Celiac.com 03/21/2023 - Looking for a quick, flavorful, nutritious dish for lunch or dinner? This pineapple fried rice is a delicious and aromatic dish that brings together the sweetness of pineapple with the savory flavors of ham, sweet sausage, gluten-free oyster sauce and jasmine rice. This dish is a perfect fusion of Thai and Chinese cuisine, and it's easy to make at home. 

The combination of the fragrant jasmine rice with the sweet and tangy pineapple chunks, crunchy vegetables, and succulent shrimp or chicken makes for a perfect one-pan meal. The oyster sauce adds an umami flavor that perfectly complements the pineapple and rice. This recipe is a great way to use up leftover rice and can be adapted to suit your taste by adding different veggies, proteins or spices.

Ingredients

• 1 ½ cups uncooked jasmine rice
• 3 cups water
• 2 teaspoons canola oil
• 1 (12 ounce) can fully cooked lunch meat (such as SPAM), cubed OR fresh shelled shrimp
• ½ cup sliced Chinese sweet pork sausage (lup cheong)
• 3 eggs, beaten
• 2 tablespoons canola oil
• 1 (8 ounce) can pineapple chunks, drained
• ½ cup chopped green onion
• ½ cup frozen peas & cubed carrots
• 3 tablespoons gluten-free oyster sauce (Like Kikkoman or Lee Kum Kee)
• ½ teaspoon garlic powder

Instructions:

For fresh rice: 
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely.

For leftover rice:
Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.

Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. 

Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat (or shrimp), sausage, scrambled eggs, pineapple, carrots, peas, and oyster sauce. 

Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.

Celiac.com 10/13/2022 - Satay is the Thai version of marinated meat grilled on a stick. This chicken satay recipe is a tasty marriage of chicken marinated in Asian spices, then skewered and grilled to create a flavor sensation. With grilling season still in full swing in many locations, these delicious treats are sure to disappear and leave lots of happy smiles in their wake.

Ingredients

• 2 pounds chicken thigh meat, trimmed and cut to small chunks
• 6-8 12-inch long metal skewers
• ¼ cup packed brown sugar
• ¼ cup gluten-free fish sauce
• 4 cloves garlic, crushed
• 2 tablespoons minced onion 
• 2 tablespoons vegetable oil
• 2 tablespoons gluten-free soy sauce 
• 2 tablespoons ground coriander
• 1 tablespoon grated fresh ginger root
• 1 tablespoon ground cumin
• ½ teaspoon ground turmeric
• ⅛ teaspoon cayenne pepper
• 1 2-inch piece of fresh lemon grass (white part only)

Directions
Whisk together brown sugar, gluten-free fish sauce, garlic, onion, oil, gluten-free soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth.

Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade.

Cut chicken sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. 

Stir chicken into marinade until chicken is completely coated, about 1 minute. 

Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.

Heat an outdoor grill for high heat. Lightly oil the grate.

Remove chicken from marinade and shake off excess marinade. 

Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade.

Arrange skewers on the heated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. 

Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. 

Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. 

Transfer skewers to a platter; let rest for 2 minutes before serving.

Celiac.com 10/05/2022 - Summer may be technically over, but the warm weather continues in many parts of the country. This presents an opportunity to squeeze in some late-season outdoor grilling. It's also a great time to test out recipes for tailgating season. These teriyaki pork kebabs are easy to make and super tasty. 

Ingredients:

• 3 tablespoons gluten-free soy sauce or tamari 
• 3 tablespoons olive oil
• 1 clove garlic, minced
• ½ teaspoon crushed red pepper flakes
• salt and pepper to taste
• 1 pound boneless pork loin, cut into 1 inch cubes
• 1 (14.5 ounce) can chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons gluten-free soy sauce or tamari
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• ¼ teaspoon ground ginger
• 3 portobello mushrooms, cut into quarters
• 1 large red onion, cut into 12 wedges 
• 12 cherry tomatoes
• 12 bite-size chunks fresh pineapple

Directions:
In a shallow dish, mix together 3 tablespoons gluten-free soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. 

