai peanut sauce for salad dressing and set aside.
4. In a large skillet add coconut oil to medium heat and cut up chicken until chicken is cooked throughout.
5. Remove from skillet and then add chicken to salad mixture. I like my chicken warm, but if you prefer it cold let place in the fridge for 30 minutes.
6. Toss the dressing into the salad until completely mixed.
7. Serve!
Enjoy….
Fit Chic
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