Gluten-Free Naturally: Mongolian Chicken & Rice

Tuesday, February 25, 2025

Mongolian Chicken & Rice

Naturally Gluten-Free Meals

Mongolian Chicken & Rice

Serves 4 people

INGREDIENTS

2-3 Chicken Breasts, boneless, skinless, cut up

3 Tbls Cornstarch

1 Tbl Olive Oil

½ Cup Brown Sugar

3 Cloves Garlic, minced

1 Tsp Ginger, grated

1 Tbl Coconut Aminos

1 Tsp Sriracha Sauce

1 Cup Water

Scallions for Garnish, chopped

Cooked Rice for Serving, instructions below

INSTRUCTIONS

Using a bag or bowl, toss the chicken pieces with the cornstarch until coated. Add the oil to a skillet and heat to medium high. Once the oil is heated, add the chicken. Cook the chicken for a few minutes, stirring occasionally, until the chicken is no longer pink on the outside.

While the chicken is cooking, in a small bowl whisk together the brown sugar, garlic, ginger, coconut aminos, sriracha, and water and set aside.

When the chicken is ready, pour the sauce into the skillet and reduce the heat to medium. Cook for a few more minutes until the chicken is cooked through and the sauce has thickened.

Prepare the serving bowls or platter with the warm rice and pour the chicken and sauce over and garnish with scallions.

Rice

Ratio is 1 to 2 – 1 cup of rice, 2 cups of water or broth.

One (1) cup raw rice yields 3 ½ cups cooked rice, or enough for 3 light eaters, 1 ½ cups raw rice for 3 or 4 people and 2 cups raw rice for 4 to 6 people.

Rinse 1 cup rice in a fine-mesh strainer until the water runs clear. Rinsing the rice before cooking is key; it washes away the starchy powder that might make the cooked rice clump up and stick together.

Combine rice, salt, and water or broth in a medium saucepan with a tight fitting lid. Give everything a gentle stir and bring to a boil, uncovered. Once the boil begins, cover the pot, and reduce heat to the lowest possible setting. Cook rice, undisturbed; do NOT open the lid, for 18 minutes. Turn off the heat and let stand at least 15 minutes or until ready to use. Uncover and fluff cooked rice with a fork before serving.

NOTE: Always read labels carefully

CarolAnne Le Blanc