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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere."
-Calvin Trillin, Writer

The refrigerator light goes on...

I like spicy food but not too spicy. The regular version of this recipe calls for one red chili pepper. While I find that mild you might find that itís too much of a GERD trigger for you.

One way to control how much spiciness is in dishes like this one is to use chili oil. This is widely available now, and very common in Asian markets, but your grocery probably carries it.

Simply replace some of the oil that you use to stir fry with the chili oil. Start slowly at first -- a half teaspoon for two servings may be enough for you (it is for me). Each time you cook use a little more if you want more heat. Itís great to have around and adds the flavor of a spicy chili pepper but you donít have to take the time to seed and mince.

Sake

Sake is a slightly sweet wine brewed from fermented rice. It is made by combining steamed rice, yeasts and water with koji (a rice that has been cultivated with the mold aspergillus oryzae). The fermented rice is brewed and then processed, filtered and pasteurized. Most sake is aged for at least six months.

There are various grades of sake based on the quality of the wine, as well as the efforts made in the brewing process. Rice is the key to fine sake, as with grapes and fine wine. The better the quality of the rice, the finer the sake. Most Japanese also feel that water is as important to the quality of sake as any other ingredient.

While sake is not aged for very long, those of lesser quality are aged for even shorter periods. Most have an alcohol content between 12% and 16% but alcohol is often added to lesser quality rice wines.

Unlike fine wines, the key to buying a sake is to not buy any that is over a year old. Most that are imported into the U.S. have no added sugar or alcohol, so they are often drier. Ask your wine merchant or at the gourmet market if you are unsure about getting a good product.


 

Kung Pao Chicken - GERD / Acid Reflux Friendly Version



Servings = 4 | Serving size =4 ounces chicken with vegetables and rice

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

This recipe makes great leftovers.

16 ounces boneless skinless chicken breast (cut into 1 inch cubes)
2 tsp low-sodium soy sauce
2 tsp sake or sweet white wine
1 tsp sesame oil
2 tsp rice vinegar
2 tsp honey
1 tsp cornstarch
2 cups water
1 cup jasmine rice
1 Tbsp sesame oil
1 inch ginger root (peeled and minced)
2 Tbsp rice vinegar
2 Tbsp low-sodium soy sauce
3/4 cup water
1/4 cup dry roasted peanuts (chopped coarsely)

Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, honey and cornstarch in a bowl and stir until well blended. Add the chicken breast cubes and toss until coated. Place the bowl in the refrigerator.

While the chicken is marinating place the water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 25 - 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger. Cook for about one minute.

Add the chicken and cook for about one minute until browned on the outside.

Add the rice vinegar and soy sauce. Cook the chicken tossing frequently. When the chicken is nearly done add the water and stir until well blended. When the chicken is cooked through serve over the rice and top with the peanuts.

Nutrition Facts

Serving size = 4 ounces chicken with vegetables and rice

Servings = 4

.

Amount Per Serving

Calories 406 Calories from Fat 93
  % Daily Value
Total Fat 11g 16%
    Saturated Fat 2g 9%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 65mg 22%
Sodium 428mg 18%
Total Carbohydrates 43g 14%
    Dietary Fiber 2g 6%
    Sugars 4g  
Protein 32g  
Vitamin A 0% Vitamin C 2%
Calcium 4% Iron 19%
Vitamin K 1 mcg Potassium 438 mg
Magnesium 63 mg