I know what you’re thinking. You’re thinking exactly what I was thinking when I saw this recipe in Cooking Light. “Meh, at least it’s allergen-free. And it’ll taste good enough to get me through a meal or two.” Oh friends, you are wrong.
This recipe is amazing. It has a wonderful balance of salty and sweet and has a light, Asian flavor that’s perfect for summer. Everyone in the family loves this dish. The kids eat it over spaghetti with a Thai peanut sauce. I eat it over a bowl of brown rice. Everyone is happy.
I tried really, really hard to find Shaoxing wine. I like exploring new and authentic ingredients, especially Asian ones. I visited three liquor stores and an Asian store and still came up empty handed. I used the dry sherry and it was still terrific.
The original recipe calls for three tablespoons oyster sauce, which by its very definition is not allergen-friendly. And then if you read the label–well, it just makes me dizzy thinking of all the allergens in there. So I used 1 tablespoon of soy-less sauce and 2 tablespoons of gluten free fish sauce. I also like to use a good-quality honey in this recipe. You really can taste the difference.
Feel free to substitute whatever greens your prefer/have in the garden/can get your hands on. I used kale, because we kind of like kale. Chard would be good, so would collards. If you’re not really a fan of greens you could use spinach, which doesn’t taste quite as “green” as the rest of them. Whatever you use, use fresh, not frozen. And cut out the central stem, which tends to be thick and tough and fibrous, and will make your kids spit it onto their plates and say “Yuck! I hate green things!” Much easier to just cut it out. To do this, take your paring knife down one side of the stem, then down the other side. Tug it gently and–voila!–no yucky green things to spit out at the table.
Source: adapted from a Cooking Light recipe
- 2 1⁄2 teaspoons dark sesame oil
- 6 skinless, boneless organic chicken thighs (about 2 pounds)
- 1 cup chopped red onion
- 3⁄4 cup organic chicken broth
- 1⁄3 cup Shaoxing (Chinese rice wine) or dry sherry
- 2 1⁄2 tablespoons minced peeled fresh ginger
- 1 tablespoon allergen free soy sauce
- 2 tablespoons gluten free fish sauce
- 2 tablespoons honey
- 4 garlic cloves minced
- 1 1⁄2 pounds mustard greens stems removed and coarsely chopped
- 1 tablespoon sesame seeds toasted
- Preheat oven to 350.
- Heat a large Dutch oven over high heat; add oil to pan, swirling to coat. Add chicken; cook 4 minutes on each side or until browned. Add onion; stir-fry 4 minutes. Reduce heat; add broth and Shaoxing, scraping pan to loosen browned bits. Stir in ginger, oyster sauce, honey, and garlic. Cover and bake at 350 for 30 minutes.
- Remove from oven. Shred chicken with 2 forks; return to pan. Don’t work too hard to shred the chicken. I actually just tear it into chunks with a wooden spoon. Place pan over medium-low heat. Add half of greens to pan; cover. Cook 5 minutes or until greens wilt; stir well. Repeat procedure with remaining greens. Cook mixture, covered, 15 minutes. Spoon 1 cup chicken mixture into each of 6 bowls; sprinkle each serving with 1/2 teaspoon sesame seeds.
** This recipe is being shared over on Cybele Pascal’s blog. Click on over for lots more allergy-friendly recipes.