Ginger Chicken {Allergy Friendly Cooking}

When Lauren was in the hospital a few weeks ago, I have several physicians and dietitians ask me what she eats. She's been on a diet avoiding the top-8 allergens for the past three years. That means she can't have any milk, eggs, wheat, soy, fish, shellfish, peanuts, or treenuts. We eliminated corn products from her diet last summer.

After working with these restrictions for several years, I've become rather creative. It sometimes still seems like a pain to plan meals around this diet, but it doesn't seem impossible.

I've decided to record some of the allergy-friendly meals that I fix for our family to eat. Tonight we had Ginger Chicken, Brown Rice, Roasted Broccoli, and Mandarin Orange slices.

The Ginger Chicken recipe below is an adaptation of one of my favorite comfort foods from my childhood.

Ginger Chicken

Approximately 2 pounds boneless chicken, cut into bite-sized chunks

2 Tbsp ginger root, finely minced

3 Tbsp sesame oil

4 Tbsp coconut aminos (soy sauce will work if you aren't avoiding soy)

3 Tbsp jelly (I used an all-natural orange marmalade that didn't have corn syrup)

3 Tbsp white wine

Mix all the ingredients together and let marinate for at least half an hour. Dump all of it into a large skillet and cook over medium-high heat until the chicken is cooked through. If you'd like a thick sauce, stir together 1 Tbsp tapioca starch and 1 Tbsp water until smooth, then add to the skillet and cook a minute or two more until it thickens.

Serve over rice with coconut aminos or soy sauce on the side.

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