1-1/2 lbs. boneless, skinless chicken breasts, cubed into 1 inch pieces
In a blender, combine first 6 ingredients for the satay sauce. Place chicken cubes in a bowl, cover with the sauce, and marinate in the refrigerator for 4 hours. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. Then thread the chicken cubes on the skewers. Grill the satays for about 4-5 minutes total, until the chicken is cooked through.
1 small zucchini, cut diagonally into 2 inch slices
1 small red onion, cut into 6 slices, 2 inch thick
Purée the first 7 ingredients in a blender until smooth. Set aside. In a large pot of boiling water, parboil the fennel for 5 minutes. Drain. Place all the vegetables in a glass dish, cover with the marinade and marinate for 15 minutes. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Add the vegetables to an oiled, wired-hinged vegetable basket. Grill, turning constantly, for 15-20 minutes until the vegetables are slightly charred.
Author: adapted by Angela Litzinger at test.angelaskitchen.com from American Diabetes Association’s Diabetic Meals in 30 Minutes – Or Less
Recipe type: gluten free, dairy free, gfcf, soup
4 cups gluten free chicken stock
¼ cup white wine or rice vinegar
2 tablespoons gluten and dairy free, lower sodium soy sauce
1 tablespoon red pepper flakes
2 teaspoon sesame oil (I use toasted sesame oil)
1 cup mushrooms, sliced
1 cup carrots, thinly sliced
2 teaspoon cornstarch, or arrowroot
1 Tablespoon plus 1 teaspoon water
In a stockpot, combine the stock, vinegar, soy sauce, red pepper flakes and sesame oil. Bring to a boil, then simmer for 10 minutes. Add the mushrooms and carrots and simmer for 10 more minutes. Combine the cornstarch or arrowroot with the water. Add to the soup and continue to cook for 5 minutes, until it thickens.
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