Hello all! Before I start talking about this delicious Asian-inspired meal, I wanted to let you in on a little something about soy. More specifically, why I don’t eat soy:
Ever since I stopped eating soy, it’s been a real bear trying to find food I can eat in restaurants. And at friends’ homes. And at events. And nearly everywhere else. Often people will tell me they don’t eat soy at all… but then I hear the “oh…wow” comment when I remind them that vegetable oil is 100% soybean oil. It’s also in nearly all packaged foods. Chances are, if you buy anything in the middle aisles of the market, you’re eating soy.
As for me, avoiding this ingredient wasn’t initially a choice… I was just tired of getting sick every single time I ate it. After doing a lot of research on the topic, I realized how fortunate I was to have gotten off of it when I did, 7 years ago.
For example, soy mimics estrogen. That’s why it’s used in many menopausal treatments. Hmmm…. hey guys…. do you really want to add THAT to your daily food? I’m thinking no. And gals, you may have heard it’s beneficial with women, but it’s really not good for you or your children at all. There’s so much I could write about, but since I’m not a medical professional, I highly suggest that you start reading up on soy and doing your own research. You may be very surprised.

Perhaps you may be wondering what a good substitute for soy sauce would be, and I’ve got just the thing: Coconut Aminos. This product is MUCH lower in sodium than soy sauce, and the only ingredients are coconut aminos (from coconut sap), and sea salt. I really like this product, and you can find it in most markets.

Now, let’s talk about this delicious soy-free, gluten free dinner!

I really like Chinese style food, but I had to find the best way to make something I enjoyed into something I actually could eat. I played around with various produce items and a few ingredients from Trader Joe’s and came up with something I think you’ll really like.

PS: as soon as I made it, Ken and Cody both said they definitely would want it again.

Soy Free, Gluten Free Sweet & Sour Chicken with Veggies

Chicken:
 1½ teaspoons ginger powder
 1½ teaspoons garlic powder
 ½ teaspoon salt
 2 boneless skinless chicken breasts, cut into bite-size pieces

Sauce:
 1 cup Trader Joe’s chili sauce
 ½ cup Trader Joe’s pineapple juice
2 tablespoons coconut aminos

Veggie Mix:
1 Tablespoon coconut oil
4 green onions (white part only) sliced
2-3 stalks celery, sliced
3-4 carrots, very thinly sliced
1-1½ cups snow peas, cut into bite-size pieces
4 green onions (green part only) sliced
½ yellow pepper, cut into long thin slices
½ red pepper, cut into long thin slices
1 can pineapple pieces, drained well
1½ Tablespoons arrowroot powder

Quinoa:
1 cup quinoa

 

Place chicken pieces into a bowl and sprinkle with ginger, garlic, and salt. Stir well to incorporate; set aside.

Mix together sauce ingredients in a small bowl; set aside.

Heat coconut oil in a large wide pan on low-med heat. Add white parts of onions, and stir till onions are just starting to get golden. Add celery and carrots and continue to stir. After 2 minutes, add snow peas and greens of onions. Stir for another 2 minutes. Add bell peppers and pineapple and cook till pineapple is warmed through. Sprinkle arrowroot powder over veggie mix and stir well for a minute. 

Meanwhile, heat 2 cups of water in a pot till boiling. Add quinoa and stir. Turn heat down to simmer, and cover with a lid.

Add the seasoned chicken to the veggies, stirring often to cook chicken. Once it is completely cooked through, add sauce and stir well. Let it cook on low 2-3 minutes.

Once the quinoa has been simmering for 10 minutes, uncover, and turn off heat.

Serve Sweet & Sour mix over quinoa. Enjoy!

Are you finding that you are looking for recipes that are Gluten Free, Soy Free, Dairy Free… or something else? Please let me know – I’d love to make something up for you! Just tell me about it in the comments section below.