GLUTEN FREE CHICKEN CHOW MIEN - Re-posted with Changes

Lately these days, there does not seem to be enough time in my day to make new recipe creations or for any Internet blog surfing come to that.  However, I did click onto Linda's blog, Boeddhamum Gluten Free and read that she was in the process of re-posting some of her favorite recipes that have been long forgotten about.  I thought, what a great idea!  Then I looked over on my side bar...585 recipes...what???  Do I even remember 1/2 of these recipes?  No I do not.  So, I started to research my own recipes to look for ones that I though deserved a repost and this gluten free chicken chow mein was one of them.  Do you know I have only ever made this recipe twice? Yes - twice and it is Dang delicious!!  How did I not make this a hundred thousand times by now??
For this NEW VERSION I made only a couple of changes:  Why change something radically when the original so works?
Changes are:  instead of ginger, fish sauce and honey for the marinade, I used 3 TBSLP. Por Kwan Chilli Paste with Sweet Basil Leaves - yes this is GLUTEN FREE. 3 TBLSP. GF Tamari Sauce, and the juice of 1 lime.  Also, the addition of toasted sunflower seeds, and chopped green pepper instead of an Anaheim Pepper (thank the spice gods I did not add Anaheim peppers)
Now, a word about Por Kwan Chili Paste.  The first time we had this lovely paste - it was amazingly delicious without too much heat.  If you read my blog, you know we are serious wimps when it comes to hot spicy food.  No two jars of Por Kwan Chili Paste are the same - no sirreee!  This recent jar I opened was loaded in tiny red bits of red Thai chili with a gazillion seeds.  Yours truly, spent 15 minutes trying to remove the red chili bits and seeds from a bowl.  I got the majority of them out, but holy mama did this ever still pack some kick.  Despite the heat what a lovely addition to this dish.
So, to 3 Tblsp. chili paste add 3 Tblsp. Tamari Sauce, and the juice of 1 lime.  Thai Kitchen Curry paste would be a lovely substitute here.  Mix the marinade ingredients - add to a zip lock bag, add in the chicken pieces and seal making sure the marinade covers the chicken well.  Refrigerate and marinate for 4 hours.
Instead of an Anaheim Pepper I used 1/2 of a diced green pepper.
Then a  sprinkling of toasted sunflower seeds added at the end was a nice addition to this dish.
Here are a few other ideas that would work well too:
Toasted sesame seeds would be great here.  Also, you could add the addition of 1/2 a cup of coconut milk - again wonderful for flavor.
You could also add some diced red peppers in this dish as well.  Lots of ideas to play around with that is for sure.
Here is the original recipe:
2 skinless, boneless chicken breasts, cut into 1 inch pieces
Marinade for the chicken:
1 big Tsp. of fresh grated ginger
1 tsp. fish sauce
3 Tbsp. Tamari Sauce
juice of one lime
1 tsp. honey
Mix up the marinade, and pour over the chicken. Let marinade in the fridge for 2 hours.
3 Tblsp. Olive Oil
1 tsp. Toasted Sesame Oil
1 large Shallot, minced
4 minced garlic cloves
1/4 cup finely minced Anaheim Green Pepper
8 crimini mushrooms, finely sliced
1 1/2 cups broccoli, chopped small, including the stem
1 lb. bean sprouts
2 cups sugar snap peas
1 cup of canned mini corn (the rest is great in a tossed green salad)
5 green onions, diced
1/2 cup of chicken stock
1 Tblsp. rice wine Vinegar
3 Tblsp. Tamari Sauce
1 Tblsp. Corn starch
enough chicken stock to make a slurry
Heat up a frying pan, or wok on medium high heat, with the olive oil and Sesame oil.  Add the chicken pieces and saute for about 6 minutes until cooked, transfer to a bowl and set aside.

To the pan add another drizzle of olive oil, and the sliced mushrooms. Turn the heat down to a low medium.  Saute until golden, then add in the shallot, garlic and Anaheim Pepper, saute for another five minutes, stirring frequently.  Then add in the broccoli, saute for 3 minutes.

Add in the chicken stock, Tamari, Rice Wine Vinegar, and cover with a lid, simmering about 5 minutes.  Remove the lid and add in the cornstarch slurry, stirring well to thicken.  Then add in the Sugar Snap Peas, baby Corn, chopped green onions, and the Bean Sprouts.  Continue to saute for 5 minutes, stirring well until heated through.  Serve hot and enjoy!

Ina Gawne

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March 7, 2017