Add pork cubes, and turn to coat evenly with marinade. 

Cover, and refrigerate for 3 hours.

In a saucepan, combine chicken broth, cornstarch, 2 tablespoons gluten-free soy sauce, brown sugar, 2 cloves minced garlic, and ginger. 

Bring to a boil, stirring constantly. 

Reduce heat, and simmer 5 minutes.

Heat an outdoor grill for high heat and lightly oil grate. 

Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.

Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

Celiac.com 09/14/2022 - With grilling season at full steam, the search for new recipes can reach a fevered pitch. If you're looking for a dish that turns corners and take you someplace new, then these coconut-lime pork tenderloin kebabs are just the ticket. A delightful marriage of coconut milk, lime, spices and Sriracha, this recipe is easy to make, and sure to please.

Ingredients:

• 1½ pounds pork tenderloin, cut into 1-inch cubes
• 1 13.5-ounce can coconut milk
• 2 tablespoons vegetable oil, plus more for the grill
• 4 cloves garlic, smashed
• ⅓ cup plus 1 tablespoon packed dark brown sugar
• ⅓ cup chopped fresh cilantro, plus more for topping
• 2 tablespoons gluten-free fish sauce (some contain wheat!)
• 2 tablespoons fresh lime juice
• 2 tablespoons Sriracha (Asian chile sauce)
• Romaine lettuce leaves, for serving
• Chopped roasted peanuts, scallions and cucumber, for topping

Directions
Toss the pork with half of the coconut milk, the vegetable oil, garlic, ⅓ cup each brown sugar and cilantro, and 

1 tablespoon each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 to 4 hours.

Heat a grill to medium and lightly brush the grates with vegetable oil. 

Thread the pork onto eight 10-inch skewers. 

Grill the kebabs on a hot grill, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.

Meanwhile, combine 1 tablespoon water and the remaining 1 tablespoon each brown sugar, fish sauce, lime juice and Sriracha in a small bowl. 

Serve the kebabs in romaine leaves and drizzle with the sauce. 

Top with chopped peanuts, scallions, cucumber and cilantro.

If you're using wooden skewers, soak them in water for 20 minutes to prevent scorching.

Celiac.com 06/03/2022 - If you like fish, and you're looking for an easy, nutritious meal that turns dinner into a special occasion, then this sesame seared tuna is the dish for you. A dash of wasabi gives it a Japanese flair.

Ingredients:

• 4 (6 ounce) Ahi tuna steaks
• ¼ cup gluten-free soy sauce
• 1 tablespoon mirin (Japanese sweet wine)
• 1 tablespoon honey
• 2 tablespoons sesame oil
• 1 tablespoon rice wine vinegar
• ½ cup sesame seeds
• Gluten-free wasabi paste
• 1 tablespoon olive oil
• Fresh dill

Directions:
In a small bowl, stir together the soy sauce, dill, mirin, honey and sesame oil. Divide into two equal parts. 

Stir the rice vinegar into one part and set aside as a dipping sauce.

Spread the sesame seeds out on a plate. 

Coat the tuna steaks with the remaining soy sauce mixture, then press gently into the sesame seeds until the tuna is nicely encrusted. Let the steaks marinade at room temperature for about 30 minutes.

Heat olive oil in a cast iron skillet over high heat until very hot. 

Place steaks in the pan, and sear for about 30 seconds on each side. 

Serve with the dipping sauce and wasabi paste.

Celiac.com 05/17/2022 - Kung pao chicken is one of those beloved Chinese classics that never gets old. This easy-to-make gluten-free recipe delivers a tasty, satisfying version at home.

Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white wine
• 2 tablespoons gluten-free soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chili paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• ½ red bell pepper, chopped
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Directions
For Marinade: Combine 1 tablespoon wine, 1 tablespoon gluten-free soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. 

Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

For Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. 

Chop the red pepper, and sauté over high heat until tender, and set aside.

Mix together and add green onion, garlic, water chestnuts and peanuts. 

