Updated: Nov 17, 2018
Asian cuisines are some of the toughest when it comes to finding allergy-free options, given that so many of their sauces and oils contain allergens. So what better way to continue enjoying them than to figure out how to make a safe version at home!
One of our guilty pleasures is Panda Express. Say what you want, but there's a reason there's one on every corner! And one of our favorite dishes there is their Mushroom Chicken. So here is a version we've recreated that eliminates the top 8.
1 lb of boneless chicken thighs, cut into chunks
1 tbsp of sunflower seed oil
2 tbsp of corn starch
1 pack of white mushrooms, or more if you like a lot of mushrooms
2 zucchinis, sliced and cut in half
2 tsp ginger, minced
2 garlic cloves, minced
2 tsp sugar
0.25 cup of soy sauce substitute (we liked Cybele Pascale's version when we were avoiding soy; or if you do not have a soy allergy, Kikkoman and Tamari both make a gluten-free soy sauce that works great)
0.5 tbsp of rice wine vinegar
Mix the soy sauce substitute, sugar, and rice wine vinegar. Set aside.
Cover the chicken chunks with the cornstarch.
Heat up the oil in the wok, and then brown the chicken.
Set the chicken aside
Add the ginger and garlic to the wok and heat up slightly. Then add in the mushrooms and zucchini. Cook until the zucchini begins to soften.
Add the chicken back in and stir-fry together for a minute, until well coated.
Add in the "soy sauce" mixture and stir.
Serve with white rice.
Please attribute all recipes to ManagingFoodAllergies.Com.