Gluten free Asian bowl
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.