In a medium skillet, heat sauce slowly until aromatic.

Remove chicken from marinade and sauté in a large skillet, until meat is white and juices run clear. 

When sauce is aromatic, add sautéed chicken to it and let simmer together until sauce thickens.

Celiac.com 09/14/2021 - If you're looking for an easy way to turn out a tasty gluten-free dish that make a special meal, coconut curries are a great way to go, and this Thai-style coconut curry chicken is an excellent choice. 

Ingredients:

• 4-6 boneless skinless chicken thighs
• 2 tablespoons coconut oil
• 1 small yellow onion, chopped
• 2 garlic cloves, chopped
• 1 small red bell pepper, thinly sliced
• 1 tablespoon fresh ginger, minced or grated
• ⅓ cup gluten-free Thai red curry paste
• 10 ounces full-fat coconut milk
• 1 tablespoons fish sauce
• 1 medium carrot, julienned
• 1 medium zucchini with skin, julienned
• 1 tablespoons fresh lime juice
• Himalayan salt and gluten-free ground black pepper
• ¼ cup chopped fresh herbs; cilantro, Thai basil and or mint (use any or all, as desired)

Instructions:
Season chicken with salt and pepper

Heat coconut oil in a large pan over medium-high heat. 

Sear chicken for 2 minutes per side, starting with a skinless side. Transfer chicken to a plate and set aside

Reduce heat to medium-low, using the same skillet add onions, garlic, and bell peppers. 

Cook for 3 - 5 minutes while stirring, allowing the vegetables to soften. Add ginger and stir to combine

Add curry paste, coconut milk, fish sauce, carrots, zucchini and lime juice. 

Bring to boil, reduce heat to simmer and cover. Cook for 2 minutes

Return chicken to the skillet, cover and cook over medium heat for 2 - 3 more minutes or until the chicken is cooked through. 

The length of cooking time depends on the thickness of the chicken. 

Top with desired herbs and serve over steamed white rice.

Celiac.com 05/01/2020 - If you're looking for a tasty, easy, nutritious gluten-free meal that will help you move away from the ordinary, this stir-fried broccoli chicken is just the recipe for you.

Ingredients:

• 2 cups cubed cooked chicken
• 2 tablespoons rice vinegar
• 2 tablespoons mirin (sweet rice wine)
• 2 tablespoons chili garlic sauce
• 1 tablespoon cornstarch
• 1 tablespoon reduced-sodium & gluten-free soy sauce
• 2 teaspoons gluten-free fish sauce or additional gluten-free soy sauce
• ½ cup chicken broth, divided
• 2 cups white rice
• 2 teaspoons sesame oil
• 4 cups fresh broccoli florets
• 2 green onions, sliced

Directions:
Cook rice according to directions.

In a small bowl, mix the first six ingredients and ¼ cup chicken broth until smooth. 

Heat oil in a large skillet over medium-high heat. 

Add broccoli, and cook, stirring for two minutes. 

Add remaining broth, and cook 1-2 minutes or until broccoli is crisp, but tender. 

Stir in sauce mixture and add to pan. 

Bring to a boil, and cook, stirring for another 1-2 minutes or until sauce thickens.

Stir in chicken and green onions, until heated. 

Serve with rice.

Celiac.com 07/13/2019 - Looking for a delicious new way to prepare broccoli? This vaguely Asian twist on broccoli with cashews is quick, easy to make, and delicious over rice. It might just find a place in your go-to dinner lineup for summer.

Ingredients:

• 1½ pounds fresh broccoli, cut into bite size pieces
• ½ cup chopped salted cashews
• ⅓ cup butter 
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons white vinegar
• ¼ teaspoon ground black pepper

Directions:
Wash the broccoli, and place into a steamer, or a large pot with about 1 inch of water in the bottom. 

Cover the pot, bring to a boil, and steam for 7 minutes,  until tender, yet still crisp. 

Drain, and arrange broccoli on a large shallow dish or serving plate.

While the broccoli is steaming, melt the butter in a small skillet over medium heat. 

