Holgrain Chicken Coating Mix Wheat Free, 7-Ounce Boxes (Pack of 6) $ 48.16 Customer reviews 1 of 1 people found the following review helpful Delicious!, September 25, 2014 By Lynnster (USA CT) – See all my reviews Verified Purchase(What’s this?) This review is from: Holgrain Chicken Coating Mix Wheat Free, 7-Ounce Boxes (Pack of 6) […]
Pacific Natural Foods Organic Condensed Soup Cream Of Chicken — 12 fl oz Customer reviews 1 of 1 people found the following review helpful So hard to find elsewhere!, January 17, 2017 By Amazon Customer (Trenton, NJ USA) – See all my reviews Verified Purchase(What’s this?) This review is from: Pacific Foods Organic Cream Of […]
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Soups so good, you’ll want to host a party! Homemade In Minutes and Hearty Meals all natural soup mixes from Frontier Soups provide a shortcut to homemade and offer good nutrition without sacrificing the taste of herbs, spices, dehydrated vegetables, dried beans, peas, and other legumes. Each Homemade in Minutes mix yields four or five […]
Chicken Parmesan has to be one of the easiest and tastiest ways of preparing chicken, don’t you agree?
In this version we first get started on a simple homemade tomato sauce with crushed tomatoes, garlic, basil, and oregano (though you could easily use already prepared sauce).
While the sauce is simmering we take boneless chicken cutlets, breast or thigh meat, dredge them first in a mustardy coating, then in Parmesan tossed breadcrumbs (we like panko), and bake!
These shredded chicken taquitos are a regular part of our dinner rotation, and one of the first recipes I turn to when I need a quick appetizer. They’re naturally gluten free, too!
If I had to pick one food ethnicity to eat forever and ever, it would easily be Mexican food. I’ve visited Mexico many times in my life (although not for years) and ate plenty of it in Southern California a few years ago.
I am certain that there are plenty of gaps in my knowledge of Mexican food, but I think if it’s mostly corn-based, has some heat to it, and is in the neighborhood of enchiladas, burritos, and tacos, it’s Mexican. And the fact that Mexican food tends to lend itself to bite-sized eating and eating-on-the-go, there are plenty of Mexican dishes in my cookbook that this recipe comes from, Gluten-Free Small Bites.
I do know that taquitos and flautas are quite similar, in that they’re tortillas stuffed with filling and baked or fried. Taquitos are traditionally made with corn tortillas, and flautas with flour tortillas. But mostly, I’m just looking for great food that’s simple to make and pleases everyone in my family, and from time to time a guest.
These chicken taquitos fit the bill. The heat ✓comes entirely from the chopped green chiles, but you can of course modify that. Or add some chipotle chili powder to the onions as they cook down. Corn tortillas? ✓ Plus, they’re delicious and satisfying—and can easily be made in stages or almost entirely ahead of time.
The chicken can be made ahead of time and refrigerated or frozen in a sealed container. Defrost overnight in the refrigerator before using.
The taquitos themselves can also be assembled completely, secured with toothpicks, then frozen in a single layer on a baking sheet before being transferred to a freezer-safe container and frozen.
Defrost overnight in the refrigerator, then place in a baking dish, brush with oil and bake as directed. Once baked, they are best eaten right away.
Ingredients and Substitutions
Heat. If you take one look at the can of chopped mild green chiles that this recipe calls for and roll your eyes at my wimpy palate, remember that I have young children. Besides, you can always substitute spicier canned green chiles for my mild ones.
Tortillas. You can make these with store-bought corn tortillas, which is something I often do, but freshly made corn tortillas make all the difference in these lightly spiced roll-ups.
Dairy. The one tablespoon of unsalted butter used, along with olive oil, to sauté the garlic and onions. It can easily be replaced with another tablespoon of oil. The cheese is another matter entirely, but as I currently have one dairy-free child, I’ve been experimenting with a lot of dairy-free cheeses.
My absolute favorite dairy free cheese remains meltable vegan mozzarella by Miyoko Schinner. But since I haven’t always gone through the trouble of making it, I often use Daiya block cheese. I find that it melts better (with some serious heat) than the already-shredded variety, and it’s pretty widely available. I have always loved the Follow Your Heart brand of vegan cheeses, but they can be difficult to find.
The melted cheese really does help keep these taquitos together after baking. Since dairy free cheese doesn’t tend to melt as well as traditional cheese, if you’re using it, I recommend cinching them together with a single toothpick through the center of each before baking. It won’t burn in the oven, I promise!
