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Bing Cherry Chicken
You will need...
1 tbsp. sesame oil OR 1 tbsp. other tolerated oil *
1 pound boneless, skinless chicken (breast) very thinly sliced
1 cup celery hearts, roughly chopped (about 3 stalks)
1 cup pre-peeled baby carrots, roughly chopped (about 15 carrots)
2 cups halved and pitted Bing cherries (about 30 fresh, Bing cherries)
Toasted sesame seeds for garnish, if tolerated
And the following, whisked together:
1 cup chicken broth
1 ˝ tsp. corn starch
1 tsp. balsamic vinegar ˝ tsp. garlic powder
1/3 cup sugar
2 tbsp. wheat-free tamari (if tolerated)
Directions
Preheat a deep cast iron skillet or wok to 350° F **
Add in the oil, turn to coat, and then add the chicken. Cook for 3 minutes, stirring occasionally, and increase to high heat. Cook for two more minutes and add the carrots. Stir. Cook for 4 minutes, stirring occasionally.
Add celery. Cook 5 minutes more, stirring often to prevent sticking. Watch closely, as chicken should be beginning to brown rapidly, since heat has increased.
Reduce heat to medium. Add cherries. Cook 2 minutes, and add in the broth mixture. Stir.
Gently scrape the bottom of the pan with a spatula to deglaze it with the sauce. Continue to cook until sauce has become glossy and slightly thickened. Serve over rice, or rice noodles. Sprinkle with sesame seeds, if tolerated.
Serves 4-6.
Notes
* If you cannot have sesame seed oil, any other tolerated high-heat oil will work here. ALWAYS read oil labels. Sun-Luck, as of 8-2009, is an allergen-free brand of sesame oil.
** I used a deep cast iron skillet, on a gas range, turned to #4 setting to preheat.
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