Asian Chicken Skewers and Noodles

July is National Culinary Arts Month! To celebrate, FARE asked Joel and Mary Schaefer to share a new allergy-friendly recipe with FARE Community.

Who said chicken is boring? Time to spice it up! Packed full of flavor, this chicken-on-a-stick is a special treat that makes dinnertime fun.

Makes: 4 servings
Free of: gluten and all top allergens

Chicken      

1 cup creamy sunflower seed butter

¼ cup coconut aminos

¼ cup honey

¼ cup fresh lemon juice

¼ cup white wine vinegar

3 tbsp olive oil

1 tbsp minced garlic (about 3 cloves)

1 tsp ground ginger

¾ tsp red pepper flakes

½ tsp salt

1 pound boneless chicken breasts or thighs, cut into 1-inch cubes

8 (6-inch) wooden skewers, soaked in water several hours

Pasta

1 tbsp vegetable oil

1 cup thinly sliced yellow onions

1 cup carrots, thinly sliced on the bias

2 cups sliced bok choy

½ cup water

1-1/2 cups reserved sauce

8 ounces allergy-friendly spaghetti or pad thai noodles, cooked according to package directions and drained

 

Method

  1. For the chicken, in a medium bowl, prepare the sauce/marinade by whisking together the sunflower seed butter, coconut aminos, honey, lemon juice, vinegar, oil, garlic, ginger, red pepper flakes, and salt. Reserve ½ cup of sauce to marinate the chicken and place remaining 1-½ cups in the fridge for the noodles.
  2. Put chicken in a large Ziploc bag and pour reserved ½ cup sauce over chicken, making sure to coat all pieces. Place in refrigerator to marinate for at least 2 hours.
  3. Preheat oven to 350° F.
  4. Thread 3 chicken cubes on each skewer.
  5. Preheat a nonstick skillet or griddle over medium heat. Place the chicken skewers in the hot skillet in batches, browning for about 2 minutes on each side.
  6. Transfer skewers to a baking pan lined with parchment paper or foil. Place in oven and bake for about 5 minutes, until chicken is cooked through.
  7. For the pasta, in a large saucepan, heat oil over medium heat. Add onions and carrots and cook for 2 minutes, stirring often.
  8. Add cabbage and cook for 30 seconds.
  9. Add water and cook until vegetables are crisp tender. Add reserved 1-1/2 cups of sauce. When bubbling, add noodles and stir until heated through.
  10. To serve, divide noodles between 4 plates and top each with 2 chicken skewers.

Food Safety Tip

  • Chicken must be cooked to an internal temperature of 165° F for 15 seconds. This can be verified using a digital thermometer.

 

Joel and Mary Schaefer are professional chefs who help people with food allergies and special diets navigate the restaurant scene and create delicious meals at home. Joel will be speaking at the upcoming FARECon Featuring Teen Summit on November 2-4, 2018 about how diners with food allergies can eat safely at restaurants. Visit their blog at yourallergychefs.com.

 

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