Watch This Video Of How-To Make Chicken Taquitos
Just push ▶️ play!
Popcorn chicken is nothing more than bite-sized pieces of breaded white meat chicken made extra tender with a secret, simple step, and baked to crispy perfection. Don’t forget the spicy sriracha mayo!
*Keep reading for a how-to video just above the recipe.*
I remember when KFC first introduced popcorn chicken in the 1990s in the U.S. served in a tall, striped container. Like movie popcorn. So naturally, I assumed that it was chicken covered in popcorn. 🤓
Now, I love me some tender, juicy, deep-fried KFC chicken. But what if you could have spicy KFC-style popcorn chicken that was just as tender, and make it naturally gluten free—in the oven?
The secret to tender chicken
When I was a kid, we used to go to this greasy spoon restaurant in New York City’s China Town. The meals were epic, but my favorite part was always the incredible tenderness of the boneless chicken pieces. Well, that and the rice candy we’d get at the Chinese grocers after dinner.
I never thought I could make chicken as tender as that at home. That is, until now. The secret to making the most tender boneless chicken is a super simple technique called “velveting.” All velveting requires is soaking the chicken in a mixture of liquid and cornstarch.
Soaking the chicken in the cornstarch slurry creates a heat barrier that’s similar to what happens in deep frying. It seals the outside of the chicken, protecting it from direct heat. The high heat of the oven (or the oil in deep frying) can then cook the food quickly without drying it out.
Ingredients and Substitutions
I have some ideas about substitutions. Some are just an educated guess, others I’ve actually tried:
Dairy: You can replace the sour cream in the Sriracha mayo with more mayonnaise. It still tastes quite good, but the flavor is just a bit flat. Try adding a teaspoonful of mild vinegar for some tang. The chicken is already dairy-free.
Eggs: The cornstarch slurry in this recipe is made with egg whites, which is the traditional way to “velvet” chicken. It helps the cornflake crumbs to stick to the chicken, and helps seal in moisture. If you can’t have egg whites, try aquafaba (or chickpea brine) in its place. Let us know how it goes!
Corn: If you can’t have corn, the cornflakes are out and so is the cornstarch. Try using potato starch in place of cornstarch, and crushed baked potato chips (they’re not greasy like traditional fried potato chips; I like Lay’s brand) in place of the cornflakes.
And before you head off to the kitchen to make this, your new favorite way to make chicken, press play ▶️ below and watch me make it! Then you…
Easy Chicken Chili Time
New Year's Day looms. Ah, the annual parades. The glut of bowl games. The feast of football. Pigskin is king. Tight ends are tightening. Quarterbacks are quarterbacking. And kickers are praying to the football gods they won't be called in for a chip-shot, with 6 seconds to spare in the final quarter. Do I sound like I know what I am talking about? I don't. I just overheard some manly sporty banter over gluten-free tuna melts. To which I smiled politely.
And reached for a pickle.
Even after watching every episode of Friday Night Lights, I still don't understand a down. Football is a mystery. Back fields in motion. Penalties! Off sides. Snap. Blitz. Gotta love the lingo. It's a language alluringly foreign to me. Like math.
Or for some, perhaps it's akin to say… abstract expressionism.
Visual chaos executed in angles and arcs and bursts of focus, drive and energy.
The air is cooling here in Oklahoma and all I dream about are warm, comfort foods. Does that happen to anyone else? Literally, when fall arrives, I could spend my days between the kitchen and the outdoors, it’s just so beautiful.
That’s exactly what happened this past weekend; I decided that we were going to have a helping of Creamy Chicken Noodles served with homemade mashed potatoes.
The tricky part though being that it needed to be gluten-free. Now, this may make the traditional Creamy Chicken Noodles recipe a bit more time consuming because being gluten-free you will need to make your own egg noodles, but it’s completely worth it.
It turns out so delicious and these noodles are great to use in a variety of meals including my Gluten Free Chicken & Noodle Soup.
My not gluten-free eaters even loved this meal, that’s always a bonus in our home. The thing to remember is that you may need to add a bit of gluten-free all-purpose flour to help thicken this depending on the cream soup that you use.
I decided to use a canned Gluten-Free Cream of Mushroom Soup, it tends to be a bit more runny than a gluten-filled version, so I added about a 1/4 cup of gluten-free all-purpose flour to help thicken it up a bit. It turned out beautifully and tasted scrumptious!
