This stir-fry dish marked a fun first for me: it was the first time I ever made my own teriyaki sauce! I’ve always loved this flavourful sauce, but I’ve previously relied on store-bought versions — something that’s become a bit more difficult since transitioning to a gluten-free diet in January 2012, because many bottled sauces contain wheat as a thickener. I found this delicious recipe in Gluten-Free Girl Every Day by Shauna James Ahern, the fab woman behind the blog Gluten-Free Girl and the Chef, and adapted it just a bit to fit the ingredients I had on hand (and I added some more maple syrup because it’s just so delicious!). This recipe was a great way to use up the kale and sweet potato I still had from my last CSA bag. Stay tuned for what I get in my new bag tomorrow!
Chicken teriyaki with kale and sweet potato
Adapted from Gluten-Free Girl Every Day by Shauna James Ahern
Sauce ingredients:
- 1/4 cup gluten-free tamari
- 2 tbsp finely chopped fresh ginger
- 3 tbsp maple syrup
- 1 tbsp vegetable oil
- Juice of 1 large lime
- 2 cloves of garlic, minced
- 1 tsp balsamic vinegar
Stir-fry ingredients:
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 white onion, peeled and finely chopped
- 1 tbsp cornstarch
- 2 medium sweet potatoes, peeled and cut into 1-inch cube
- 1 small bunch kale, stems removed and leaves chopped
Method:
Making the teriyaki sauce: Mix the tamari, ginger, maple syrup, vegetable oil, lime juice, garlic, and vinegar together in a medium-sized bowl until well combined. Put the chicken pieces into the bowl and let the chicken marinate for 30 minutes.
Cooking the aromatics: Set a large skillet over high heat. Once hot, add the vegetable oil, and then the onion. It should sizzle immediately. Cook, moving the onion around in the skillet, until it is softened, about 1 minute.
Cooking the chicken: Add the chicken pieces to the frying pan. Let them remain in the pan, searing, for at least 1 minute. (While this is happening, add the cornstarch to the remaining teriyaki sauce and stir.) Move the chicken around to cook the other side, then remove the chicken to a plate.
Cooking the sweet potato and kale: Let the skillet heat up again for 1 minute, then add the sweet potato. (Add more oil if necessary at this point.) Cook, stirring, until the sweet potato starts to soften, about 2-5 minutes. Add the kale and cook until it begins to turn a brighter green and wilt, about 1 minute.
Finish the stir-fry: Add back the chicken to the pan. Stir everything, which should still be sizzling, until the chicken is fully cooked, about 2 minutes. Add the teriyaki sauce. Stir until the sauce is reduced by half its volume, about 2 minutes. Serve over rice.
What’s your favourite veggie combo to throw into a stirfry? Let me know in the comments or email suzanne.gardner@cityline.rogers.com!