Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.

Monday, March 2, 2009

Chinese Lemon Chicken with Broccoli



1 lb chicken 
3 T coconut oil
1/2 yellow onion, thinly sliced
3 cloves garlic, crushed
1-2 tsp freshly grated ginger
4 T fresh lemon juice
1/2 c chopped green onion
1/2 tsp Chinese 5 Spice Powder
1/2 cup of chicken broth
1 T honey
3-4 c broccoli florets
1 lemon, thinly sliced

-Cut chicken into bite-sized pieces, set aside.
-In a medium bowl, combine the lemon juice, green onion, honey, and 5 Spice Powder.  Add the chicken, stir to coat, and let it stand for 10 minutes.
-In a wok or large skillet, melt the coconut oil and saute the onions for a couple minutes, then add the garlic and ginger and saute several minutes more.
Pour in the chicken mixture. Cook on high heat for 3-4 minutes, then add the chicken broth and reduce heat.  Simmer, covered, for 5 minutes.  
Add the broccoli florets, cover again, and simmer another 5 minutes or until the chicken is cooked and the broccoli is tender.
-Serve garnished with additional lemon slices.  Or, if you prefer, the lemon slices can be added to the dish when there are about 1-2 minutes left to cook.

A wonderful side dish for this meal is to cook veggies, such as broccoli and snow peas, and serve with sesame sauce for dipping.


  1. Are radish legal on GAPS??

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  3. We tried making these "noodles" with organic daikon radish. The organic radishes were a lot smaller than the conventional behemoths I usually see in Asian food stores. We used a vegetable peeler to peel the radishes, and then my five year-old continued to turn and peel the radish, making perfectly proportioned "noodles." I covered these with heavily salted water and brought them to a boil for about 5-10 minutes. They were tender and had a pleasant texture - not al dente, not mushy, and the flavor was very mild - not radishy at all. I coated them generously with sesame oil and chopped roasted peanuts. They were delicious and a big hit with the kids! The GAPS book is silent on radishes within the diet, but we suffered no adverse effects other than wishing we had made more (no leftovers!) If I do this again in the future, I might make a full Thai peanut sauce to coat them. My only comment was that they needed longer to drain/dry. They kept a coat of water on them that seemed to thwart the sesame oil. I think the thicker Thai peanut sauce would stick better.

    -Tracy in Berkeley, CA



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