I love to mix our Creamy Chicken Noodles with mashed potatoes; it’s almost like eating mashed potatoes and gravy. This is definitely a traditional country meal and one that my husband grew up on.
I’m positive his grandma likely made her own egg noodles too. I have to say, although it takes a bit longer doing homemade egg noodles, but it’s just such a calming process. I’m sure that may make me a bit crazy but something about making my own noodles just puts me in a good mood.
Now, it’s time to cozy up by the fire and enjoy a plate of Creamy Chicken Noodles, we all know you’ve been craving them!
For the Noodles:
1 cup all-purpose gluten free flour, plus more for rolling dough
1/2 teaspoon salt
1 cup cooked shredded chicken
2 cans gluten free cream of mushroom soup
4 tablespoons unsalted butter
1/4 cup all-purpose gluten free flour, optional
To Make the Noodles:
- Combine the flour and salt in a large bowl, then make a well in the center and add in the eggs.
- Using a fork combine the eggs into the flour mixture until slightly sticky.
- Roll out the dough on a floured surface, adding in more flour if necessary and knead for about 5 minutes, forming into a ball.
- Cover the dough ball with plastic wrap and place this in the fridge for at least 15 minutes, but up to 24 hours.
- Remove the dough from the fridge and roll out until about 1/4″ thick, then cut them to the width you prefer.
- Continue to add more flour if needed to avoid sticking and cut them. Place each noodle on a plate or in a pan.
- Let them sit uncovered for 1 hour until they have dried out.
To make the Creamy Chicken:
- Once the noodles are done, add the noodles, chicken, cream of mushroom soup, and butter to a large stockpot or French oven.
- Cover and let them warm up to a low boil.
- At this point, if the soup you used is more of a runny consistency, carefully whisk in the flour to thicken it, and then let this boil for 20-25 minutes.
- Serve as is, or over mashed potatoes.
East McCarty low-income apartments denied funding
Christmas spirit comes to life
New ride, new sense of independence
Fulton woman pleads to money-laundering charge
Suspect arrested in connection with October murder in Jefferson City
School book drive honors family’s late mother
Daughter, granddaughter serving as parade marshals to remember 109-year-old matriarch
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LU employees get extra day off for holidays
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Probation granted for Lee’s Chicken thefts
A few weeks ago I learned about
, a meal-kit service that sends prepped, fresh, and organic ingredients to help you make a healthy meal for yourself or the whole family. When the opportunity to review a free week of Terra’s Kitchen, I jumped on it. I was intrigued because although I know many meal delivery services exist I never tried one. I am also probably the ideal candidate for a meal-kit service like Terra’s Kitchen because I am far from a gourmet cook. I don’t mind cooking, but I avoid elaborate recipes and don’t like all of the prep. All the chopping, dicing, mincing, and zesting takes a lot of time that I don’t always have during the week. I also tend to stick to cooking the same four or five dishes which are on a VERY heavy and boring rotation in our house. Trying my complimentary delivery of Terra’s Kitchen was a great way to try something new both in terms of convenience and flavor.
On the Terra’s Kitchen website, allergens such as gluten, dairy, nuts, and fish are clearly noted in each recipe. You can filter your selections based on your dietary needs and flavor preferences. I figured this was my opportunity to try something new so I chose a bison-based dish, a salmon dish, and a chicken dish. Believe it or not, I never cooked salmon and never ate bison so this was a new experience! All of the recipes I chose were labeled gluten-free on the website. I scheduled two-person, three-meal delivery and then waited for my package to arrive.
I think one of my favorite parts of this experience was when the Terra’s Kitchen package arrived. This thing was impressive. It was like a mini college fridge delivered right to my door. It is climate-controlled, easily returned, and is reusable up to 100 times. Everything arrived cold and fresh in this futuristic looking vessel, which is how Terra’s Kitchen refers to it in their online materials and return information. Bonus: The return shipping is paid for so all you have to do is put the empty vessel outside the next day before 8am and it disappears back into FedEx land!
After I got over the awe of the vessel, I unloaded all of the food and recipe cards from Terra’s Kitchen. All of the ingredients are labeled with a sticker that has a number that corresponds to the recipe card. This made your prep basically as easy as possible which was perfect for me! I loaded up the ingredients by recipe in my fridge for when I was ready to cook. I also ordered an extra salad and a Suja juice to round out my box.
