Gluten Free Thai Basil Chicken

Thai food is so flavorful and fantastic. I first encountered Thai cuisine when I was living in Canada. My loft was in the heart of downtown Hamilton, and located just one block away from My Thai, which became one of my favorite restaurants.

Because I had never had Thai food while living in the states, the menu was foreign to me. I loved to try new things, and usually loved them. My husband and I went through a season where we ordered Thai takeout at least once or twice a week for several months. I usually got the pad Thai, a coconut soup or Tom kha gai, and something else, maybe a curry or my favorite….basil chicken.

I am a sucker for rice with delicious sauce, so Thai basil was a natural choice. It has such a flavorful sauce with sweet and spicy elements, and the licorice tasting Thai sweet basil adds so much to the dish.

Originally the sauce has sweet soy, but I have not yet found a gluten free sweet soy. This recipe doesn’t contain sweet soy and is a glutenless adaption of Foo Swasdee’s recipe. Both soy and oyster sauce contain gluten so make sure you are buying the specified products, or a glutenless alternative.

The Thai chilies, Thai sweet basil, oyster sauce and fish sauce can be found at an Asian market or online.

Hope you LOVE it!

Gluten Free Thai Basil

Makes 3 Servings

Cost: 2.50 per serving

2 Tbsp canola oil

¼ white onion-sliced

3 cloves garlic-mashed or chopped

2-3 Thai chilies-mashed or chopped

1/2 lb chicken breast-sliced

1 cup white mushrooms-sliced

½ Tbsp fish sauce (check for gf)

1 1/2 Tbsp GF oyster sauce (Lee Kum Kee green label)

3/4 Tbsp sugar

1 Tbsp GF soy (san-j gluten free tamari)

1/3 cup of GF chicken broth (Imagine)

1 sliced red bell pepper

1 cup Thai sweet basil (smells like licorice, if you don’t have an Asian market nearby, you could by this online, or sub regular basil, HOWEVER, you will lose a lot of the “Thai” flavor)

1 tsp cornstarch

Combine the sugar, oyster sauce, fish sauce, soy sauce and chicken broth in bowl.

Heat the oil in large saucepan. Add mashed garlic, chilies, and onion and brown for 30 seconds. Add the chicken and cook until the outside turns white. Add the bowl of liquid ingredients, the red peppers and the mushrooms to the saucepan.

Combine cornstarch with small amount of hot water and whisk. Add to saucepan.

Simmer until chicken is done, 5-10 minutes. Add the basil last. Serve over steamed jasmine or white rice.

Enjoy!

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Gluten Free Spicy Crab Roll

I LOVE sushi. It is certainly in my top 4 favorite foods. Unfortunately, walking into a sushi restaurant and getting gluten free sushi can be difficult. Trust me, I’ve tried. Usually when I ask a someone if they have a gluten free menu, they say,”gluten?” “what is that?”.  In theory, sushi IS gluten free, but when we start to get fancy with the sauces, your stomach can be compromised….and forget tempera! You might be safe with a plain cucumber role…but what fun is that? As far as I can tell, my only option for sushi (other than driving 8 hours to the nearest posh GFriendly sushi bar) is making it at home.

Although this is homemade, I am excited to say that this sushi IS delicious and tastes very comparable to what I have had in sushi bars, AND at only 2.75 per role, this sushi is a fraction of the cost.

The sushi rice, sushi vinegar and nori can be found at a Asian market, or possibly your local grocer if you are lucky. I drove an hour away to buy these ingredients, and it was worth it! If you don’t have a Asian grocer and you live in an area where you can’t get these ingredients, you can always buy them online. However, I you enjoy Asian food, I would take the time to find your nearest Asian market and stock up on the essentials.

Hope you enjoy!

Disclaimer: At the time I made this, all included ingredients were gluten free. Please always read labels yourself to check for gluten. 

Ingredients:

(for 5 rolls-feeds 2-3 people)

Cost= 2.75 per roll

You will need a bamboo sushi mat for this recipe. (Also available at Asian grocers for about $3, or online)

2 Tbsp Sushi vinegar (rice vinegar with added salt and sugar)

1 ½ cups Sushi rice (nishiki is a good brand)

3 Nori seaweed sheets (cut in half)

6oz  (lump) crab meat (REAL crab. Imitation crab has gluten!)

3 Tbsp Mayo (Kraft is GF)

2 ½ tsp Sriracha chili sauce

1 ½ avocados

½ field cucumber

Start by rinsing your sushi rice under running water. Rise 2-3 times until water runs clear.

Mix 1 ½ cups rice with 2 cups water and bring to boil. Once boiling, cover and bring to simmer for 20 minutes. Remove from heat and let stand 10 minutes.

Spread rice over non-metallic surface and fold in 2 Tbsp sushi vinegar. Spread and let cool.

Mix your crab meat with your mayo and your sriracha. Cut your avocado and cucumber into thin, match like sticks to fit into your roll.

Cover your bamboo sushi mat with a gallon size ziplock bag to keep it clean and non-stick.

Cut your nori sheet in half with scissors. Place your nori sheet on your bamboo mat shiny side down. Spoon on ¾ cup rice per roll. Wet your hands and spread the rice to the ends of the nori.

Once spread, flip nori over, rice side down onto the bamboo mat.

Spread 1 ½ Tbsp of your crab mixture onto your nori and spread through the middle. Pile your cucumber and avocado on top of that.

Now roll your sushi.  (if you need help-learn how here)

Cut into 8 pieces with a sharp knife, wetting with water between slices. Enjoy with GF Tamari!

Welcome!

Welcome to the Garden of Gluten Free! My name is Crysty, and I have Celiac. Due to this disorder, I have had to drastically change my life.

For anyone who struggles with gluten intolerance, you know the frustration of trying to find foods you can eat. The hardest part of this diagnoses for me was the realization I would no longer be able to eat at all my favorite restaurants. Thus, I have made it my goal to make a gluten free replication of all my favorite restaurant dishes, and make them equally tasty! I will only post recipes that I love and know are great.

The gluten free lifestyle has been a learning curve for me, so I hope to bring to the “gluten free” table what I have learned, and what I will continue to learn.

I hope to get to know you more and share our experiences!

Crysty