Gluten free Asian bowl

By Abbey Sharp
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Ingredients

Gluten free bowl

  • 1 cup cooked Soba noodles, cooked according to package directions
  • 1 cup prepared mixed vegetables (broccoli, cauliflower, green beans) (see below)
  • 1 skinless boneless chicken breast with tamari and maple glaze (see below)
  • 1 tablespoons cashews
  • 2 teaspoons sesame seeds
  • 2 tablespoons peanut sauce (see below)

Mixed vegetables

  • 2 tablespoons extra virgin olive oil
  • 1 head broccoli, cut into small florets
  • 1 head cauliflower, cut into small florets
  • 2 cups green beans, trimmed
  • Salt and pepper

Tamari maple chicken

  • 2 tablespoons extra virgin olive oil
  • 1 pound skinless boneless chicken breasts
  • Salt and pepper
  • 2 tablespoons gluten free tamari
  • 2 tablespoons maple syrup

Peanut sauce

  • 1/2 cup smooth peanut butter
  • 1 tablespoon gluten free tamari
  • 1 tablespoon maple syrup or honey
  • 1/4 teaspoon red chili flakes
  • 2 tablespoons lime juice
  • 2-4 tbsp water, to reach desired consistency
  • Salt and pepper, to taste

Directions

Gluten free bowl 

Put the soba noodles into a bowl. Top with cooked vegetables, sliced chicken, cashews, sesame and a drizzle of peanut sauce.

Mixed vegetables

1. Preheat oven to 425 F.

2. Toss the vegetables in olive oil and place on a baking sheet. Sprinkle with salt and pepper. Roast for 15-20 minutes until tender and browned.

Tamari maple chicken 

1. Preheat oven to 400 F.

2. Heat a large cast iron skillet over medium high heat. Add the oil. Sprinkle chicken with salt and pepper and pan fry on each side for 3 minutes or until golden brown.

3. Mix together the tamari and maple syrup and pour over chicken. Bake for 10 minutes until the chicken reaches 165 F inside.

Peanut sauce

To a blender or food processor, puree the peanut butter, tamari, maple, chili, lime, water, and salt and pepper to taste.

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