Saturday, April 28, 2012

Crispy Asian Chicken with Snow Peas - Dairy & Gluten Free

I love Asian inspired food.  The night I cooked this, I needed a quick and easy dinner on the table in less than 30 minutes due to our time restrictions.  A friend of mine on Facebook  (Lisa McNally who is also gluten free) had posted a picture of a similar dish she had made the night before and shared her recipe with me.  So I played with the recipe and ended up with these crispy bite sized pieces of chicken and fresh snow peas tossed in an Asian sauce served on a bed of rice noodles to soak up all that yummy sauce.  I love how easy it is to alter Asian food to be gluten and dairy free!

I also think that this basic crispy Asian chicken would make a wonderful base for a rift on snow white chicken using snow peas, mushrooms and red bell peppers as the vegetables; or a rift on chicken with broccoli instead!  So many options for the crispy Asian chicken...

Crispy Asian Chicken with Snow Peas over Rice Noodles

1 package of thin Asian rice noodles
1 1/2 lbs boneless skinless chicken breast, cut into bite sized pieces
3 large egg whites
7 tbs corn starch
1 tbs gluten free soy sauce (I use La Choy)
1 tsp fresh grated ginger
1 tsp fresh grated garlic
oil for frying
8 tbs gluten free soy sauce (I used La Choy)
4 tbs honey
2 tbs mirin - rice wine
1 tbs rice vinegar
1 tbs corn starch
1 tsp sesame oil
1 tsp red pepper flakes
1 tsp fresh grated ginger
3 cloves garlic, finely minced
12 oz fresh snow peas
1 bunch scallions, cut on the bias into 1/2" pieces

Place the rice noodles in a bowl of very hot water to soak.
In a medium bowl, whisk together the egg whites, corn starch, 1 tbs soy sauce, 1 tsp grated ginger and grated garlic.
Stir in the pieces of chicken breast and allow to rest while you prepare the rest of the ingredients.
In a small bowl, whisk together the 8 tbs soy sauce, honey, mirin, rice vinegar, corn starch, sesame oil, red pepper flakes, 1 tsp grated ginger and garlic.
Heat a large wok or skillet with a few tablespoons of oil.
Once hot place a single layer of the battered chicken in the pan.
Cook a few minutes until golden brown on the first side, then flip and cook until golden brown on the other side.
Remove from the pan to a plate lined with paper towel to absorb the excess oil.
Add more oil if needed and continue to cook the chicken in batches until it is all golden brown.
Take care not to crowd the pan with chicken.
Remove the excess oil from the pan and add the snow peas and 1/2 of the scallions.
Stir fry the vegetables for 1 minute.
Add the chicken back to the pan.
Add the sauce mixture to the pan and stir well to coat.
Continue to cook about 1 minute longer until the sauce is thickened.
Drain the softened rice noodles.
Plate with rice noodles on the bottom topped with the crispy chicken, snow peas and sauce.


  1. Now, this is my kind & type of food that I really love to eat. Wonderful combined flavours in this tasty dinner!

    I love this! yum Yum Yum!

  2. This looks very yummy! I love Asian inspired dishes too

  3. I can't wait to play with this recipe again! I love the crispy coating and am already brainstorming other sauces and combinations :)

  4. I love Asian food too Stephanie. Bet the Hubby would like this one too, he's a crispy kinda guy!

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