Gluten Free Sesame Chicken, Gluten Free Yukon Potatoes with Feta and Bacon, and Gluten Free Broccoli

SESAME CHICKEN

1 1/2 lbs of chicken tenders (cut into thirds/bite size pieces)

1/4 cup plus 1 Tablespoon of San-J’s Wheat-Free Tamari Sauce

2 1/2 Tablespoons of rice vinegar plus 1 teaspoon (you can substitute another if you don’t have it)

1 cup gluten-free chicken broth

1/2 cup sugar (don’t faint; I am trying to mimic the take-out sesame chicken, so reduce if you feel you must)

1/4 cup cornstarch plus 2 teaspoons

2 egg whites, lightly beaten

1/2 cup oil

1 teaspoon garlic, minced

3-6 dried hot pepper pods

1/4 cup sesame seeds

green onions, chopped

cooked jasmine rice

DIRECTIONS:

In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of soy sauce, and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.

In your wok, heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok). Reduce the heat to med. Cook the garlic and pepper pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.

Serves 4-6

Feta and Bacon Twice-Baked Potatoes

You can stuff and refrigerate the potato shells up to two days ahead. Add about five minutes to the cook time if starting with cold potatoes. Serve with everything from steak to Thanksgiving dinner.

Cooking Light NOVEMBER 2005

• Yield: 8 servings (serving size: 1 stuffed shell)

Ingredients

• 5 (12-ounce) baking potatoes
• 1 1/2 cups low-fat buttermilk
• 1/2 cup (2 ounces) feta
• 1/4 cup finely chopped fresh chives
• 2 tablespoons butter
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 4 bacon slices, cooked and crumbled

Preparation

Preheat oven to 375°.

Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.