Monday, March 31, 2014

Chicken Coleslaw

Another great Gluten-Free Meal!

·                         2 tablespoons soy sauce
·                         1 tablespoon  vinegar
·                         1 Tbsp. brown sugar
·                         1 clove garlic, minced
·                         1/2 tsp dry mustard
·                         1/2 tsp. fresh ginger, grated
·                         ground black pepper, to taste
·                         11/2 teaspoon sesame oil
·                         1 tablespoon coconut oil, melted
·                         4 ounces gluten free spaghetti noodles
·                         1/3 c. chopped celery (chopped diagonally)
·                         1 small-sized onion, thinly sliced
·                         2 c. finely shredded cabbage
              1/4 cup red pepper, julianed
·                         1-2 cups shredded, cooked chicken
·                         ½ cup toasted, slivered almonds (opt)

  1.           In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.  
  2.       Heat Sesame and remaining coconut oil in a large wok or skillet. Add celery, red pepper and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute.  
  3.       Toss noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.  
  4.        Add Almonds just before serving.

Serve with Stir-Fried Snow Peas

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