Meal 1: Paprika-rubbed Salmon Tostadas with Avocado-Orange Salsa
Meal 2: One Skillet Bison Tacos
Meal 3: Strawberry-balsamic Chicken Thighs with Wilted Spinach-Quinoa
Add-on 1: Chopped Power Green Salad
Add-on 2: Suja Mighty Greens juice*
* I didn’t end up drinking the juice because I didn’t realize one of the ingredients is barley grass which I do not personally consume.
The ingredients were very fresh, everything was pre-washed and chopped, and the recipes were fool proof. Each recipe card included the kitchen equipment you will need, the additional ingredients you will need, and what was sent in the vessel. The only ingredients that weren’t included in the meal kit but are readily available in my kitchen were olive oil, sea salt, black pepper, and canola oil.
Out of the three meals, the bison tacos were the top pick at our house. The dish was flavorful and it was really nice to eat something totally out of the ordinary (a direct quote from my man). It was good to change it up from our normal beef or turkey tacos. Also, the chipotle and sour cream mix was smokey but not too spicy which was good for my weak heat tolerance.
My fiancee really enjoyed the salmon, but I have never been a fan of fish so it was my least favorite. I did eat it because I cooked it, but heaped on the avocado-orange salsa to cut the salmon flavor. (Note, I NEVER liked fish so this really had nothing to do with TK and everything to do with my taste buds.) I would have never of thought to put avocados and oranges together so this recipe gave me a new idea that I will definitely use in the future. Oranges and avocados are abundant here in California. The chicken dish was good too, but we eat a lot of chicken at our house so it was fun to change it up. I will definitely make the quinoa with wilted spinach again. It was so good and I ate the leftovers for lunch the next day.
Terra’s Kitchen Parting Thoughts
Overall, I was very pleased with my first food box delivery experience from Terra’s Kitchen. I can’t emphasize enough how fresh all of the ingredients were and how nice it was that everything was prepped for me. The pre-preparation made meal prep so much quicker and easier. The only meal planning I had to do was to figure out which one I wanted to eat first. I also really liked that all of the ingredients on the packages were clearly labeled. There was one item that had a “May contain wheat, dairy, or nuts” statement but that was one out of about 20+ ingredients so I just skipped it. I think. Unfortunately, I forgot to make a note of it at the time and forget which ingredient. Lastly, we got to try three new dishes that I would have never thrown together on my own.
One thing I was a bit concerned about was the amount of individual packaging for the ingredients. Te recipe card actually did say the food containers are recyclable but they encourage people to “upcycle” them instead. Use them in the garden or get creative with other kitchen-based uses. I personally washed them out and recycled them all.
The Terra’s Kitchen meals range from $10.49 per serving up to $17.99 per serving for a meal that contains steak. While this might be a bit cost prohibitive for some, remember there is the time and convenience of it all that factor in to the price. You can order from Terra’s Kitchen one time or you can set up regular deliveries of meals that you choose each week. Terra’s Kitchen website is VERY user friendly and I found it simple to search for dishes, order, and schedule my delivery. We really enjoyed the new meals in our kitchen, the easy recipes, and the healthy and fresh ingredients, so Terra’s Kitchen gets a double thumbs up in our house.
Interested in trying Terra’s Kitchen in your home?Use codeGFF30when you check out,
good for $30 off for first-time users atTerrasKitchen.com.
These healthy, low carb chicken parm meatballs are packed with flavor from asiago cheese, plus just the right herbs and spices. No wonder they’re my family’s favorite meatball!
Spaghetti and meatballs is nearly every family’s go-to meal, and for good reason. Meatballs are relatively easy for a parent to make quickly, they stretch a pound of ground meat quite well, and almost everyone in the family will eat them without complaint.
If you’re trying to cut back on red meat, or you’re just in the mood to try something a little different, these chicken parm meatballs should be at the very top of your Must Try list.
Ground chicken meat, especially white meat chicken, tends to be quite soft, and has a very low fat content. That means that browning these meatballs in a skillet before finishing them in the oven just isn’t practical, which means less work (and less mess!) for the cook. Wondering if ground chicken meat will be tender and flavorful?
Let me put your mind at ease…
To the traditional egg and bread crumbs, we add a semi-hard, intensely flavorful cheese like Asiago, plus grated onion which adds no texture but tons of flavor and aroma, and lots of Italian herbs and spices. Top it all off with a crown of rich tomato sauce and a thin slice of mozzarella cheese.
I have a red meat-loving family. We eat more chicken than beef, and more meatless meals than either of the two, but these chicken parm meatballs are on my family’s menu plan at least twice a month. If you can’t find ground chicken on your grocery shelf, see if your butcher will grind some for you.