Stir in the brown sugar, soy sauce, vinegar, pepper and garlic. 

Stir until the mixture comes to a boil, stirring, then immediately remove from the heat. 

Stir in the cashews, mix until well-coated with sauce, and pour over the broccoli. 

Serve over rice, or alone as a side to your favorite entrée.

Celiac.com 07/06/2019 - Slow-cooked meals in the summer? Sure. People still have to work, so a slow-cooked meal can still make sense. I like to put my slow-cooker outside on the patio. That way, the food cooks and the house stays cool. This slow-cooked pepper steak is a tasty, delicious gluten-free entrée that goes great with rice.

Ingredients:

• 2 pounds beef sirloin, cut into 2 inch strips
• 2 large green bell peppers, roughly chopped
• 14.5 once can stewed tomatoes, with liquid
• garlic powder to taste
• 3 tablespoons vegetable oil
• 1 cube gluten-free beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• ½ cup chopped onion
• 3 tablespoons gluten-free soy sauce or tamari
• 1 teaspoon white sugar
• 1 teaspoon salt

Directions:
Sprinkle strips of sirloin with salt and garlic powder, to taste. 

In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Dissolve bouillon in hot water, then mix in cornstarch until dissolved. 

Pour into the slow cooker with meat. 

Stir in onion, green peppers, stewed tomatoes, soy sauce, and sugar.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Serve over rice with a side salad for a delicious meal.

04/23/2019 - Looking for a no hassle, easy to please dinner idea? This baked teriyaki chicken comes together in a snap, and cooks in under an hour.

Ingredients:

• 6-8 chicken thighs
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• ½ cup brown sugar
• ½ cup gluten-free soy sauce
• ¼ cup cider vinegar
• 1 clove garlic, minced
• ½ teaspoon ground ginger
• ¼ teaspoon ground black pepper

Directions:
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.

Place on the stove top, and bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat.

Heat oven to 425 degrees F.

Place chicken pieces in a lightly greased 9x13 inch baking dish.

Brush chicken with the sauce. Turn pieces over, and brush again.

Bake for 15-20 minutes.

Turn pieces over, and bake for another 15-20 minutes, until juices run clear when poked with a fork.

Top with sauce every 10 minutes while cooking.

Celiac.com 04/20/2019 - Chicken with cashew nuts is an Asian restaurant favorite, with versions from China to Thailand and beyond. But, it's also a dish that so often contains gluten, and so must be avoided. This gluten-free version is a harmonious marriage of tender stir-fried chicken and roasted cashews in garlic sauce that will have you smiling. The key is gluten-free hoisin sauce, a dash of gluten-free soy sauce or tamari, and a bit of sesame oil at the end. Enjoy! 

Ingredients:

• ¾ cup roasted, unsalted cashews
• 1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 6 medium garlic cloves, minced
• 8 scallions, white and green parts separated, cut into 1-inch pieces
• 1 white onion diced
• 1 cup diced pineapple
• 2 tablespoons rice vinegar
• 4 tablespoons Kikkoman Gluten Free hoisin sauce
• 1 tablespoon gluten-free soy sauce or tamari
• ¼ cup water
• ¼ teaspoon sesame oil

Instructions:
Heat oven to 350°F.

Place the cashews on a large cast iron pan or a baking sheet in a single layer. Toast the cashews until fragrant, about 5 minutes. 

Remove cashews from the heat, and allow them to cool.

Put the chicken pieces in a large bowl. 

Add salt and pepper and toss to coat evenly.

In a large skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. 

Add half of the chicken to the skillet and cook, stirring, until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.

Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic, white onion, pineapple and white parts of the scallions. 

Stir-fry about 3 minutes, until the chicken is lightly browned, but not cooked through. 

Add the first batch of chicken back into the pan. 

Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.

Add the hoisin sauce, soy sauce and water, and cook, tossing, until the chicken is cooked through, about 1 minute. 

Remove from the heat. Stir in the scallion greens, cashews and sesame oil. 

Serve immediately with steamed white or brown rice.