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The last few posts have been food for thought.  This one is actual food…Chinese food…the first really good Chinese I’ve had since going gluten-free!  Doesn’t it look yummy?


GF Chinese Chicken and Vegetables

While I should have documented the whole thing with more pictures, this was a last-minute dinner idea.  You know.  One of those where you open the fridge and cupboards hoping for inspiration that can be created in less than 30-minutes.


Nothing reached out and grabbed me unless you count Nado’s tail smacking my leg.  That caused the chimes in my pocket to ring.


(Yes, I carry chimes in my pocket.  It’s an old habit from my days in practice.  Little kids will be amazingly quiet in order to hear the chimes of a tiny metal ball ring when it’s rolled.  After 15 years in practice, I grew accustomed to their soothing jingle.  So, I still put the harmony ball in my pocket most days.)


Getting from the chimes to Chinese food was a bit like a Family Circus cartoon, but one thing led to another and suddenly my mouth was watering for food I’ve not had in years.  Not only is everyone in my house gluten-free, there are also corn, dairy, and soy allergies.  Try finding Chinese food without one of those ingredients.


But tonight I was not going to be thwarted.  I needed to turn frozen veggies, chicken, eggs, and some spices into tasty Chinese food in less than 30-minutes.  At the end of the meal, the only complaint from my husband was, “Where was the rice?”


So without further ado…



  • 1 bag of California Mix veggies steamed to desired firmness and placed in a medium sized bowl
  • Cooked chicken breast (I seasoned mine with onion, garlic, Real Salt, and black pepper)
  • 2 eggs scrambled
  • Sauce (recipe below)
  • Soy sauce (optional—San J makes a gluten-free version)



  • 2 tablespoons of tapioca starch
  • 1 teaspoon of ginger
  • 1-2 teaspoons of onion and garlic powder
  • 1 tsp. of honey
  • Pepper and salt to taste
  • 1 tablespoon of an oil of your choice (I used safflower because of its relative lack of flavor)
  • 2 cups of water


When the chicken and veggies are mostly cooked, mix all of the above together in a small sauce pan (no heat yet).  Add small amounts of water until the mix has fully dissolved. Add the rest of the water.  Set the heat to medium and stir constantly until the sauce thickens.  If you don’t stir constantly, you’ll end up with lumps or burnt goo on the bottom.  It only takes 5-10 minutes to thicken, so it’s worth it to just stand there and stir.  Once the sauce is at the right thickness, remove it from the heat.  Pour half of the sauce over the cooked veggies to let the flavors blend.


Scramble the eggs, spread them equally on each plate, and top with steamed veggies and chicken breast.  Drizzle more sauce on top if desired.  Add some San-J gluten-free soy sauce if desired and not allergic.  Mix together and enjoy!


If you’re a fan of rice, feel free to add some.  I had about half of the sauce left.  On a night with more time, I’ll probably cut some fresh peppers and pineapple to sauté, cook some more chicken, steam some rice for my hubby, and then rewarm and pour the sauce over the whole thing.

Gluten-free Chinese Chicken and Vegetables

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