Before I could find ground chicken easily, I would buy skinless boneless chicken breast and chop it up in my food processor. Just be sure to run the food processor through a dishwasher or wash it in very, very hot water afterward. I’ve also made these chicken meatballs with light meat ground turkey and even pork (the other white meat, right?), to stellar reviews.
These 10 easy gluten free chicken recipes are the very best in everything from baked chicken casseroles and chicken fingers to take-out style orange chicken and fried chicken that tastes just like KFC. Let’s get started!
Unless you’re a vegetarian (if so, this post is definitely not for you!), most everyone eats (and cooks) a fair amount of chicken. I know I cook it quite a lot. And if you’re anything like me, most of it is skinless, boneless chicken breasts. Since these days I buy less meat than I used to, I like to have a plan in mind for how I’m going to prepare the breasts so I know I’ll get the most out of my purchase.
My children do love a simple marinated, grilled chicken breast, but I rarely serve just that. I find that, the plainer the meat preparation, the more meat everyone expects to eat! In a couple weeks, I plan to share with my email subscribers (sign up here) a new way I have found to buy excellent quality meat and chicken for less. For now, though, I really like Perdue’s Perfect Portions, which are cage free (if not organic), and organic Bell & Evans chicken, which are humanely raised and organic. Both go on sale regularly, and that’s when I buy them.
Oh, and one last tip before we get to the recipes: If you have chicken breast that has nearly reached its date, make it plain (either in the oven or on the grill) with salt, pepper and olive oil. Place the chicken on a lined rimmed baking sheet in the center of a 375°F oven and bake until it’s is opaque throughout and reaches 160°F on an instant-read thermometer (about 20 minutes). Remove it from the oven and allow it to rest for about 5 minutes before cutting it into 1-inch square pieces. Cool completely, place in a freezer-safe zip-top bag, and freeze until you’re ready to use it, for example, in the first recipe on this list….
A creamy, cheesy chicken dinner, packed with an easy ranch cream sauce, bacon and all the right spices. This gluten free chicken bacon ranch casserole is the perfect comfort food! You can start this recipe with raw chicken breasts and cook them as directed in the recipe, or use already-cooked chicken breasts cut into cubes, toss with the amazing easy homemade ranch dressing, and continue with the rest of the recipe.
This easy recipe for Asian chicken lettuce wraps is made with sesame oil, soy sauce, garlic, rice vinegar and wine, and just a touch of honey. A family favorite in my house.
The simple sauce is amazing on any sort of poultry or pork. Make it ahead and store it in the refrigerator, then give it a good shake and a whisk before using it on some stir-fried chicken. Dinner in a snap!
If you’re looking for an easy, make-ahead casserole that the whole family will love, you can’t do better than this gluten free chicken fajita bubble bake. All the taste of fajitas, made in a single skillet and then baked to perfection in the oven.
Make it as directed with prepared gluten free biscuit cubes, or try making it topped with my gluten free drop biscuits. Whichever is easiest for you!
Gluten free buttermilk coconut chicken fingers. How many times a week are you looking to make something for dinner that will make your hungry family happy but still make you smile, knowing that you gave them something good to eat that didn’t take forever? If you’re me, it’s basically every single night.
These crispy chicken fingers are just the thing to delight everyone—even the cook. Don’t forget the tasty, easy dipping sauce!
This simple recipe for gluten free chicken and dumplings is so easy, with make-ahead biscuits and make-ahead cream of chicken soup. It’s also amazing with leftover holiday ham or cubed turkey.
Make your own homemade gluten free rice a roni dish with all the right flavors, and make a great meal tonight in no time at all. I always always have the dry herbs and spices for this recipe mixed and ready to go in my refrigerator. That way, when I’m not sure what to make for dinner, rice a roni is always an option.
By popular demand, super easy Chinese-style gluten free orange chicken. If you’ve ever wished that Panda Express would make their orange chicken gluten free, this is the recipe for you.
Intense orange flavor and baked, not fried, chicken bites makes this way better than mall-style orange chicken. And of course it’s safely gluten free, so you’ll want to make it tonight!
Try this easy recipe for gluten free chicken parmesan and enjoy tender, juicy chicken breasts with the beautifully crisp crust that you remember. Erin from Texanerin Baking showed us her secret to the best tomato sauce, and how to make sure your chicken parm crust stays beautifully crisp.
