Chicken & Broccoli Stir-fry Recipe: Gluten-Free

Before going gluten-free, my husband and I used to eat Chinese food all the time.  But, once we went gluten-free, we gave up Chinese food all together.  It was just too risky and I try to avoid getting sick at all costs.  Getting glutened is no fun!

Rice, although technically gluten-free, can be exposed to cross-contamination.  Soy Sauce contains wheat.  It’s crazy how many sauces contain gluten.  So, because of the risk of gluten exposure, I haven’t had Chinese food in years, although I love it.

The other day my husband made an excellent point that honestly we hadn’t thought about before, and it seems awfully silly now that we hadn’t thought of it.  Why don’t we make our own Chinese food?  And why don’t we start off with something simple like Chicken and Broccoli?  I agreed as long as we could find rice that is certified gluten-free.

I haven’t had rice in years, so I was really nervous about trying it again.  I wanted to make sure that the rice I tried was gluten-free and if I could find it, non-GMO.  We went to Whole Foods and found Lundberg Organic Gluten-Free California While Basmati Rice.  This rice was exactly what I was looking for, and more: certified Gluten-Free, Non-GMO, and organic.

Surprisingly, we didn’t have a hard time finding gluten-free Soy Sauce.  We bought Kikkoman Gluten-Free Preservative-Free Soy Sauce.  Traditionally, Soy Sauce is made with wheat, but Kikkoman’s Gluten-Free Soy Sauce is made with rice instead.

“Kikkoman Gluten-Free Soy Sauce is a premium Tamari-style soy sauce with the same rich, savory taste and flavor you’ve come to expect from Kikkoman Soy Sauce. Traditionally brewed with four simple ingredients—water, soybeans, rice and salt, Kikkoman Gluten-Free Soy Sauce is Certified gluten-free by the Gluten Intolerance Group of North America (GIG). This mild, preservative-free soy sauce is made from rice instead of wheat. Using Kikkoman’s age-old brewing process to preserve and enhance the unique flavors, Gluten-Free Soy Sauce delivers the quality you’ve come to expect from the Kikkoman family of products.”

After getting the few ingredients that we didn’t have readily in our house (chicken, broccoli crowns, onions, ground ginger), we came home and made dinner.  And it came out absolutely AMAZING!  It tasted just as good, if not better, than what I remember Chicken and Broccoli to taste like.  This was certainly a treat, and not something we will eat often.  But, for a change of pace and something completely out of the norm, this is now a good option to have.  I’m eager now to try experimenting with other gluten-free Chinese food dishes.

Living M.U.D. is all about balance.  Once in a blue moon, now that we know we can make gluten-free Chicken and Broccoli, we will treat ourselves.  Still keep most of your dishes to 100% natural, whole foods.  But every once in awhile, have a treat, experiment, and have fun!

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