This recipe for gluten free Chinese-style lemon chicken makes the bite-sized, pan fried chicken with an easy tart and sweet sauce that will make it easy to ditch the take out any night of the week. If you have a really good wok (I finally got a good one, so now I’m constantly looking for excuses to use it), instead of pan-frying the chicken, you can stir fry it in less than 2 tablespoons of oil. Much less mess, and healthier too!
Missing that extra-special blend of 11 herbs and spices in KFC chicken now that you’re gluten free? This gluten free fried chicken will be a welcome addition to your family traditions!
Looking to make it healthier? Try my baked “fried” chicken with those same 11 herbs and spices. You’ll be amazed by how delicious and juicy it still is.
P.S. I think it’s hilarious that the Colonel officially switched to “KFC” from “Kentucky Fried Chicken” years ago. We know the “F” stands for “Fried” anyway, Sir.
Try this easy recipe for gluten free chicken parmesan and enjoy tender, juicy chicken breasts with the beautifully crisp crust that you remember. Mangia!
Please welcome Erin from Texanerin Baking back to the blog.
To be honest, I’ve never really understood the appeal of traditional chicken parmesan. You go to the trouble of breading and frying chicken and then you place it in tomato sauce, bake it, and then all that deliciously crisp coating turns soggy.
So this chicken parmesan recipe is a little different. Instead of covering the chicken in tomato sauce, you just place the chicken on top of the sauce and then add the cheese. It leaves the top nice and crisp! If you want to go one step further to preserve that crunchy breading, just place the fried chicken on a baking sheet, top with cheese, and bake until melted. Then serve with the tomato sauce on the side.
The tomato sauce recipe is the same one I used in this gluten-free lasagna. Your favorite jarred sauce would work just as well but the one listed below is better than any store-bought sauce I’ve had. Cooking the onions in a bit of red wine adds so much flavor!
I’ve made a few chicken parmesan recipes in the past that called for twice the amount of breadcrumbs for the same amount of chicken used in this recipe. The result was a ton of wasted breadcrumbs. One-half cup was just the right amount of breadcrumbs for my four chicken breasts, but you may want to have a tad bit extra on hand, just in case you need a little more.
I used regular gluten free breadcrumbs in this recipe but panko breadcrumbs would be great, too. If using panko, you’d probably need about 2 cups of breadcrumbs and a bit more olive oil for frying. If you’re using pre-seasoned breadcrumbs, be sure to omit the added Italian seasoning, salt and pepper.
This easy recipe for Asian chicken lettuce wraps is made with sesame oil, soy sauce, garlic, rice vinegar and wine, and just a touch of honey. A family favorite in my house!
PF Chang’s is one of those restaurant chains in the U.S. that has had a gluten free menu since way, way back. I remember going there with my family, including my gluten free son, and being so grateful that they even knew what gluten was. The fact that they could accommodate him and we could all order the same food off a menu was a minor miracle.
These days, it would almost be hard to find someone who hasn’t at least heard the term “gluten free” thrown around. There’s gluten free pasta available in nearly every large grocery store you can find—and it might even be right next to the conventional pasta in the store.
But PF Chang’s will always have a special place in my . We haven’t been there in years, but their chicken lettuce wraps are still a favorite. We just have them at home now.
This recipe is so dead easy, and doesn’t even require any specialty ingredients like gluten free hoisin sauce (which you can buy, but can be difficult to find). I’ve managed to avoid using hoisin by adding some extra soy sauce, a bit of honey, and a cornstarch thickener so the texture of the sauce is just right.
The balance of flavors (umami, saltiness, and a touch of sweetness) can’t be beat.
PF Chang’s may serve these lettuce wraps as an appetizer, but I like to serve them as a main dish. I serve some of the chicken mixture in lettuce cups, since the soft and savory chicken mixture pairs so well with the crunch of the lettuce. The rest, I serve over fluffy white or brown rice.
Some recipe notes:
In a rush? Try replacing the minced garlic with about half as much garlic powder, the diced onion with half as much dried minced onion, and the fresh ginger with half as much dried ground ginger (dried spices and aromatics are always about twice as potent as fresh).
If you’d prefer to use gluten free hoisin sauce, use 1/4 cup of it in place of 2 tablespoons of the soy sauce/tamari, the honey and the cornstarch.
Love fresh ginger but can’t seem to keep it on hand when you need it? Try placing the whole root in a freezer-safe zip top bag and storing it in the freezer. Allow it defrost slightly before chopping it (or simply shaving some off with a vegetable peeler). You’ll never find yourself without fresh ginger again!